PU'ER BAI YA BAO
PU'ER WHITE SPRING SPROUTS
WHITE TEA
★ PESTICIDE-FREE
Lincang, Yunnan, China
Pu’Er Bai Ya Bao is a rare tea from Yunnan, made not from standard leaves but from unopened buds of wild tea trees. These buds develop under forest conditions, giving the tea a distinctive profile that differs significantly from classical Pu’Er styles. It is valued for its clarity, light sweetness, and unique aromatic expression with floral and resinous notes. MORE
AROMA
Meadow flowers, lemongrass
TASTE
Dried fruits, honey, pastry
VARIETY: Shan Cha
HARVEST: Spring, 2025
WHITE TEA
★ PESTICIDE-FREE
Lincang, Yunnan, China
Pu’Er Bai Ya Bao is a rare tea from Yunnan, made not from standard leaves but from unopened buds of wild tea trees. These buds develop under forest conditions, giving the tea a distinctive profile that differs significantly from classical Pu’Er styles. It is valued for its clarity, light sweetness, and unique aromatic expression with floral and resinous notes. MORE
AROMA
Meadow flowers, lemongrass
TASTE
Dried fruits, honey, pastry
VARIETY: Shan Cha
HARVEST: Spring, 2025
White tea technology is one of the oldest tea processing techniques on earth when tea was considered a medicine. White tea is prepared according to a special technology of natural withering and drying, while maintaining its rich internal content with substances such as active enzymes, polyphenols, etc. Due to the special cultivars, climate, quality of the tea leaves, and low level of oxidation, this type of tea provides maximum vitamins and microelements. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 80-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Pu’Er Bai Ya Bao is a rare tea produced in Yunnan, in China, made from unopened buds of wild or semi-wild tea trees. Unlike conventional tea production, where leaves are harvested after opening, this tea uses tightly closed, scale-like buds that develop under natural forest conditions. This material differs significantly in both structure and chemical composition, resulting in a unique and non-standard tea profile.
The production method is minimal and differs from classical Pu’Er processing. The buds are carefully harvested and then dried without undergoing typical fixation or rolling stages, allowing them to retain their original form. This approach preserves the natural aromatic compounds of the buds, resulting in a tea that expresses clarity and distinctiveness rather than depth or fermentation character associated with Pu’Er teas.
This tea occupies a unique position within the broader tea category, as it does not conform strictly to traditional classifications. It is valued for its purity, unusual raw material, and its ability to express the characteristics of wild tea environments. The tea offers a refined and unconventional experience, combining light sweetness, floral tones, and a subtle resinous quality that reflects its origin.
TERROIR
Our Pu’Er Bai Ya Bao is sourced from the Ming Feng Shan area of Lincang, Yunnan ptovince. This region is defined by high mountain terrain, often above 1,500 meters, with a humid climate, frequent fog, and significant day–night temperature variation. These conditions slow plant metabolism and support the development of concentrated aromatic compounds in the buds.
The material comes from wild or semi-wild tea trees growing within forest ecosystems. These trees are not intensively cultivated and develop deep root systems that access a broad spectrum of minerals. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to the structural integrity and distinctive composition of the buds. Microclimate plays a critical role, with diffused sunlight, high humidity, and continuous air movement shaping the chemical balance of the plant. Compared to cultivated tea gardens, the forest environment limits direct sunlight exposure and stabilizes temperature, allowing the buds to develop more slowly and evenly. This results in a profile characterized by clarity, soft sweetness, and a subtle resinous and aromatic depth.
Another important aspect is the natural growth cycle of the buds themselves. Bai Ya Bao forms as tightly closed structures that protect the inner material, preserving volatile aromatic compounds. Combined with minimal processing, this allows the final tea to express both the high-altitude terroir of Ming Feng Shan and the distinctive character of wild tea ecosystems.
ORGANOLEPTICS
The dry material consists of small, tightly closed buds with a pale silver to light brown tone and a compact, scale-like structure. The aroma of the dry buds is distinctive and delicate, with notes of dried flowers, light resin, pine, and a subtle sweet nuance. In a preheated teapot, the buds open slowly from the first infusion, releasing a refined aromatic profile where floral tones are supported by gentle herbal and slightly coniferous notes. As the infusion develops, the aroma becomes more integrated, combining soft sweetness with a calm, resinous depth.
