YUE GUANG BAI
MOONLIGHT WHITE
WHITE TEA
★ PESTICIDE-FREE GARDENING
Jinggu, Yunnan, China
Yue Guang Bai is a distinctive white tea from Yunnan, known for its contrasting leaf appearance with dark outer surfaces and silvery buds. It is produced using white tea methods but from Yunnan tea varieties, resulting in a more expressive and structured profile. The tea is valued for its balance of floral notes, gentle sweetness, and a soft, slightly fruity depth. MORE
AROMA
Floral, Woody
TASTE
Woody, nutty, chocolate
ALTITUDE: 600-900 m
VARIETY: Yunnan Da Ye
HARVEST: Spring, 2025
WHITE TEA
★ PESTICIDE-FREE GARDENING
Jinggu, Yunnan, China
Yue Guang Bai is a distinctive white tea from Yunnan, known for its contrasting leaf appearance with dark outer surfaces and silvery buds. It is produced using white tea methods but from Yunnan tea varieties, resulting in a more expressive and structured profile. The tea is valued for its balance of floral notes, gentle sweetness, and a soft, slightly fruity depth. MORE
AROMA
Floral, Woody
TASTE
Woody, nutty, chocolate
ALTITUDE: 600-900 m
VARIETY: Yunnan Da Ye
HARVEST: Spring, 2025
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.
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
EASTERN (PIN CHA) ★
Temperature: 80-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Yue Guang Bai is a white tea produced in Yunnan, in China, made from local large-leaf tea varieties traditionally associated with the region. Unlike Fuding white teas, it reflects the characteristics of Yunnan material, resulting in a more structured and expressive profile. The name “Yue Guang Bai,” often translated as “Moonlight White,” refers to the distinctive appearance of the leaves, with darkened upper surfaces and silvery buds.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After harvesting, the leaves undergo controlled withering and slow drying, often under carefully managed conditions that differ slightly from coastal traditions. This process allows gradual moisture reduction while preserving the internal composition of the leaf, contributing to both clarity and depth in the final tea.
Yue Guang Bai occupies a unique position within the white tea category, combining traditional processing with Yunnan tea material. It is valued for its balance between softness and structure, offering a profile that integrates floral sweetness with a slightly deeper and more grounded character. The tea reflects both the natural qualities of its origin and the adaptability of white tea techniques to different terroirs.
TERROIR
Our Yue Guang Bai is cultivated in the mountainous regions of Jinggu, Yunnan province, China, where tea grows at moderate to high elevations under a humid subtropical climate. The region is characterized by frequent mist, high humidity, and significant day–night temperature variation, creating stable conditions for slow and balanced leaf development. These factors support the accumulation of aromatic compounds while preserving freshness in the leaf.
The tea is produced from large-leaf varieties native to Yunnan, which naturally develop thicker leaves and a more robust internal structure compared to coastal tea cultivars. The soils are typically well-drained, slightly acidic, and rich in minerals and organic matter, allowing steady plant growth without excessive vigor. This contributes to the density and depth of the raw material, forming the foundation for the tea’s more expressive profile. Microclimate plays a key role, with diffused sunlight and persistent cloud cover moderating photosynthesis and maintaining a balance between amino acids and polyphenols. This results in a combination of softness and structure, where gentle sweetness is supported by a slightly deeper body. Compared to lower-altitude or more intensively cultivated environments, these conditions allow the tea to develop a more stable and layered character.
Another important aspect is the interaction between natural environment and traditional practice. Harvesting is carefully timed to ensure optimal leaf maturity, while minimal processing preserves the integrity of the material. This integration allows Yue Guang Bai to express both the distinctive qualities of Yunnan terroir and the clarity associated with white tea production.
ORGANOLEPTICS
The dry leaf consists of a mix of dark, slightly twisted leaves and silvery buds, creating a clear visual contrast characteristic of this tea. The aroma of the dry leaves is expressive and layered, with notes of dried flowers, honey, and a subtle fruity nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a rounded aromatic profile where floral sweetness is supported by soft herbal and lightly woody tones. As the infusion develops, the aroma becomes more integrated, combining gentle fruit-like sweetness with a calm, slightly earthy depth.
