🍵 Tasting Notes
Nectar Sweetness: ●●●●●
Wild Orchid Aroma: ●●●●○
Body & Silkiness: ●●●●●
Aged Smoothness: ●●●●○
🫖 Teapot / Mug Style
Tea Amount: 1 Whole Ball /500ml
Water temperature: 90°C (194°F)
First Infusion: 3 – 5 minutes
🍵 Gongfu Style
Tea Amount: 1 Whole Ball /150ml
Water Temperature: 90°C (194°F)
First Infusion: 5 – 8 seconds
Moonlight White gets its enchanting name from its unique processing method and striking appearance. Unlike standard white teas that are sun-dried, these leaves are withered indoors at night under ambient conditions, traditional to Yunnan lore. This slow, shade-withering process creates a stunning visual contrast: the upper surface of the leaves turns dark black like the night sky, while the undersides remain covered in dense, silvery-white down—resembling crescent moons.
In China, premium white tea is often described with the proverb: “First year tea, three years medicine, seven years treasure.” Having been carefully cellared and aged since 2020, this Moonlight White has transitioned past its initial grassiness. The natural slow fermentation has transformed its flavor profile, deepening the liquor from a pale yellow to a rich amber gold, rounding out any sharp edges, and introducing a deep, comforting sweet-timber complexity and unparalleled smoothness.
Our tea is single-origin sourced from the misty high-altitude mountains of Jinggu, home to the famous Jinggu Da Bai Hao large-bud tea trees. These ancient trees boast deep root systems that have absorbed rich minerals from the wild forest soil for centuries. This gives the tea a remarkably thick, full-bodied mouthfeel (Cha Qi) and a profound, natural sweetness that lingers in the throat long after drinking. It is incredibly resilient, yielding over 6 to 8 rewarding steepings.
Aged Moonlight White is exceptionally forgiving and will not turn bitter even if over-steeped. For the ideal Western brew, use 3 grams of leaves per 8 oz (240ml) of filtered water at 85°C–90°C (185°F–194°F) and steep for 4 to 5 minutes. To experience its evolving layers, we highly recommend Gongfu style: use boiling water for quick 5-second steepings in a Gaiwan. The initial cups will release a sweet, airy floral orchid aroma, while later steepings will yield a deep, rich wild honey nectar profile.
