Yue Guang Bai (White Moonlight) 200g
Ancient Tree Sheng Puer Cake 200g 2016
The picking standard for this cake is one bud to one leaf, and the tea material is very fuzzy. The freshly picked leaves are withered under moonlight instead of sunlight, resulting in a longer weathering period and more oxidation before the tea is pressed into cakes.
- Tea Origin
- Jing Gu, Yunnan Province, China
- Tea Bush
- 100-300 year old Da Bai Cha trees
- Tea Master
- Li Dong
- Harvest Time
- Picking Standard
- 1 bud to 1 leaf
The tea used to make White Moonlight comes from high in the mountains of Xiao Jing Gu at an altitude of about 1500 meters. The leaves are plucked from 100-300 year old Jing Gu Da Bai Cha trees. The 800 year old “mother bush,” which provided the seeds for these bushes still stands, surrounded by the younger bushes. Meanwhile the tea gardens are surrounded by popular local crops, commonly mango, which have an impact on the aroma and flavor of the tea leaves. The picking standard for this cake is one bud to one leaf, and the tea material is very fuzzy.
Since the mao cha is dried beneath shade and moonlight, unlike the traditional method of direct sunlight, the drying process is slower; requiring a very close eye from the tea producer and air flow to avoid molding. This process is well worth the effort, as it creates a unique and flavorful aroma similar to wulong. The tea color will be similar to olive oil, clean and crisp.
Unlike many young green puer cakes, white moonlight is milder without the astringency that comes along with many green puers. White Moonlight is a great tea for new green puer cake drinkers.
Traditionally the authentic White Moonlight must come from Xiao Jing Gu and be produced from the Jing Gu Da Bai Cha trees. Traditional White Moonlight, made from tea trees [rather than tea bushes] can be infused more times while still having the desired flavor and aroma.
To compress puer into cakes, the tea is weighed with a scale traditional weight was 357 grams, but now many factories use 400 grams. A piece of cotton fabric is placed inside a special 1 foot deep tin bucket that has holes on the bottom and then it is filled nearly to the top with dried tea leaves.
They place a one inch square paper that is stamped with the company’s logo on top of the cake, with a few leaves covering the sign. The next person sits in front of the steamer steaming the leaves for 3-5 seconds then they remove the fabric and wet leaves from the bucket. The dry tea leaves are transformed from being very puffy to a condensed 3 inches thick. The next person will quickly tie the fabric, making a knot at the end. They compress the knot into the center of the cake under a compression machine. It takes the perfect amount of pressure to push the wet tea leaves tightly in a inch thick cake, this process leaves the tell-tale mark on the back of puer cakes.
Some producers still use the traditional way of compressing cakes which requires two stone molds curved to match the shape of puer cakes. They are used to flatten the cakes while someone stands on top of the mold and evenly rock their body to mold the cake into shape.Factories that use this method will have one worker whose job is to compress these cakes. They must be a specific weight as to not over compress the cakes.
The minor amount of space between the leaves after compression will allow air to move through and naturally ferment the cake over years. After a few hours, the wet cakes are removed from the fabric and placed on wooden shelves to slowly dry for a few hours at a temperature of about 40 degrees celsius.
Once the tea is dry, the cakes are sent to a skilled tea worker who uses cotton paper to quickly wrap the cakes. They will fold the squares of cotton paper so there are exactly sixteen folds. Clean, dry bamboo shells wrap 7 cakes together at once. Bamboo string is used to tie the shells together to secure them for transportation. This is the traditional packing method that is still often used. The bamboo shell will cover the tea from rain, but will also allow the tea to breathe. Bamboo is a very neutral scent, and will separate other scents from reaching the tea.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Learn more about Puer Tea.
Yue Guang Bai (White Moonlight) 200g brewing guidelines
Weight per piece: 200 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.
Brewing Guidelines: 1st infusion — Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water (212 degrees F) and infuse for 2 minutes.
2nd infusion — Boiling water, infuse for 2 minutes
3rd infusion — Boiling water, infuse for 3-5 minutes
4th to 7th (or more) infusions — Boiling water, infuse for 5 minutes
Infusions: 7 or more times