They are the mature, wrapped buds or winter shoots of puerh trees. It is difficult to attribute them to any type of tea or tea in general. Rather, it is an interesting variety of tea that is worth trying at least once. They are harvested in Yunnan province in very early spring, when the tea cocoon has not yet had time to sprout and develop into a full bud. Ya Bao is then wilted and thoroughly dried without crushing. In this particular batch, we see a mixture of whole cocoons, open buds, cocoon husks and leaves of some teas. And it's all Lao, meaning aged. It should be interesting.
Such tea is better brewed with boiling water in a gaiwan or teapot. Take 5 grams per 100 ml, keep from 10 seconds with a gradual increase to a minute. The infusion should have a dark yellow color with an olive tint.
The aroma is slightly smoky, woody, with notes of dried fruit and vanilla. The taste is light, silky, spicy with a dense sweet aftertaste. A strong, refreshing tea that is more like picking herbs from a strong reserve. An interesting and unusual experience to try.
Impressively large raw materials are not for the picky. These are not velvety buds with needles, one to one. These are fleshy, juicy buds with leaves, just buds, small leaves. The aroma is strange and extravagant: cheese, smoked meat, paper, oven and damp cloth. In this case, old age is a joy. There is something of sheng and something of shu. The raw material is white-brown. Quite a light brew, which makes sense, white still, like concentrated birch sap. Few greens and colors, rather wise old age