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The cake of Moonlight White Tea is made from tea leaves harvested in the mountainous area around the city of Menghai, in southern Yunnan. Characterized by a fragrant, sugary taste reminiscent of honey and an intense golden color in the cup, this tea has a delicate and harmonious profile. This tea is traditionally associated in China with a delicate profile and is sometimes colloquially referred to as a “women’s tea”, precisely because of its soft and fragrant aromatic characteristics. Tasting - Appearance and aroma This Moonlight White Tea cake has pressed leaves in various shades, from deep brown to light and dark green, and is particularly rich in silvery buds covered with soft white down. The wet leaves have floral and sweet notes of honey, accompanied by a very slight herbal aroma. The liquor in the cup is golden, bright and luminous; the light body, free from astringency, glides across the palate with a silky texture, leaving a pleasant sugary note 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 aromas: notes of acacia honey and wildflowers emerge. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The honey note remains, accompanied by a slight aroma of hay. With the third infusion, fruity notes of apricot appear, while the honey notes evolve into aromas 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. More floral notes then emerge, reminiscent of wildflowers, followed finally by fruity notes of apricot compote and ripe yellow fruit. There is a light, barely perceptible note of hay, but the finish becomes sweet and sugary again, with a long-lasting honey aftertaste. 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 holding approximately 150 ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to best appreciate all the nuances of the tea’s flavor. Heat the water to 85°C: briefly rinse the leaves and then make a first infusion of 30 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50…). This tea can withstand approximately 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 the best tasting experience, we suggest filtering the tea as soon as the infusion time has elapsed. The infusion times we suggest may be slightly adjusted according to personal preference to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.
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