2016 Qianjiazhai Wild Yabao

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Autumn Leaf Pile, Bamboo, Mineral, Nutty, Raisins, Spicy, Tulsi, Umami, Vegetal, Apricot, Dried Fruit, Fur, Malt, Peach, Rice, Salt, Seaweed, Vanilla
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ben Marcus-Willers (馬維彬)
Average preparation
185 °F / 85 °C 0 min, 15 sec 4 g 6 oz / 175 ml

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2 Tasting Notes View all

  • “mmm this is just perfect in the evening. It tastes similar to an aged white (think aged moonlight white or aged shou mei). Minerals, vegetal (but not grassy), light aged flavour. It resembles tea...” Read full tasting note
    93
  • “For a key to my rating scale, check out my bio. Yabao is technically not a true tea, as it comes from the Camellia crassicolumna species (rather than the tea plant, Camellia sinensis), and the...” Read full tasting note
    68

From Verdant Tea

This tea is picked from the early spring buds of the Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. Wild Crassicolumna is very rare and a threatened species. This tea is sustainably harvested from cultivated trees grown from wild tree cuttings. Crassicolumna is naturally caffeine-free and rich in antioxidants. Yabao buds are extremely sweet and packed with flavor since they are the early shoots of the plant that would otherwise become new branches.

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2 Tasting Notes

93
2752 tasting notes

mmm this is just perfect in the evening. It tastes similar to an aged white (think aged moonlight white or aged shou mei). Minerals, vegetal (but not grassy), light aged flavour. It resembles tea closely due to the fact that this plant is a close relative of the tea plant. Dried autumn leaf pile (dried elm and oak leaves), something in the aftertaste is spicy…like black licorice and pepper. Kind of like tulsi I guess? Bamboo, raisins, this tea is super complex and it changes with every sip! Some “spicy” notes, some umami, some nutty/aged flavour. It is well rounded.

Very moist mouthfeel. Resteeps well. Gongfu or western style works. Grandpa style produces equally tasty results.

Flavors: Autumn Leaf Pile, Bamboo, Mineral, Nutty, Raisins, Spicy, Tulsi, Umami, Vegetal

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68

For a key to my rating scale, check out my bio.

Yabao is technically not a true tea, as it comes from the Camellia crassicolumna species (rather than the tea plant, Camellia sinensis), and the flavor profile is quite distinct as a result. This is an incredibly sweet and fruity tea, with intense peach notes (almost like peach candy) and salty, marine base notes. On the palate, the tea begins very salty, with malt notes and the nutty, horsehair flavor common of teas from Yunnan. However, this initial (subjectively rather unpleasant) flavor quickly fades to a beautiful finish of fruit, again mostly juicy peaches but also notes of raisins and dried apricots. The flavor does not evolve much with multiple infusions, except for a distinct mangosteen flavor coming in by the third infusion accompanied by the softness of lotus root and rice.

Flavors: Apricot, Bamboo, Dried Fruit, Fur, Malt, Nutty, Peach, Raisins, Rice, Salt, Seaweed, Vanilla

Preparation
185 °F / 85 °C 0 min, 15 sec 4 g 6 OZ / 175 ML

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