Ya Bao, which means “Bud Treasure” is made entirely from hand-picked buds from a wild-growing Camellia variety specific only to the Yunnan/Myanmar border region. In early Spring, new growth lateral buds are simply picked and dried in the sun to produce Ya Bao. When infused, the liquor is light and clear with just a touch of yellow green. In the cup, the infusion has distinct hints of evergreen & fresh, sweet, young vegetables (squash blossoms?) with a very light, crisp finish.