Yue Guang Bai (White Moonlight) 2017
Loose Leaf Sheng Puer 2017
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
This is a loose-leaf tea made from nearly the same material that makes up the Yue Guang Bai puer tea cakes in our catalog. The only difference is the age of this tea. Note that these leaves were harvested in spring of 2017, while the buds that make up the cakes were plucked in 2016.
White Moonlight’s leaves are known for their motley dark-and-light coloring, and this is the easiest way to pick the tea out. The tea leaves that are used to make Yue Guang Bai (White Moonlight) come from an altitude of approximately 1500 meters high in the mountains of Xiao Jing Gu located in Yunnan province. The leaves get plucked from 100-300 year old Jing Gu Da Bai Cha trees. At one point in time, Jinggu puer was the standard for puer in China. Jinggu County is the largest forested county in Yunnan and it grows some of the richest maocha available. It is also known for producing sweet Chinese dates.
The 800 year old “mother bush” which provided the seeds for these bushes still stands today, surrounded by the younger bushes. Meanwhile, the tea gardens where White Moonlight is grown are surrounded by popular local crops, commonly mango, which have an impact on the aroma and flavor of the tea leaves. The plucking standard for this cake is one bud to one leaf, and the tea material is very fuzzy.
Since the mao cha dries beneath shade and moonlight, unlike the traditional sun-drying method during the day, the drying process is slower. This necessitates careful attention from the tea producer to maintain 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.
As a result of this unusual processing, White Moonlight is milder than most young sheng puer cakes and lacks their typical astringency. This makes it a great tea for new sheng puer drinkers.
Traditionally, the authentic White Moonlight must come from Xiao Jing Gu and be produced from the Jing Gu Da Bai Cha trees. Made from tea trees rather than tea bushes, traditional White Moonlight can be infused more times while still providing good flavor and aroma.
Yue Guang Bai (White Moonlight) 2017 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