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I was amazed by my first taste of the spring 2009 Ya Bao I received as a sample in a tea swap, but they were sold out. So I bought some of the summer harvest version, and at the time, they just weren’t as rewarding as the spring harvest.

So they sat in the cabinet, while other, more immediately impressive teas came and went.

Tonight I picked them up, packed a gaiwan with them—filled to the lid-line—and then added water at 160 degrees. This really made a lovely tea—sweet, floral, delicate, and I’ve had six tasty infusions already. I’d forgotten how nice these can be.

Preparation
160 °F / 71 °C 1 min, 0 sec

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Bio

I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Location

Los Angeles

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