Ya Bao, Puer Tree Tips
"Ya Bao" (芽苞) or "FineTea Buds" (mostly their purple and white varieties) are hand-picked during the warm Yunnan winter (1-2 months a year) in the short tea tree's rest period in the Northwest regions of Linzan and Fengqing. After harvest the buds go through a low-temperature fermentation procedure similar to the treatment of white tea. The sweet unbroken sun-dried buds are generally harvested from very old wild-growing trees and are very much unlike other types of tea in appearance, rather resembling flowers - thick and large in comparison with a classic tea bud. Ya Bao's uniqueness is mostly due to it originating from several rare sub-varieties of Camellia sinensis, which are more often found in the wild rather then being cultivated.
When brewed Ya Bao has a delightful fruity-floral bouquet, charming aroma and a fresh, sweet taste somewhat reminiscent of lemonade. Ya Bao is also prized for the amount of infusions it can provide and the virtual absence of bitterness or astingency.