Saturday Morning Tea

PCM Ya Bao Dry 05-31-14

Good morning, dear tea friends! I’m sharing a new tea with you this week because next Saturday I’m leaving early to go visit a dear friend in her new place up on the north shore in Newburyport, MA. It will feel great to go and breath in the fresh sea air and have a wonderful visit with my friend. On to tea…

This morning’s tea has a unique appearance as it is all tea buds. Harvested in Hunan province in China before April 5th, it is called Pre-Chingming Ya Bao white tea.

PCM Ya Bao Steep 05-31-14

As I’ve shared with you before, Pre-Chingming teas are harvested before the festival of Qingming (Chingming), usually celebrated on the 15th day from the Spring Equinox. Any teas harvested before that date are referred to as Pre-Chingming teas. In other words, harvested in very early spring.

I steeped the Ya Bao buds for 3 minutes in 175 degree F water. As you can see, the buds retain the same appearance after steeping.

PCM Ya Bao Wet 05-31-14

The essence of spring – a new bud just beginning to open.

Can you see the fine downy white hairs on the bud? That’s what gives white tea its name.

PCM Ya Bao Teapot 05-31-14

The tea liquor is so pale that it looks like water. It has a fresh melon-y aroma that carries over into its sweet delicate flavor. A vegetal hint lingers into the finish.

PCM Ya Bao Tea Bowl 05-31-14

This is the perfect tea for this tea bowl as it reveals the beautiful spiral shape on the inside of the bowl.

As the tea cools, more sweetness comes out. This would taste lovely iced, with a slice of fruit.

Thanks for joining me for a cuppa today. See you in 2 weeks!

“A friend is someone who knows all about you and still loves you.”

~Elbert Hubbard

 

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3 comments on “Saturday Morning Tea

  1. I am always in Newburyport you will have fun!

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