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"Light and aromatic, I'd drink it all day if I could."
We first carried Moonlight White Tea, or "Yue guang bai" after our our first trip to Yunnan in 2015 for our Kickstarter called "The Quest for the World's Best Teas". We had a blast and lugged this tea all the way from remote Jingmai Mountain back to Taiwan in a tea chest. I needed a chiropractor after that one!
Since then, we've carried several crops of this delightful tea. It's very delicate because it's minimally processed - a slight withering and then simply drying over night in the light of the moon*. When it's fresh, it's very subtle but over time it takes on a thicker syrupy sweetness that is not to be missed. Stock up on this tea! Drink some now and compare it every six months or so. It's a lot of fun and one reason people become die-hard tea drinkers. If you'd like to go strait to the syrup, grab some of our aged white tea and you'll see what I'm talking about.
Grown organically without chemical pesticides but not certification.
This is great tea for brewing "Grandpa style". I recommend lower temps, or you can put about 2 tbs of leaf in 8 oz water at 180° for around 3 min. Enjoy!
I've been hoarding this offering from Jingmai Mountain since the Spring of 2020 because I wanted to see what some age would do to it. It has 6 1/2 years of age on it at this point. It could age indefinitely and would only get richer but I'll offer it to you now if you're interested. It's ready for some higher temps, 200deg F or so. It's still nice and fragrant with some developing bottom notes. I expect the bottom notes to gain more richness as it ages more. It's worth a dive now if you like or just keep it for later. Despite it looking like something you raked out of your back yard last fall it's really good. Cheers.
*Our farmer added a "shaking" step to this particular batch to aid in quicker oxidization
