Unique white tea from high mountain area in north Vietnam.

Made only from young spring buds taken from big wild growing trees typical for this area of Vietnam. It originates from a wild tea tree variety indigenous to the high mountain regions along the borders of Vietnam and China. Tea varietal is similar to better known camellia sinensis var dehongensis. 

This kind of white tea is known also as Ya Bao or Dragon Teeth.


Taste profile: elderberry flower syrup, lemon, passion fruit and fruit candies.

Zero bitterness and almost zero caffeine. You can enjoy this tea all day long.


Origin:  mountain area of Tay Con Linh, Ha Giang, north Vietnam

Harvest: February 2024

Cultivar/Tree Variety:  unknown, wild and natural hybrid similar to camellia sisnensis var. dehongensis

Temperature of water and amount of leaves: 90-100 C 4-5g/100ml. (Please try different temperatures to find the best way for you)

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the hot water to the pot.  First infusion should be short- around 1 minute second. We suggest to increase brewing time for 30-40 seconds in each next brewing.

This tea is excellent for more casual brewing in the bowl or mug.

Additional information


14g, 30 g, 50 g, 100 g


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