White tea Lao Ya Bao in China and Russia

Lao Ya Bao is the aged wrapped buds or winter shoots of native trees. They are collected in Yunnan province in early spring, when this tea cocoon has not yet had time to shoot and develop into a full-fledged kidney. Then the Ya Bao is wilted and dried thoroughly without crumpling. There are fleshy, juicy buds with leaves, just buds and small leaves. And all this is «Lao», that is, seasoned. It is better to brew such tea with boiling water in a gayvan or a teapot. Take 5 grams per 100 ml, hold for 10 seconds with a gradual increase to a minute. Quite a light infusion, which is logical, white tea after all. The aroma is slightly smoked, woody, with hints of dried fruits and vanilla. The taste is light, silky, spicy with a dense sweet aftertaste. A powerful invigorating tea, which is more like a herbal collection from a place of power. There is something of Shen and something of shu. Suitable for mugs, ideal for cooking on fire, good even in a thermos. For those who like to drink through the strait. Brewing temperature:75-85°C, 85-90°C, 90-95°C