# Vendor Copy > This tea is from what is widely regarded as the vest location in Wuyishan for Rou Gui: Niu Lan Keng. The name "niu rou" is a pun following a pattern which has developed for the rou gui from some famous gardens. Since rou gui starts with the character for meat and the area is said first "niu lan keng rou gui," the name can be shortened to "niu rou" which means beef. This is fitting since beef is expensive and the tea grown there is also very expensive. Normal retail pricing would have us include about three grams of tea in this box. Then, what do we have here? > > This is not normal tea but huang pian. Huang pian are the leaves that were picked and processed, but did not become tea. When the tea is sorted these yellow leaves are removed to leave the refined tea. In Wuyishan, huang pian has no real market as a tea. Unless it is from a famous garden it is often sold very cheaply. This particular tea is usually given in small amounts as a gift for good customers. > > There is no mistaking that this is huang pian -- it has the characteristic flavor, lack of longevity, and the leaves are so fluffy you may feel like you are cooking spaghetti trying to get them in the gaiwan. The characteristics that make the garden so famous are still present in both the fragrance and the energy of this tea. One friend remarked tha tthe dry leaves were sweet like brown sugar. I recommend brewing gongfu style. When brewed in a mug this tea loses its special character. Give the first steep a bit more time than you are comfortable with, then brew closer to how you normally do.