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YUE GUANG BAI
MOONLIGHT WHITE
WHITE TEA
ORGANIC
Lincang, Yunnan, China
Aged white tea from the Lincang area. Made from spring harvest and traditionally processed and stone-pressed into 200 g cakes. Due to the special withering peculiarities, these tea leaves are a little bit oxidized compared to common white teas and give a strong, rich, deep infusion.
When properly stored, this tea gets better with time!
AROMA
Wood, milky, bakery.
TASTE
Honey, woody, nutty.
Cultivar: Qun Ti Zhong
HARVEST: Spring, 2017
WHITE TEA
ORGANIC
Lincang, Yunnan, China
Aged white tea from the Lincang area. Made from spring harvest and traditionally processed and stone-pressed into 200 g cakes. Due to the special withering peculiarities, these tea leaves are a little bit oxidized compared to common white teas and give a strong, rich, deep infusion.
When properly stored, this tea gets better with time!
AROMA
Wood, milky, bakery.
TASTE
Honey, woody, nutty.
Cultivar: Qun Ti Zhong
HARVEST: Spring, 2017
White tea technology is one of the oldest tea processing techniques on earth when tea was considered a medicine. White tea is prepared according to a special technology of natural withering and drying, while maintaining its rich internal content with substances such as active enzymes, polyphenols, etc. Due to the special cultivars, climate, quality of the tea leaves, and low level of oxidation, this type of tea provides maximum vitamins and microelements. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 70-95 °C
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha
Learn more about TEA BREWING METHODS
MOONLIGHT WHITE 2017
ORIGIN
This kind of white tea is very typical of Yunnan province. Due to the special cultivar 'Qun Ti Zhong' and withering technique these tea leaves are more oxidised than common white teas and give strong, rich, deep infusion and have great ageing potential. This white tea gives a completely different experience compared with other white teas.
ORGANOLEPTICS
Beautiful hand-plucked combination of a "one bud and two leaves", which guarantee sweet, gentle, smooth and at the same time deep and rich taste. Carefully pressed using a traditional stone method allows to save the integrity of a tea leaf. Next thing is the colour of the tea leaves, which is much darker than any white tea. The reason is prolonged withering time, which lets the tea master control the oxidation process and let tea leaves reach needed oxidation level.
These dry tea leaves have an aroma with woody, flowery notes. Despite the simplicity of this tea, I prefer to brew it by Pin Cha method, to appreciate all aspects of this tea. After keeping the tea leaves in a warmed teapot for a while, tea wakes up and the aroma gets more obvious and stronger with some milk and honey nuances. After rinsing, tea leaves start to open up new shades of this noble fragrance. Woody notes bring associations of a wood village house, sauna, birch broom, wildflowers and herbs.
The colour of an infusion is clear, transparent with an amber tone. More time you keep the infusion, the darker colour you will get. The taste is sweet, complex and deep with bakery, chocolate, nutty and woody notes. Very strong long-lasting aftertaste. Some warm milky and creme notes. Those who will try this tea for the first time will be surprised by the deep, complex taste which will bring associations of a red (black) tea. This is a completely different story and will diversify your white tea experience.
This kind of white tea is very typical of Yunnan province. Due to the special cultivar 'Qun Ti Zhong' and withering technique these tea leaves are more oxidised than common white teas and give strong, rich, deep infusion and have great ageing potential. This white tea gives a completely different experience compared with other white teas.
ORGANOLEPTICS
Beautiful hand-plucked combination of a "one bud and two leaves", which guarantee sweet, gentle, smooth and at the same time deep and rich taste. Carefully pressed using a traditional stone method allows to save the integrity of a tea leaf. Next thing is the colour of the tea leaves, which is much darker than any white tea. The reason is prolonged withering time, which lets the tea master control the oxidation process and let tea leaves reach needed oxidation level.
These dry tea leaves have an aroma with woody, flowery notes. Despite the simplicity of this tea, I prefer to brew it by Pin Cha method, to appreciate all aspects of this tea. After keeping the tea leaves in a warmed teapot for a while, tea wakes up and the aroma gets more obvious and stronger with some milk and honey nuances. After rinsing, tea leaves start to open up new shades of this noble fragrance. Woody notes bring associations of a wood village house, sauna, birch broom, wildflowers and herbs.
The colour of an infusion is clear, transparent with an amber tone. More time you keep the infusion, the darker colour you will get. The taste is sweet, complex and deep with bakery, chocolate, nutty and woody notes. Very strong long-lasting aftertaste. Some warm milky and creme notes. Those who will try this tea for the first time will be surprised by the deep, complex taste which will bring associations of a red (black) tea. This is a completely different story and will diversify your white tea experience.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION