EN DE CH

Yue Guang Bai

 

What everyone secretly dreams of when they hear ‘white tea’, Yue Guang Bai rolls like a cloud over the tongue: cornsilk sweetness mingles with notes of mint and buttery fava beans. Produced from the larger-leafed Assamica varietal common in Yunnan, and being withered in darkness with warm air as opposed to sunlight gives this recently-innovated variety its name, meaning ‘moonlight white tea’. A delight of delights for those who enjoy delicate flavours—and for anyone who wishes for celestial dreams.

Compare with a black tea made from the same leaves, our Dian Hong.

  • ORIGIN:  Fengqing, Lincang, Yunnan, China
  • MEANING:  Moonlight White Tea (yue guang bai cha)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2017
  • TASTE:  Light, sweet, vegetal, warm milk


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 60, 75, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan.

Thirsty for tea knowledge?

Our latest YouTube video:

JAPANESE HEI CHA: Tasting post-fermented Japanese teas and learning about this little-known category with Japanese tea expert Noli.

    DISCOVERING GOISHICHA & KUROCHA, the Japanese Hei Cha