The champagne of white teas. Fragrance of ripe apricots and wildflower honey. Notes of milk chocolate, manuka honey and wildflowers.
Jinggu Big White varietal of pu'erh trees were first widely planted between 1985 and 1993. The varietal was prized for the beautiful look of its leaves and for having high yield. Back then, most tea farmers processed the leaves into pu'erh and sold them as mao cha to the bigger pu'erh factories; or they made them into green tea with its silvery needles, and sold them to Guangxi where they would be made into jasmine tea; or the leaves would be made into golden tips black tea.
Mr. Tang is the pioneer for combining the craftsmanship of white tea making from Fujian with the leaves of these Jinggu Big White varietal of pu'erh trees. This is the result of years of experimentation with the specifics of processing.
The trees for this tea were planted by Mr. Tang himself 17 years ago. His farming methods are organic and biodynamic, using manure from sheep that he raises himself on the farm.
White Moonlight is harvested in the early fall season, and only one bud and one leave are picked from the trees. The freshly harvested leaves are immediately placed indoors inside a wooden hut to start the process of withering. The withering process must be carefully looked after - the leaves are to be turned numerous times a day depending on the amount of sunlight, rain, and humidity in the air. Usually, the withering process lasts between 7 to 10 days.
An insanely delicious tea with characteristics of white and fine Darjeeling. Enveloping fragrance of ripe apricots, grapes and wildflower honey. It’s shimmering gold-coloured infusion yields notes of milk chocolate, manuka honey and wild flowers. Long and lengthy aftertaste of ripe orchard fruits.
This tea makes a stunning cold/iced tea!
|Steep time||10 - 90 sec|
|No. of infusions||10|
Cold Brew Guide
|Temperature||Room temperature filtered water
|Steep||Brew at temperature overnight, then chill in the fridge
|No. of infusions||1