Depending on the climatic conditions, the color range of the pure blossoms changes between cream-white and moss green. The production is quite purist: the blossoms are dried in the sun after the plucking. They are also called “white pu-erh” because their relative long storage time, so-called “aging”, achieves further grades of ripeness. A mellow scent is crowned by a bouquet and flavor with a hint of tangy, floral freshness; the cup is a white-golden color. Too pretty to be Ya Bao.