Orgin: Big Snow Mountains, Lincang Country, Yunnan province
use covered tea bowl or glass to brew 10 rounds and above, 100 ℃
- dry tea shape is sturdy, bold and fat, tender greenish yellow color, densely covered with silver glittering hair and beautiful appearance
- tea soup is light apricot yellow and clear
- the taste is brisk and fresh, tasty and refreshing with strong sweet aftertaste
- high aroma is clean and high, flowery fragrances, enduring tea hair fragrance
- wet tea is fat and tender, even
Ya Bao 芽孢 [yá bāo] tea is from pure Pu’er buds, which is only harvested once a year at the begining of spring, so its yield is precious little. Different from other Pu’er teas, Ya Bao Tea has a green grass and nectar fragrance and a fresh, sweet and sour flavor. Its soups from first steps are clear like water, but its strong fragrances and flavors show, especially in purple Ya Bao and wild Ya Bao. It’s good to drink fresh on its own or with some other sheng Pu’er tea.
White Tea 白茶 [bái chá] of the Yunnan Province is famous of high and pure fragrances, Yinsheng Tea 银生茶 is considered to be the best white tea in the Yunnan province, only tender shoots are harvested from Pu’er tea trees in earlier springs – before the Qing Ming festival. The name of Yinsheng, it comes from the ancient name of Pu’er tea in the Tang Daynasty, which had been earliest cultivated in Wuliang 无量 and Ailao 哀牢 mountian areas. The Tang government official, Fan Chuo had wrriten Yinsheng Tea in his book <Man Shi 蛮史 – Barbarian History>. In general, white tea could be perserved for many years (5,10 and 15 years).
The kind of teas could be called High Mountain Tea 高山茶, the tea fields’ height above sea level must be higher than 800 meters. Comparing with other teas growing at lower see levels, high mountian teas are much more special: first, high mountian tea’s tastes are more clear and sweet, because of strong root systems, high mountain tea plants could absorb more mineral substances and nutrients; Second, high mountian tea’s textures are more smooth and soft, since high mountains surround all the year round with cloud and mist, high humidities, rich diffusion lights and big differences in temperature between the day and the night are optimal for tea plants to produce some desirable compounds; Third, high mountian tea’s liquid is more clear and bright, because lights on high mountains are mainly blue-purple lights, which could restrain undesirable compounds to produce; Fourth, high mountian green tea‘s fragrances are much higher, longer daylight hours and relative lower temperatures are good for fresh leaves to produce aromatic compounds.