White Moonlight

In this tea we see pioneering craftsmanship from Mr. Tang, who has applied the Fujian method for white tea to the leaves of Jinggu Big White pu'erh trees, that he planted himself. This method took years of experimentation, an intimate understanding of the climate in Jinggu, and has produced something truly delicious — hot or cold.

One bud and one leaf are picked from the pu'erh trees in early fall. Then they are carefully withered indoors, being turned numerous times a day depending on the amount of sunlight, rain, and humidity in the air. Usually this process lasts between 7 to 10 days. Afterwards, the tea is slowly dried in the sun.

This white tea is so aromatic it reminds us of a light Darjeeling, with an enveloping fragrance of ripe apricots, grapes and wildflowers. It brews a gold-coloured liquor with rich undertones of milk chocolate and manuka honey, and a long-lingering taste of ripe orchard fruits.