In a way, Xue Ya Ballard green tea (still figuring out how to pronounce it), reminds me a lot like Pi Lo Chun tea since the leaves of both varieties are very similar in appearance and even feel.
Granted these are two very different teas, Pi Lo Chun having a more rounded curly shape along with a slightly more complex sweet vegetal taste, coming from the Fujian province. Where Xue Ya Ballard is harvested out of China's Keemun region with longer curly leaves.
Many folks describe the flavor of this light green tea as being fruity, nutty, slightly smoky, and mildly vegetal. After a couple of cups, I noticed most of these subtle nuances along with an interesting aftertaste that is hard to describe. It is not flat, but it is also not that flavorsome either. Just a quick burst of green-tea-like flavor that quickly vanishes. It is almost sweet and slightly "tangy" in a way.
I like this tea, and it also reminds me of "White Monkey" and Dragonwell tea, just not with as much depth.
Brew this as you would with most Chinese green tea, 180 to 185 degrees for 3 full minutes is perfect! Adding a drop of honey is not such a bad idea either for folks with a sweet tooth.
Generally, we see more Black tea coming out of the Keemun region such as leaves used for English Breakfast tea, or used for blending with natural flavors, herbs, and spices.
Green tea is not all that common out of this region, at least I have not experienced any other then this Xue Ya Ballard green tea variety. I'm sure there are more though!
Discover more below and read what others think of this tea.
