Wild Tree Purple Sweet Ya Bao Buds

A rare and beautiful floral tea made from the flower buds of the sweet-type purple Ye Sheng wild tea tree varietal growing in Jinggu County of Simao. This special purple ye sheng sub-type is already one of the rarest wild teas we've encountered, and the flower buds are rarer still. Harvested from mid-February to early March, these unopened buds produce a tea that is intensely aromatic, elegant, and completely unlike conventional tea made from leaf material.

The processing is minimal, allowing the natural character of the buds to shine. After picking, the buds are briefly withered and exposed to hot dry air to halt oxidation. The resulting tea is astonishingly expressive: like a floral bouquet drenched in watermelon juice, with a vivid rose-like perfume in both aroma and taste. The liquor is pale yellow and bright, while the cup is sweet, cooling, juicy, and highly perfumed without becoming cloying. It is one of those teas that immediately announces itself as something special and hard to compare to anything else.

Why it’s special

• Made from flower buds, not leaves: a rare expression of wild tea tree character
• Sweet purple ye sheng varietal: among the rarest sub-types of wild purple tea trees
• Literally wild-growing material: not plantation-grown, but naturally occurring in the forests of Jinggu
• Minimal processing: preserves the intensely floral and juicy natural character of the buds
• Utterly distinctive profile: rose, melon, spring flowers, and cooling sweetness

Tasting notes

• Aroma: fresh rose, wildflowers, melon rind, watermelon juice, spring nectar
• Liquor: pale yellow, bright, clear, and luminous
• Flavor: floral bouquet, rosewater, juicy melon, sweet herbs, and soft cooling sweetness
• Mouthfeel: silky, light but persistent, with a refreshing and lubricating quality
• Finish & feel: long floral perfume, gentle sweetness, and a cool lingering sensation in the throat and mouth

The character of the buds

Unlike leaf tea from the same plant, the flower buds lean much more heavily into the aromatic side of the wild tree’s personality. The photos show small, tightly formed buds with soft green, pink, and tan tones that brew into a clear yellow liquor. Their beauty in dry form is matched by the cup: delicate-looking, but surprisingly powerful in fragrance and persistence. This is the kind of tea that can fill the cup, lid, and empty fairness pitcher with perfume.

Origin & harvest

• Varietal: purple “Ye Sheng” sweet variety
• Origin: Jinggu County, Simao, Yunnan
• Harvest period: mid-February to early March
• Tree type: wild-growing trees

Processing

The processing is intentionally simple:

• brief withering
• hot dry air treatment to halt oxidation
• careful drying to preserve floral aromatics

This light-handed approach keeps the tea vivid, fresh, and highly expressive.

Brewing guide

Gongfu

• 3–5 grams / 100 mL
• 90–95 °C
• No rinse needed
• Start with 15–20 second infusions
• Increase gradually
• Very durable; can go many steeps

Western

• 2–3 grams / 250–300 mL
• 90–95 °C
• 2–3 minutes
• Re-steep 2–3 times

Glass or bowl brewing

• Especially recommended for appreciating the buds visually
• Use slightly cooler water to highlight sweetness and perfume

In summary

A rare floral tea made from the flower buds of wild sweet purple ye sheng tea trees in Jinggu, offering an unforgettable profile of rose-like flowers, juicy watermelon-like sweetness, and cooling elegance. Delicate in appearance but intense in aroma, this is one of the most unusual and memorable wild tea products you’re likely to encounter.