Spring Ya Bao

This unique tea, crafted from early spring buds of Camellia Taliensis, delivers a captivating sweet taste alongside a heady aroma of vibrant fruit and delicate flowers. Sun-dried like a traditional Pu. It leans sweet, fruity and floral.

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 Taliensis cultivar. This batch is from the Spring harvest.

Starts at $12.50 from Yunnan Sourcing, or about $0.12/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.