The aroma of the liquor is clean and softly complex, with a harmonious combination of floral notes, honeyed sweetness, and light fruit nuances. The taste is smooth and balanced, with a light to medium body and a soft, rounded texture. A natural sweetness forms the core of the profile, supported by delicate floral tones and a mild, well-integrated astringency that adds structure. The profile evolves gradually, revealing both brightness and underlying depth. The aftertaste is clean and moderately long, with a returning sweetness and a gentle, slightly fruity finish. In the empty cup after drinking, a delicate sweet and floral aroma remains, leaving a calm and elegant final impression.
Yue Guang Bai is a white tea produced in Yunnan, in China, made from local large-leaf tea varieties traditionally associated with the region. Unlike Fuding white teas, it reflects the characteristics of Yunnan material, resulting in a more structured and expressive profile. The name “Yue Guang Bai,” often translated as “Moonlight White,” refers to the distinctive appearance of the leaves, with darkened upper surfaces and silvery buds.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After harvesting, the leaves undergo controlled withering and slow drying, often under carefully managed conditions that differ slightly from coastal traditions. This process allows gradual moisture reduction while preserving the internal composition of the leaf, contributing to both clarity and depth in the final tea.
Yue Guang Bai occupies a unique position within the white tea category, combining traditional processing with Yunnan tea material. It is valued for its balance between softness and structure, offering a profile that integrates floral sweetness with a slightly deeper and more grounded character. The tea reflects both the natural qualities of its origin and the adaptability of white tea techniques to different terroirs.
TERROIR
Our Yue Guang Bai is cultivated in the mountainous regions of Jinggu, Yunnan province, China, where tea grows at moderate to high elevations under a humid subtropical climate. The region is characterized by frequent mist, high humidity, and significant day–night temperature variation, creating stable conditions for slow and balanced leaf development. These factors support the accumulation of aromatic compounds while preserving freshness in the leaf.
The tea is produced from large-leaf varieties native to Yunnan, which naturally develop thicker leaves and a more robust internal structure compared to coastal tea cultivars. The soils are typically well-drained, slightly acidic, and rich in minerals and organic matter, allowing steady plant growth without excessive vigor. This contributes to the density and depth of the raw material, forming the foundation for the tea’s more expressive profile. Microclimate plays a key role, with diffused sunlight and persistent cloud cover moderating photosynthesis and maintaining a balance between amino acids and polyphenols. This results in a combination of softness and structure, where gentle sweetness is supported by a slightly deeper body. Compared to lower-altitude or more intensively cultivated environments, these conditions allow the tea to develop a more stable and layered character.
Another important aspect is the interaction between natural environment and traditional practice. Harvesting is carefully timed to ensure optimal leaf maturity, while minimal processing preserves the integrity of the material. This integration allows Yue Guang Bai to express both the distinctive qualities of Yunnan terroir and the clarity associated with white tea production.
ORGANOLEPTICS
The dry leaf consists of a mix of dark, slightly twisted leaves and silvery buds, creating a clear visual contrast characteristic of this tea. The aroma of the dry leaves is expressive and layered, with notes of dried flowers, honey, and a subtle fruity nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a rounded aromatic profile where floral sweetness is supported by soft herbal and lightly woody tones. As the infusion develops, the aroma becomes more integrated, combining gentle fruit-like sweetness with a calm, slightly earthy depth.
The aroma of the liquor is clean and softly complex, with a harmonious combination of floral notes, honeyed sweetness, and light fruit nuances. The taste is smooth and balanced, with a light to medium body and a soft, rounded texture. A natural sweetness forms the core of the profile, supported by delicate floral tones and a mild, well-integrated astringency that adds structure. The profile evolves gradually, revealing both brightness and underlying depth. The aftertaste is clean and moderately long, with a returning sweetness and a gentle, slightly fruity finish. In the empty cup after drinking, a delicate sweet and floral aroma remains, leaving a calm and elegant final impression.
WHITE TEA
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