After the Noise - Yá Bāo

€11,00

Taxes included.

Pine resin • Fresh wood • Wild herbs • Flower pollen • Soft honey

There’s a part of the day when nothing needs to be fixed. The light softens and conversations come to an end.

about 10 mugs or 5 gongfu sessions

Ya Bao is made not from tea leaves, but from the sleeping buds that wait quietly through the cold season before unfolding into spring. With almost no processing, they preserve the freshness of the mountain forests where they grew. In the mountains of Yunnan, these buds have long been gathered as a forest gift, carried on long walks and shared around evening fires.

A cup for slowing down, listening more closely, and letting the day settle naturally.

The ritual (Gongfu Cha): Use 4 to 5 grams of tea for every 100 ml of water. Because these buds are delicate, use cooler water between 85°C and 90°C. Let the first steepings rest for 20 to 30 seconds. They release their flavor slowly, allowing you to enjoy 5 to 6 incredibly clean, evolving steepings.

The cozy mug (Western Style):
When you want to completely unwind without any fuss, a standard teapot or your favorite mug is perfect. Use 3 grams of buds for a 250 ml cup. Pour over water heated to 85°C and let it infuse quietly for 3 to 4 minutes.
Ya Bao is highly resistant to over-steeping and will not become bitter, even if you leave the buds in your mug while you read :)

Taste: remarkably delicate, refreshing flavor with a gentle, natural sweetness.
Body & Infusion: light-bodied, crisp, clean. The infusion pours crystal-clear with a soft, golden tint.
The Finish: A long, cooling finish that lingers gracefully with a subtle, honeyed undertone.

Ya Bao undergoes the absolute minimal amount of human intervention. The buds are simply sun-withered and dried. With no oxidation, rolling, or charcoal roasting, the tea's raw botanical structure is perfectly preserved, locking in the pure, wild freshness of the mountain forest.

Origin: Yunnan, China (wild high-altitude areas near Myanmar border).
Botanical source: wild winter buds of old Camellia sinensis var. assamica trees.

Often called the "tea of the future" - it breaks all rules of traditional leaf processing. For generations, Yunnan locals treated Ya Bao as a sacred forest elixir, shared around evening fires after long mountain treks.

We always recommend sipping all our teas solo to appreciate their pure, unmasked character. But if you wish to pair it with a bite, choose mindfully :)

If you're pairing6 try these:
- Light fruit desserts (fresh pear, apple, melon)
- A touch of raw honey
- Raw nuts
- Crisp, minimal vegetable salads