Ya Bao "AA" (Wrapped Kidney)

These are aged wrapped buds or winter shoots of puer trees. It is difficult to classify them as a type of tea or as tea in general. Rather, they are an interesting tea offshoot that is worth trying at least once. They are collected in the Yunnan province in the earliest spring, when this tea cocoon has not yet had time to sprout and develop into a full-fledged bud. Then Ya Bao is withered and carefully dried without crushing. In this particular batch, we see a hodgepodge of whole cocoons, opened buds, cocoon scales and leaves of some tea. And all this is Lao, that is, aged. Should be interesting.

It is better to brew such tea with boiling water in a gaiwan or teapot. Take 5 grams per 100 ml, hold for 10 seconds with a gradual increase to a minute. As a result, you should get a dark yellow with an olive undertone color of the infusion.

The aroma is slightly smoked, woody, with hints of dried fruit and vanilla. The taste is light, silky, spicy with a dense sweet aftertaste. A powerful invigorating tea that is more reminiscent of a herbal collection from a strong protected land. An interesting and unusual experience for you to try.

Impressive large raw material is not for sissies. These are not velvety needle-buds one to one. Here are fleshy, juicy buds with leaves, just buds, small leaves. The aroma is strange and extravagant: cheese, smoked meats, paper, oven and damp cloth. In this case, old age is joy. There is something of sheng and something of shu. White-brown raw material. Quite a light infusion, which is logical, white after all, like concentrated birch sap. Not much greenery and flowers, more wise old age.