Spring Ya Bao

This unique wild tea offers a fresh and subtly fruity profile, reminiscent of a delicate white tea but with added layers of complexity. The clear, whitish liquor carries an inviting aroma, hinting at . It leans fruity, fresh and pine.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China from the Camellia Assamica Dehongensis cultivar. This batch is from the Spring harvest.

Starts at $7.00 from Yunnan Sourcing, or about $0.08/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Compare dark prices across vendors on Teadar.