Moonlight White
Hand-picked in March on Awa Shan in Yunnan at 1600 m, Moonlite White is clean, sweet, and easy to love. Buds and young leaves from seed-grown bushes are withered and gently dried to protect their natural honeyed softness and cool, floral finish. If you want a dependable daily Yunnan white tea with real mountain character — not perfume, not gimmicks — this is it. Early spring picking, cooperative craft, and low-input field care come together for a silky, steady cup that feels bright yet composed.
Origin
Awa Shan means the Wa Mountains, a highland belt along the Yunnan–Myanmar border. Cooler nights and bright days slow leaf growth here, concentrating sugars and aroma precursors for fuller body and clearer flavors. At 1600 m the wider day–night swing boosts nectar-like sweetness without heaviness. Gardens span about 15 ha and are co-owned by village farmers who pick by hand and maintain low-input, organic field care. You taste the place as pale gold liquor with pear-like fruit, light wildflower honey, and a calm, alpine lift that lingers without turning grassy.
People
The Wa are an indigenous community with a long history of tea farming across the Lincang–Pu’er borderlands. Villages manage small plots together, sharing seasonal labor and processing space. That shared model matters because consistent plucking and careful handling reduce leaf breakage, keeping oxidation even — a key to Moonlight White’s clean profile. Co-ownership also supports steady field care and makes traceability straightforward. For drinkers, it means a reliable style year to year, with leaf handled gently from the first light pick to the final low-heat finish.
Craft
This is classic Moonlight White — Yue Guang Bai — made from downy buds with one to two tender leaves, picked by hand when spring sap is high. Leaves are shade-withered on racks, then finished with low heat so the silver down stays intact. The approach favours light, even oxidation for a pale, fruit-tinged liquor rather than weight. Seed-grown Yunnan Qun Ti Zhong, a diverse local tea cultivar, adds quiet nuance and resilience. Gentle handling avoids coarse tannin, while tidy, low-intervention processing keeps the cup sweet, clear, and softly textured.
Character
Expect a soft, silky texture up front, then a lift of white flowers and ripe pear. Notes of acacia honey, pear skin, and a faint alpine herb thread through the cup. The finish is clear with a returning sweetness — a hallmark of high-elevation Yunnan white tea from seed-grown bushes. Early spring matters: cooler nights favor amino acids, which translate to body and natural sweetness; fine spring hair adds a subtle creaminess. Later lots can taste brighter but leaner. This March harvest brings balance, depth, and day-to-day ease.
Brewing
For gongfu-style clarity, use 5 g per 100 ml at 90 °C. Steep 30 seconds for the first infusion, then add 10 seconds to each round to build texture while keeping aroma high. Prefer a softer touch? Drop to 85 °C with the same ratio and timing. For a simple western-style cup, use 3 g per 250 ml at 90 °C for 3 minutes; expect pale gold liquor, pear and honey accents, and a clean, floral finish. Adjust time in small steps to steer strength without losing freshness.
FAQ
Is Moonlite White the same as Yue Guang Bai?
Yes. Moonlite White is the Yue Guang Bai style — a lightly oxidized Yunnan white tea made from spring buds and young leaves.
Is this tea organic?
Field care follows organic practices by smallholder co-ops, but it is not third-party certified. Expect low-input farming and hand picking.
How does it compare to Fuding white tea?
Awa Shan lots lean silkier and more honeyed, with pear and alpine herb. Fuding tends to show brighter florals and hay-like sweetness.
What cultivar is used?
Yunnan Qun Ti Zhong, a local seed-propagated tea cultivar valued for resilience and layered aroma rather than a single fixed profile.
Is it caffeinated?
Yes, naturally. Expect a gentle lift typical of spring white teas, balanced by smooth texture and sweet finish.