Bai Ya Bao White Tea

Bai Ya Bao is one of Yunnan’s most unusual teas. Unlike traditional teas, it is not made from developed leaves. Instead, it is produced from the closed shoot or branch buds of the tea trees, from which new shoots and leaves would emerge in spring. The pale, compact buds are protected by layers of fine overlapping scales, giving them an appearance quite unlike conventional tea leaves.

Our Bai Ya Bao is made from the buds of wild tea trees from Yunnan. The buds are harvested before they begin to open and are then gently dried, preserving their natural shape and distinctive aromatic character. Although Ya Bao is often grouped with white teas, its unusual raw material makes it quite different from classic white teas produced from young leaves and leaf buds.

The infusion is remarkably pale and clear. Its flavour is soft, naturally sweet and floral, with delicate elderflower and fruity notes. Subtle hints of pine, resin and gentle spice may also emerge in the background, giving the tea its distinctive character.

The caffeine content of Ya Bao shoot buds is generally considered to be low, although the exact amount can vary depending on the botanical origin and the individual batch. Without laboratory testing, it should therefore not be considered a guaranteed caffeine-free tea.

Bai Ya Bao can be an intriguing discovery even for experienced tea drinkers: its raw material, appearance and aromatic character offer an experience quite unlike that of a traditional leaf tea.

The compact shoot buds of Bai Ya Bao need time to gradually open. Use 6–7 g of tea per 150–200 ml of soft or filtered water. It can be prepared beautifully in a gaiwan, a small porcelain teapot or a glass teapot.

Use water at 80–90 °C. Within this temperature range, the natural sweetness of Ya Bao and its delicate floral and fruity aromas can unfold beautifully.

Steep the first infusion for approximately 30–45 seconds, then gradually increase the steeping time with each subsequent infusion. The compact buds open slowly, allowing the tea to reveal subtle changes in character over many infusions.