One chilly winter day Lao Cha was traveling through the mountainous terrains of Yunnan. There, he saw many wild trees, some towering above his head. Although it was cold, the tea trees had developed shoots, resembling those of young bamboo.
He picked a few, started a campfire, and infused the shoots in a cup of boiling water. The taste was like no tea he's had before — crisp, filled with notes of wild berries, pine needles, and everlasting sweetness.
Lao Cha knew that he only needed but a few to make tea that will last through numerous infusions, so he didn't hesitate to gather the Yabao buds before continuing on his journey.
Yabao is a fascinating specialty tea. Some consider it a raw pu-erh, others for white tea. Sometimes it even goes by the name of "white pu-erh".
Yabao consists solely of tiny buds and has a light, crisp, and refreshing taste. Yabao buds are very young shoots that develop into offshoot branches. Usually, farmers pick them in winter and early spring. They dry the buds in the sun without any additional processing. Thus, their taste is quite different from other tea varieties and is undoubtedly worth trying.
The buds are very forgiving of brewing should you try this lush tea. You can experiment and try it in any way you like. For example, it's delightful when enjoyed grandpa-style, as the tea buds sink to the bottom. There, they continue to infuse the brew with their sweet nectar, void of any bitter notes. So it becomes a fantastic travel tea! The aroma is reminiscent of pine forests and the berries that grow there.
Yabao harvested from the "Wild Purple Bamboo shoots" (Yesheng Zisun – 野生紫笋) varietal is considered to have extremely low caffeine levels or even zero caffeine!
Zisun wild tea trees survive and grow mainly in the forests of Southwestern Yunnan up to 2,000+ meters above the sea. There, they coexist with other tree species. The excellent microclimate ensured the Purple Bamboo Shoots tea has thousands of years of cultivation history. The production process of Purple Bamboo Shoots Ya Bao is minimal: only withering and natural drying. It reminds that of white tea.
Our Ya Bao's fresh and tender, bright purple buds are shaped like bamboo shoots, tightly wrapped. They produce a fragrant egg yolk-yellow tea soup when mixed with boiling water. Its tender and distinctive aroma contain wild berries' notes. The taste is refreshing and full of spirit. Being the first spring tea picked on this land, the Chinese believe it captures and stores the vital essence of spring in its tender shoots. Therefore it is a prized experience in early springtime.
Our Yabao comes from the ancient tea trees of Yunnan province, the home of pu-erh tea. Enjoy this tea as-is, or store it away for additional aging!
Mr.Yang and Mr.Zhang are two tea-making partners living in Pu-erh, Yunnan. They are knowledgeable, innovative, curious, and not afraid to experiment. Yang and Zhang specialize in making teas using cultivars brought from Taiwan. They also work extensively with the ancient wild trees that grow in the area.
212℉ / 100℃
6g per 500ml 4-6min
6g per 120ml 15sec + 5sec for each subsequent infusion