“Yay! Our last reservist came back today and I made a large batch of Norbu’s Ya Bao to celebrate (he loves white tea). He was 36 days on reserve duty, which is a long long time, and we are glad to...” Read full tasting note
“sipdown. um so yabao is REALLY not my thing. I’ve tried verdant’s and now this version and i can’t get around the taste. I’m sending the last of this off to a friend in the hopes that maybe it...” Read full tasting note
“My Norbu Ya Bao is from spring 2013, but I’m posting my tasting note here because I don’t have time to erect a new tea profile. Does Ya Bao vary enough from year to year to warrant separate...” Read full tasting note
This batch is from an early harvest of Ya Bao from the early Spring, 2012 season. The buds are small compared to later harvests, and the flavor is unbelievably fresh and clean.
This Ya Bao is from Dehong in the far western portion of Yunnan province (Lincang, Baoshan, and Dehong all have areas which produce Ya Bao). In early Spring, young new growth buds from these trees are harvested and simply dried in the sun to produce this Ya Bao. The leaves and buds which grow on these trees later in the spring harvest season are used to produce various “Ye Sheng” Pu Erh teas in the factories of the region.
The steeped liquor of this Ya Bao is really light and clear with just a touch of yellow green. In my opinion, the flavor is a bit fruity with a hint of evergreen and/or fresh young vegetable (think squash blossoms) type freshness to it, but the taste is light, crisp, and super fresh. It bears some similarity in taste to a traditional white tea, but is far more complex (to me, at least). It is difficult to describe because it is so unique, but it is a welcome treat to celebrate springtime!
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