Moonlight white tea cake is made from tea leaves harvested in the mountainous area around the city of Menghai in southern Yunnan. Traditionally, given the delicacy of its flavor, this tea is considered a "tea for women." It has a fragrant, sugary taste reminiscent of honey and a golden color in the cup-a gentle tea for romantic souls.
TASTING - Sight and Smell
This Moonlight white tea cake has pressed leaves of various shades, from deep brown to both light and dark green, and is very rich in silvery buds, covered with fluffy white down. The moist leaves have floral and sweet honey notes, with a very slight herbaceous hint. The liquor in the cup is golden, bright and shining: the light body, free of astringency, glides over the palate like silk, leaving a pleasant sugary sensation at the back of the throat.
Tasting Notes
GONG FU CHA
The first infusion of Moonlight white tea is delicate and has sweet, floral scents: we find notes of acacia honey and wild flowers. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The honey note remains present and there is also a slight hint of hay. With the third infusion, fruity notes of apricot appear, while the honey notes evolve into hints of beeswax and vanilla.
TO THE WEST
The first sip of Moonlight white tea is denoted by an incredible sweetness, with notes of acacia honey and linden honey. This is followed by more floral notes reminiscent of wildflowers and finally fruity notes of apricot compote and ripe yellow fruit. There is a light, barely perceptible note of hay but the finish returns sweet and sugary, with a long honey persistence.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing Moonlight White Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made that are useful for best capturing all the flavor nuances of the tea.
Heat the water to a temperature of 85°C: proceed to briefly rinse the leaves and then to an initial 30-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50...).
This tea has a longevity of about 8 infusions.
For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 85°C for an infusion time of 3-4 minutes.
For a better tasting experience we suggest that you strain the tea as soon as the infusion time is over. Our suggested infusion timings can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
