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.
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.
Use 1.5T of tea per 8oz or water. Rinse leaves with 208 degree water. Steep for 4 minutes with filtered boiling water. Enjoy at least 5 infusions.
Gongfu Style Brewing
Use 5g 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. Repeat rinse a second time. Steep for 5-8 seconds each infusion, and enjoy at least 18 infusions. With Yabao, it is best to use too much leaf instead of too little.
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