Moonlight White Tea 月光白

月光白 (Yuè Guāng Bái) – Moonlight White Tea

月光白 (Yuè Guāng Bái), or "Moonlight White," is a unique white tea (白茶, bái chá) that originates from Yunnan Province, China. It is known for its striking appearance, mellow sweetness, and complex flavor profile. Unlike traditional white teas like Baihao Yinzhen (Silver Needle) or Bai Mudan (White Peony), Moonlight White is often considered a bridge between white tea and pu-erh tea due to its distinct processing and aging potential.

1. Characteristics of 月光白

➤ Origin & Growing Region

• Grown primarily in Yunnan Province, the birthplace of pu-erh tea.
• Typically made from the large-leaf Assamica variety (Camellia sinensis var. assamica), which is also used for pu-erh tea.
• Harvested from ancient tea trees, often 100+ years old.

➤ Appearance

• The leaves have a dual-tone color:
  • The top side of the leaves is dark purple-black.
  • The underside is silvery-white and covered in fine downy hairs (trichomes).
• This contrast gives it the “moonlight” name, as the leaves look like moonlit shadows.

➤ Processing Method

• Unlike traditional white tea, which is sun-dried, Moonlight White is withered under moonlight or in shaded conditions, preventing direct sunlight exposure.
• It undergoes very light oxidation, making it more complex than standard white tea.
• Some versions are aged, leading to a deeper, more honeyed character.

➤ Flavor Profile

• Smooth & Mellow: Less astringency than typical white teas.
• Naturally Sweet: Notes of honey, dried fruit (longan, dates), and floral undertones.
• Earthy Complexity: Can develop malty, woody, or even pu-erh-like notes over time.
• Thick & Creamy Mouthfeel: Especially in aged versions.

2. Brewing Instructions for 月光白

Moonlight White is flexible in brewing—it can be steeped lightly like white tea or brewed stronger like pu-erh.

➤ Western-Style Brewing

This method is ideal for a gentle, long infusion, bringing out the tea’s sweetness.

What You’ll Need:

• Tea Amount: 3-5g per 250ml (8oz) of water
• Water Temperature: 85-90°C (185-195°F)
• Steeping Time: 3-5 minutes
• Number of Infusions: 2-3

Steps:

1. Rinse (optional): Briefly rinse the leaves with hot water to awaken the flavors.
2. First Steep: Pour hot water over the leaves and steep for 3-5 minutes.
3. Subsequent Steeps: Increase time slightly (5-7 min) to extract more depth.