Huang Pian refers to the larger, more mature and flavorful leaves that will inevitably be picked after a long day of wild-foraging. These leaves dry differently and finish differently than younger leaves and buds, so Master Zhou separates them out of his cakes before pressing, saving the precious few pounds harvested each year to enjoy himself. Though often jokes that Huang Pian leaves are the ugliest, he treasures his Huang Pian because it has a distinctive crisp texture and bright fruity flavor that becomes deep and rich with just a few years of aging. This year, for the first time ever, Master Zhou was able to set aside much of his Huang Pian as a limited offering for us. Judging from the many cups of Huang Pian we’ve sipped with Master Zhou in Qianjiazhai over the years, this cake has tremendous aging potential.