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Spring buds from wild Yunnan tea trees are collected in early spring, after the last frost and dried in the sun using white tea technology. Tea buds processed in this way combine the gentle, delicate taste of white tea and the energy of puerh tea.
Visually, the pressed kidney pancake is the very perfection. The tea emits a delicate, nectarine aroma of vanilla and hypnotizes the eye with matte pearl tips. In the water, the white kidneys shine, almost transparent, with a pure golden color. The taste is revealed by a symphony in which the melodies of vanilla, honey and jasmine are revealed. The tea is easy to drink and leaves a long nectar aftertaste.
Ya Bao instantly manifests his soft tea energy to Cha Qi. Tea harmonizes emotions, relaxes the body and puts the mind in the position of a good observer.
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