Silver Buds Yabao

  • Silver Buds Yabao - click to enlarge
  • Silver Buds Yabao - click to enlarge
  • Silver Buds Yabao - click to enlarge
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    NOTES:Apple
    Peppercorn
    Cinnamon
    Sparkling
    Cedar
    Currently Out of Stock

    Many apologies, this tea is currently sold out.
    See current in-stock pu'ers.

    This Yabao is an irresistibly intriguing offering, with the sweetness of Silver Needle White, the spice of Yunnan Black, and the aging potential of pu’er. . . .

    Yabao is one of the most intriguing teas out there.  Picked from compact winter buds, young Yabao is light in body but wonderfully nuanced.  It has none of the earthy qualities of pu’er.  Instead, it is sweet like raw sugar, with the silky spice of Yunnan budset teas like Golden Buds black.  This 2008 harvest still maintains a fresh sparkling quality to it, with toasted marshmallow flavors coming through in later steepings.  Growing so close to the wild forests of Yunnan, the tea has hints of pine or cedar in its aroma that complement the spice perfectly.

    Yabao is super forgiving in steeping, great hot or iced, and rich with aging potential to keep growing in depth and complexity.

    ICED: Like sweet morning dew that has fallen from pine needles. Notes of perfectly roasted marshmallow with graham cracker.

    Gift Tin Packaging example below
    puer_tea_blank_tin

    Date of Picking:Winter 2008

    Location of Picking:Xingchen Workshop, Xishuangbanna, Yunnan

    What Was Picked:Early buds from large trees.

    Sourcing Agent(s):David Duckler, after trying a Xingchen Workshop sample in the Kunming Tea Market.

    Western Brewing
    Use 1.5T (4 grams) of tea per 6oz of water.  Rinse leaves with 208 degree water.  Steep for 2 minutes with filtered boiling water.  Enjoy at least 5 infusions, or feel free to let your Yabao steep indefinitely in your glass, mug or teapot.

    Gongfu Style Brewing
    Use 7g of tea for a 4-5oz gaiwan or yixing clay teapot.  Pour boiling water into pot and immediately pour out into pitcher.  Pour this rinse over the pot and cups used.  Steep for 30 seconds or more, increasing the steeping time with each infusion.  With Yabao, it is best to use too much leaf instead of too little.

    Want to try something out of the ordinary?  Experiment with iced sheng!

    Iced Tea (Cold Brewing)
    Use about 4 grams of tea for every 12oz of water.  Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours.  Enjoy!

    Iced Tea (Flash Chilled)
    Use 2TB (5 grams) of tea in a 6-8oz vessel.  Steep for 1 minute with filtered boiled water.  Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.

    The Business of Importing from Family Farms

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    Notes from the Tea Fields

    "Tea is first and foremost a humbling experience in China. Even the particularities of the tea ceremony itself are meant to preserve not obscure this humble quality...

    How to Use a Gaiwan

    "Learn how to brew tea using the versatile gaiwan...

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    We try to keep Yabao our little secret here in Kunming. When people are ready for it, they will seek it out, and I will be here.... Ye Yanghe,
    Kunming Yabao Vendor