«Yue Guang Bai» («White Moonlight») is made from the very first spring shoots of Yue Guang Bai variety in Jinggu Mountains (Puer County).
100 g teacake of medium density, broken effortlessly with fingers into large, fluffy, silvery buds and light, dark brown leaves with thin cuttings. The aroma is tender, floral-balsamic. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is multifaceted and fresh, berry-floral, with honey, woody, balsamic and spicy notes. The aroma is tender, berry-floral with a honey accent. The taste is refined and full-bodied, sweetish, with delicate minty coolness, citrus sourness and spicy nuances, turning into the lingering finish.
Brew tea with hot water (90-95°C, the lower the temperature, the softer the taste) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Yue Guang Bai» is a gentle and very friendly tea with a multifaceted taste and refreshing, cheering effect.
