Ya Bao
Purple Pest.Free

Imperial Grade 98 P.

Hand-selected buds of the extremely rare purple cultivar. Hand-picked from wild-growing Pu-Erh tea trees. Top terroir for ya bao in Da Xue Shan. Top quality, absolutely pure. 1st spring harvest. Unparalleled peach and apricot taste. Excellent as a cold brew.
  • Rare purple cultivar of the Pu-Erh tree; difficult to find outside of Asia
  • From the top terroir for ya bao: Da Xue Shan (Great Snow Mountain)
  • In contrast to other ya bao teas: large buds from over 100-year-old, wild-growing trees
  • Quality: older trees produce more aromatic leaves
  • Two methods of preparing: hot for a more savoury tone, cold for more sweetness
  • Unique terroir: wild-growing tea forest at 1,700m heights


Character Refreshing, light and juicy, no bitterness, sweet
Tea Garden Best terroir for ya bao in Da Xue Shan (Great Snow Mountain). Picked and produced by local tea farmers.
Terroir Bangdong, Lincang, Yunnan Province
Harvest 1st harvest in the spring, mid-March, hand-selected
Cultivar Camellia Taliensis
Selection Young buds from old trees
Elevation 1700m
Oxidation/Fermentation Oxidation after harvest, indoor withering for 3-4 hours
Drying Intense air-drying of the buds in the open air for 3-4 days, thereafter selection of the finest buds
Organic Cert. Pesticide-free, wild-growing trees
Grade 98/100 P. (White Tea category), Imperial Grade

Delivery : 1–3 business days

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€218.00 / 1kg

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Tea Farm

The buds are exclusively sourced from wild-growing trees of which several are over 100 years old. The trees grow at an elevation of more than 1,700m in a mountainous climate that brings out the desirably wild character of the tea. The trees are located in a protected area far away from the town and are left to regenerate on their own outside of the harvesting periods.



Ya Bao Purple is unusual on account of is colourful cultivar as well as its origin from Pu-Erh trees rather than small-leafed tea shrubs. The purple cultivar is distinguishable from other types of white tea due to its captivating and characteristically fruity notes: peach, passion fruit, and nectarines come together in this tea's bouquet that retains a wild character. With no sign of bitterness, this tea is an absolute enjoyment.

White Tea

White tea is typically obtained from special cultivars and is the least processed tea (Camellia sinensis), with the lowest degree of oxidation. Due to the minimal yet highly demanding production process of pre-drying and withering in the air, it has a very high content of natural tea compounds. Markers of quality in high-grade white tea include a high proportion of aromatic leaf buds and a bright cup. White teas can impress with their elegant flavours that are typically delicately sweet with nuances of vanilla and a smooth texture.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea cultivar Camellia taliensis which is used for this tea is special and is known for also producing world-class Pu-Erh teas. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas".

In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from these older trees is thus rich in minerals and extremely desirable.

All the buds for our ya bao are selected by hand. To reach the highest branches and crown of the tree, the pickers place ladders against the trees. The tea pickers mostly belong to a local Yunnan minority which has been involved in the production of tea for generations. Members of this group are often identifiable on account of their colourful traditional dress.

The buds are sourced from the treasured first harvest of the year in March. The tea farmers decide independently when to begin the first harvest and rely on their years of experience for making a decision. The quicker the temperatures rise, the quicker the buds sprout. This tea was harvested in mid-March exclusively from these first buds.

After harvest, the buds are laid out to wither for 3-4 hours in a shaded area under careful supervision. During the next stage, the buds are dried in the open air for up to 4 hours, but without being exposed to direct sunlight. After drying, the buds are inspected, checked for uniformity of shape, and imperfections are removed.


Brewing Guide

3 heaped tsp in 100-300ml (70°C) water. Steep for 3 minutes. Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

For an especially aromatic infusion, we recommend a yixing teapot made from clay or a black tokoname kyusu with a fine ceramic strainer. Alternatively, a tall glass teapot with an integrated strainer can be used for a more neutral taste.

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