The Moonlight white tea cake is made from tea leaves harvested in the mountainous area around the city of Menghai, south of 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 in various shades, from deep brown to both light and dark green, and is rich in silvery buds covered with soft white fuzz. The moist leaves have floral and sweet honey notes, with a very light herbaceous hint. The liquor in the cup is golden, bright and luminous: 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 and floral hints: notes of acacia honey and wildflowers are found. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The honey note remains present and a light hay-like hint is also perceived. With the third infusion, fruity notes of apricot appear, while the honey notes evolve into hints of beeswax and vanilla. WESTERN STYLE The first sip of Moonlight white tea is marked by 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 preserve and ripe yellow fruit. There is a light, barely perceptible hay note, but the finish returns sweet and sugary, with a long honey persistence. Place of origin Menghai, Yunnan, China Preparation We strongly recommend infusing Moonlight white tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best appreciating all the tea's flavor nuances. Heat the water to 85°C: do a brief rinse of the leaves and then a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue using 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 Western-style preparation, 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 filtering the tea as soon as the infusion time is over. The infusion times we suggest can be slightly adjusted as desired to obtain a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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The Moonlight white tea cake is made from tea leaves harvested in the mountainous area around the city of Menghai, south of 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 in various shades, from deep brown to both light and dark green, and is rich in silvery buds covered with soft white fuzz. The moist leaves have floral and sweet honey notes, with a very light herbaceous hint. The liquor in the cup is golden, bright and luminous: 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 and floral hints: notes of acacia honey and wildflowers are found. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The honey note remains present and a light hay-like hint is also perceived. With the third infusion, fruity notes of apricot appear, while the honey notes evolve into hints of beeswax and vanilla. WESTERN STYLE The first sip of Moonlight white tea is marked by 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 preserve and ripe yellow fruit. There is a light, barely perceptible hay note, but the finish returns sweet and sugary, with a long honey persistence. Place of origin Menghai, Yunnan, China Preparation We strongly recommend infusing Moonlight white tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best appreciating all the tea's flavor nuances. Heat the water to 85°C: do a brief rinse of the leaves and then a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue using 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 Western-style preparation, 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 filtering the tea as soon as the infusion time is over. The infusion times we suggest can be slightly adjusted as desired to obtain a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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