The wrapped buds, or winter shoots of puerh trees, are difficult to classify as a type of tea or tea in general. Rather, they are a curious tea offshoot that is worth trying at least once. They are harvested in Yunnan province in the very early spring, when this tea cocoon has not yet had time to shoot and develop into a full bud. The Ya Bao is then wilted and dried thoroughly without being crushed.
The aroma is slightly smoky, woody, with hints of dried fruit and vanilla. The flavour is light, silky, spicy with a dense sweet aftertaste. A powerful invigorating tea that is more reminiscent of an herbal gathering from a strong reserve land.
It is better to brew such tea with boiling water in a gaiwan or teapot. Take 5 grams per 100ml, keep from 10 seconds with a gradual increase to a minute. The result should be a dark yellow with an olive undertone colour of infusion.