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.
Considered raw pu-erh by some, white tea by others, and sometimes even going by “white pu-erh,” Yabao is a fascinating specialty tea.
Yabao consists solely of small buds and has a light, crisp, and refreshing taste. Yabao buds are very young shoots that develop into offshoot branches, picked in winter and early spring. The buds are left to sun-dry without undergoing any additional processing. Thus, their taste is quite different from other tea varieties and is undoubtedly worth a try.
Should you try this lush tea, the buds are very forgiving of brewing. You can experiment and try it any way you like. For example, it’s delightful when enjoyed grandpa-style, as the tea buds sink to the bottom and continue to infuse the brew with their sweet nectar, void of any bitter notes. Also, making it a fantastic travel tea! The aroma is altogether reminiscent of pine forests and the berries that grow there.
Furthermore, Yabao harvested from our varietal (野生茶树 – "Wild Purple") is considered to have extremely low caffeine levels or even zero caffeine!
Our Yabao is picked 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.Young and Mr.Zhang are two tea-farming partners living in Pu-erh, Yunnan. They are very knowledgeable, innovative, curious, and definitely not afraid to experiment. Young and Zhang specialize in making teas using cultivars brought from Taiwan and working 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