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 a few to make tea that would last through numerous infusions, so he didn't hesitate to gather the Yabao buds before continuing on his journey.
Ya Bao (芽苞) is a fascinating specialty tea. Yabao consists solely of 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.
The buds are very forgiving of brewing. You can experiment by brewing it 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.
Ye Sheng Cha Shu (野生茶树) wild tea trees primarily grow in the forests of southwestern Yunnan, at altitudes of over 2,000 meters above sea level. There, they coexist with other tree species.
Our Ya Bao's purple buds are tightly wrapped, shaped like bamboo shoots. They produce a fragrant yellow tea soup when brewed with boiling water. Its tender, distinctive aroma features notes of wild berries. 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.
Ya Bao tea is considered to have extremely low caffeine levels.
Brewing guidelines:
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212℉ / 100℃
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1 g per 70-100 ml
3-5 min -
1 g per 20 ml10 sec + 5 sec for each subsequent infusion