The aroma of the liquor is clean and unusual, with a light sweetness, floral nuances, and a subtle pine-like character. The taste is smooth and light, with a delicate body and a soft, transparent texture. A gentle natural sweetness forms the core of the profile, supported by floral and slightly herbal tones, with almost no astringency. The structure remains subtle and precise, emphasizing clarity over intensity. The aftertaste is clean and moderately persistent, with a soft returning sweetness and a faint cooling, resinous impression. In the empty cup after drinking, a delicate sweet and lightly coniferous aroma remains, leaving a refined and distinctive final impression.
Pu’Er Bai Ya Bao is a rare tea produced in Yunnan, in China, made from unopened buds of wild or semi-wild tea trees. Unlike conventional tea production, where leaves are harvested after opening, this tea uses tightly closed, scale-like buds that develop under natural forest conditions. This material differs significantly in both structure and chemical composition, resulting in a unique and non-standard tea profile.
The production method is minimal and differs from classical Pu’Er processing. The buds are carefully harvested and then dried without undergoing typical fixation or rolling stages, allowing them to retain their original form. This approach preserves the natural aromatic compounds of the buds, resulting in a tea that expresses clarity and distinctiveness rather than depth or fermentation character associated with Pu’Er teas.
This tea occupies a unique position within the broader tea category, as it does not conform strictly to traditional classifications. It is valued for its purity, unusual raw material, and its ability to express the characteristics of wild tea environments. The tea offers a refined and unconventional experience, combining light sweetness, floral tones, and a subtle resinous quality that reflects its origin.
TERROIR
Our Pu’Er Bai Ya Bao is sourced from the Ming Feng Shan area of Lincang, Yunnan ptovince. This region is defined by high mountain terrain, often above 1,500 meters, with a humid climate, frequent fog, and significant day–night temperature variation. These conditions slow plant metabolism and support the development of concentrated aromatic compounds in the buds.
The material comes from wild or semi-wild tea trees growing within forest ecosystems. These trees are not intensively cultivated and develop deep root systems that access a broad spectrum of minerals. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to the structural integrity and distinctive composition of the buds. Microclimate plays a critical role, with diffused sunlight, high humidity, and continuous air movement shaping the chemical balance of the plant. Compared to cultivated tea gardens, the forest environment limits direct sunlight exposure and stabilizes temperature, allowing the buds to develop more slowly and evenly. This results in a profile characterized by clarity, soft sweetness, and a subtle resinous and aromatic depth.
Another important aspect is the natural growth cycle of the buds themselves. Bai Ya Bao forms as tightly closed structures that protect the inner material, preserving volatile aromatic compounds. Combined with minimal processing, this allows the final tea to express both the high-altitude terroir of Ming Feng Shan and the distinctive character of wild tea ecosystems.
ORGANOLEPTICS
The dry material consists of small, tightly closed buds with a pale silver to light brown tone and a compact, scale-like structure. The aroma of the dry buds is distinctive and delicate, with notes of dried flowers, light resin, pine, and a subtle sweet nuance. In a preheated teapot, the buds open slowly from the first infusion, releasing a refined aromatic profile where floral tones are supported by gentle herbal and slightly coniferous notes. As the infusion develops, the aroma becomes more integrated, combining soft sweetness with a calm, resinous depth.
The aroma of the liquor is clean and unusual, with a light sweetness, floral nuances, and a subtle pine-like character. The taste is smooth and light, with a delicate body and a soft, transparent texture. A gentle natural sweetness forms the core of the profile, supported by floral and slightly herbal tones, with almost no astringency. The structure remains subtle and precise, emphasizing clarity over intensity. The aftertaste is clean and moderately persistent, with a soft returning sweetness and a faint cooling, resinous impression. In the empty cup after drinking, a delicate sweet and lightly coniferous aroma remains, leaving a refined and distinctive final impression.
WHITE TEA
Explore more White Teas from the AN SHIM TEA Collection.