Yue Guang Bai (月光白) “White moonlight” or Yue Guang Mei Ren (月光美人) “Beauty in the moonlight”, is a tea that is surrounded by myths. For example, some refer to this tea as “White Puerh” which is interesting, since using this same logic we can call Diang Hongs “Red Puerhs”. According to another myth this tea is harvested only during the night in the moonlight and it needs to be prepared before sunrise, otherwise the tea won’t turn out right. The tea got its beautiful name thanks to this myth and it is also considered that this unusual production method is responsible for the tea’s special taste. In reality the manufacturing process of Yue Guang Bai is actually pretty simple.

The base of this tea is made out of the following cultivars: Jinggu Da Bai Cha (景谷大白茶) from Jinggu; Wen He Da Bai (文和大白) from Zhenyuan; Pu Jing Yi Hao(普景一号) from Jing Dong. Once harvested raw material is withered and dried for 2-3 days in an indoor area that does not let in sunlight and has a temperature of approximately 30℃ and a humidity level of 50-53%. And that is it! That is how moonlight is made! Like many White teas, Yue Guang Bai becomes better with age.

Yue Guang Bai is best brewed in porcelain or glass teaware; but try ceramic teaware to discover a new dimension to this tea. Recommended brewing temperature is 80-95°С (176-203F). Tea-to-water ratio is 5 g. (0,18 oz) per 100 ml. (3.5 oz) of water. Recommended brewing method is Pin Cha. Best served in the morning or afternoon. The tea may be steeped up to 10 times.