Tianfeng Sparrow Beak | Ya Bao Type Steamed Buds, White Tea

Tianfeng Sparrow Beak | Ya Bao Type Steamed Buds, White Tea - Image 2

Tianfeng Sparrow Beak | Ya Bao Type Steamed Buds, White Tea - Image 3

Tianfeng Sparrow Beak | Ya Bao Type Steamed Buds, White Tea - Image 4

Tianfeng Sparrow Beak | Ya Bao Type Steamed Buds, White Tea - Image 5

Tianfeng Sparrow Beak | Ya Bao Type Steamed Buds, White Tea

€9.90 – €27.00

A lighter, sweeter, more citrusy version of the exotic flavour, all time favourite ya bao cha. Wild buds from Yunnan.

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SKU: N/A Categories: China, Loose Leaf White Tea , Region, Tea, White Tea Tags: all skills, china, culinary experience, cultural experience, digestive, gongfu cha, inspiring, relaxing, traditional chinese, yunnan

Description

ORIGIN & HARVEST TIME

China, Yunnan, Dali, 2025

CHARACTER

The tea also known as 白芽孢雀嘴茶 Bai Ya Bao Que Zui Cha is rare and traditional tea originates from Tianfeng Mountain in Xiangyun County, part of the Dali Bai Autonomous Prefecture in Yunnan Province, China. Tianfeng Mountain, situated at an altitude of approximately 2,574 meters, offers a misty, high-altitude environment, ideal for tea trees. The tea is harvested exclusively from the branch buds of these wild trees, which are meticulously handpicked during early spring. Due to the limited availability of these ancient trees, the annual yield is quite low, enhancing the tea’s rarity and value.

The processing of Tianfeng Sparrow Beak Tea involves a traditional method known as Three Steams and Three Exposures. First day, the freshly picked buds are steamed for 30 minutes, then spread out in bamboo trays to dry during the day and exposed to mountain dew at night. Second day, the process is repeated with a 10-minute steam. Third day a final 5-minute steam is conducted, followed by drying until the moisture content drops below 7%. This meticulous process preserves the tea’s unique shape and enhances its fresh aroma and flavor.

When brewed, Tianfeng Sparrow Beak Tea produces a clear, pale yellow infusion. The taste begins with fresh, fruity, citrusy aroma, transitioning to a sweet, exotic taste and a cool sensation in the throat. The silky, slightly oily texture of the infusion gently coats the mouth and throat, leaving a soothing, comforting sensation.

BENEFITS

Sweet, Exotic, Inspiring, Floral, Easy to prepare, Easy to drink, Not sensitive, Happy tea

STRENGTH-CAFF: 2/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150 ml water. According to the Gongfucha, it can be boiled several times at 95°C, with 3 minutes infusions.

B) Modern brewing in a jug: 3-5 grams + 300-500 ml water. It can be infused with 95 C° water 2-3 times after 3 minutes of brewing.