EN
Ya Bao Yesheng consists of young buds from wild-growing tea trees in Yunnan province. Pu-erh is most often made from the same trees, which is why Ya Bao is sometimes called "white pu-erh". It looks nothing like ordinary tea: in appearance, aroma and taste, many people doubt that it is a tea leaf at all.
In fact these are buds: dormant and axillary buds of many large-leaf Yunnan cultivars, and occasionally the apical buds of certain wild forms. They are picked right after winter, in January and February. This version comes from Dehong in western Yunnan, at an altitude of about 1,800 m above sea level.
Characteristics
- Type: white tea, classic
- Country and region: China, Yunnan province, Dehong
- Altitude: about 1,800 m
- Picking: January-February, early spring
- Ingredients: loose-leaf white tea in the form of young buds
- Taste: woodsy, sweet
- Aroma: pine
Aroma and Taste
Dry leaf: young buds with a pine aroma.
Brew: sweetness combines with the light sharpness of pine needles; there is a watermelon-like note with a hint of vanilla. Everything is very light.
Aftertaste: woodsy, sweet and refreshing.
Why You'll Love It
An unusual light tea with a unique taste, worth trying for lovers of the unconventional. It can be infused two to four times.
How to Brew
- Tea: 1 g per 50 ml of water
- First infusion: 95 °C, 1.5 min
- Second infusion: 95 °C, 3 min
- Third infusion: 95 °C, 5-6 min
- After each infusion, separate the leaves from the brew to keep the flavor right.
Storage
Store in a tightly closed jar in a dry, dark place, away from moisture and strong odors.