Origin: Fengqing, Yunnan | Type: Hong Cha (Black Tea)
Crafted from the tender, newly sprouted buds of wild tea trees in Fengqing, this exceptional black tea undergoes meticulous traditional fermentation and refinement. After a winter of dormancy, these early spring buds emerge plump and robust, displaying a striking reddish-purple hue with a lustrous sheen. The brewed tea is smooth and mellow, naturally sweet with a distinctive aroma—a harmonious blend of mountain wildflower notes and the honeyed sweetness characteristic of high-quality black tea. The mouthfeel is substantial, delivering an immediate and persistent sweetness.
Appearance: The unique purple-red coloration makes this tea stand out. Unlike standard teas that consist of curled leaves, "Ye Sheng Zi Ya Bao" sprouts as buds protected by white casings. Through the black tea oxidation process, these buds transform into a vibrant, glossy purple-red.
Aroma & Flavor: The tea exudes an intense floral fragrance paired with a refreshing sweetness. Sourced from a pristine ecological environment, brewing 6g of tea in 150ml of water at 90°C unleashes an immediate aromatic burst, reminiscent of standing in a wild garden in full bloom.
Texture & Aftertaste: The liquor is a brilliant golden-yellow with a velvety, non-astringent texture. Its deep fragrance carries a lasting "wild mountain charm" (Ye Yun), offering a soothing finish and a clean, refreshing aftertaste.
Leaf Quality: The spent leaves are plump, uniform, and vibrant, maintaining a glossy appearance that is as delightful to admire as the tea is to drink.
Brewing Recommendations: A gaiwan is recommended with water at 85-90°C. Adjust the amount (typically 5-8g) to personal preference. A quick optional rinse (0-1 time) is sufficient to awaken the tea. This method enhances the tea’s complexity and aromatic profile.