This tea belongs to the wild ancient Pu'erh tea. White tea Yabao grows in the northwest of Yunnan 1500-3600 meters above sea level, perennial cloud diffuse distribution in mountainous regions. No synthetic materials or preservatives and pigments are added in the process of tea production. Handmade! This tea is only picked for 15 days! There is obvious sweetness after tasting.
Water temperature: 212℉ (100℃ ) boiling water. Before we start making tea, we should wake up dark tea once with one hundred degrees of boiling water.
Soak in boiling water for 2 minutes, then drink.
A closer look at white ya bao
Ya bao is a useful name to recognise when exploring Yunnan bud teas. These unopened buds look quite different from the fine, needle-shaped pluckings associated with Silver Needle. A shared pale colour does not make the two teas interchangeable. The name of a bud tea, its botanical source and its processing are separate pieces of information, so retain any details supplied with the particular tea you are drinking.
The light colour of an infusion can make it tempting to add more tea immediately. Taste first. Consider the fragrance, the feeling of the liquid and the finish after swallowing. A delicate-looking cup may still have a distinct character. If it seems weak, change one factor at a time, such as extending the steep, rather than simultaneously adding more buds and using less water.
Try a comparison with the red bird-beak tea described in this collection. Use identical cups and write down the weight of each sample. Let both cups cool slightly before comparing sweetness, aroma and texture. Keep the notes descriptive: saying that one cup feels lighter is more helpful than assuming the paler buds must be better.
When choosing another packet, ask for the region, harvest and processing description. The word wild alone does not tell you how a tea was handled, nor does it independently verify a tree’s age. Clear information makes a future tasting much easier to compare.