There’s a sun-dried “purple” ya bao tea that is allowed to ferment like a raw-pu-erh…and it both smells and tastes exactly like a rainy day in the forest. There’s also a white ya bao in the same style, but the scent of wet soil is subdued in favor of a more pine-like aroma. (And just to confuse things, both types of ya bao are often referred to as ‘white tea’.) Having read the Wikipedia entry, I’m wondering if Actinobacteria are collaborators in that fermentation.
[Research update: yuuuuup.]
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