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
