In China, this tea is also known as ‘Yue Guang Bai’ (月光白) or 'Yue Guang Mei Ren' (月光美人, Moonlight Beauty). The raw leaves of this tea are from Jinggu cultivar trees in Yunnan Province that are used for producing the region’s numerous pu-erh teas. To create this delicious tea carefully hand plucked young shots were withered, pan fried and dried in the sun.

The fragrance of the dry tea leaves is fresh and the infusion tastes smooth, sweet, soft with woody notes, fruity and floral aspects to the flavour. The aroma and texture of this tea reminds one of an aged white tea. Yue Gung Bai also has this very recognisable pu erh flavour from Yunnan province. Because aged white teas are more popular in China than fresh white teas, the Moonlight White is also often classified as a white tea.

This tea is sometimes classified as a pu-erh due to production methods. Generally we think that it is still a white tea since it has been left loose. If this tea was pressed into bricks, we would be more inclined to call it a pu-erh tea.

Yue Guang Bai white tea is also a mildly fermented tea (due to indoor wilting). This wilting process is longer than traditional fresh white tea, but closer to aged white tea cakes. Therefore, you can brew many more infusions relative to fresh white and green teas.

Tasting and Brewing

The fragrance of the dry tea leaves is fresh and the infusion tastes smooth, sweet, soft with woody notes, fruity and floral aspects to the flavour. The aroma and texture of this tea reminds one of an aged white tea. Yue Gung Bai also has this very recognisable pu erh flavour from Yunnan province.

Brew the tea with boiling water for 15-20 seconds and serve. Increase the steeping time by 5 seconds for every next infusion. Typical White Moonlight can be brewed 8 to 10 times.