The Moonlight white tea cake is made from tea leaves harvested in the mountainous area around the city of Menghai, south of Yunnan. Traditionally, due to the delicacy of its flavor, this tea is considered a "tea for women." It has a fragrant and sugary taste reminiscent of honey and a golden color in the cup: a gentle tea for romantic souls. Tasting - Visual and olfactory This Moonlight white tea cake has pressed leaves of various shades, from deep brown to light and dark green, and is rich in silver buds, covered by a soft white fluff. The wet leaves have floral and sweet notes of honey, with a very light herbal nuance. 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: we find notes of acacia honey and wildflowers. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The honey note remains present and a slight scent of hay is also detected. With the third infusion, fruity notes of apricot appear, while the honey notes evolve into nuances of beeswax and vanilla. TO THE WESTERNER The first sip of Moonlight white tea is marked by incredible sweetness, with notes of acacia honey and linden honey. Next, more floral notes reminiscent of wildflowers emerge, 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 persistence of honey. 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 with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best capture all the flavor nuances of the tea. Heat the water to a temperature of 85°C: proceed with a brief rinse of the leaves and then to a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to utilize 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 straining the tea as soon as the infusion time is completed. The infusion times we suggest can be slightly modified to one’s preference to achieve 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, due to the delicacy of its flavor, this tea is considered a "tea for women." It has a fragrant and sugary taste reminiscent of honey and a golden color in the cup: a gentle tea for romantic souls. Tasting - Visual and olfactory This Moonlight white tea cake has pressed leaves of various shades, from deep brown to light and dark green, and is rich in silver buds, covered by a soft white fluff. The wet leaves have floral and sweet notes of honey, with a very light herbal nuance. 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: we find notes of acacia honey and wildflowers. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The honey note remains present and a slight scent of hay is also detected. With the third infusion, fruity notes of apricot appear, while the honey notes evolve into nuances of beeswax and vanilla. TO THE WESTERNER The first sip of Moonlight white tea is marked by incredible sweetness, with notes of acacia honey and linden honey. Next, more floral notes reminiscent of wildflowers emerge, 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 persistence of honey. 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 with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best capture all the flavor nuances of the tea. Heat the water to a temperature of 85°C: proceed with a brief rinse of the leaves and then to a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to utilize 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 straining the tea as soon as the infusion time is completed. The infusion times we suggest can be slightly modified to one’s preference to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
