Moonlight White is a rare, high-quality Chinese tea from Yunnan province, also known as Yue Guang Bai in Chinese. Its name comes from its unique processing, which involves withering leaves indoors and sometimes picking them at night, resulting in leaves with both black (withered) and white (downy bud) sides that resemble a moonlit sky. The tea is prized for its delicate, sweet, and complex flavor profile, which can evolve with aging

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Moonlight White (月光白 / Yuè Guāng Bái)

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Here’s a detailed profile of the tea known as Moonlight White, a distinctive Chinese tea with a fascinating story and flavour profile.

🧬 Origin & Naming

  • Moonlight White (Chinese: 月光白, Yuè Guāng Bái) is produced in the Yunnan Province of China, especially in regions like Jinggu and Dehong. (Tea for Me Please)

  • The name “Moonlight White” derives partly from the visual contrast of silver-downy tea buds against darker leaves (resembling moonlight) and partly from the traditional claim (or legend) that the leaves were withered by moonlight (or indoors in low light) rather than direct sunlight. (teasenz.com)

  • The tea uses large-leaf cultivars (often Da Ye Assamica or Camellia taliensis) grown on older tea trees, giving it a robust and unique profile compared to many other “white teas”. (meileaf.com)

🏭 Processing & Classification

  • Although it’s often labelled a “white tea”, Moonlight White straddles the boundaries between white tea and raw pu’er-style teas (sheng pu’er). The processing involves withering (often indoors or in shade), minimal or no fixation/firing, and sometimes aging or pressing into cakes. (teasenz.com)

  • Key steps: Early spring harvest of 1 bud + 1/2 leaves (or 1 + 2), indoor low-light or night withering, then drying. Some versions are pressed like pu’er cakes for aging. (Tea for Me Please)

👅 Taste & Aroma Profile

  • The liquor colour tends toward rose-gold or golden compared to paler white teas. (In Pursuit of Tea)

  • Flavour notes commonly include: white flowers, fresh berries, hay/sweet grass, malty undertones; some batches show deeper earthy or woody character (especially older trees or aged teas). (Tea for Me Please)

  • Mouth-feel: noticeably thicker or “fuzzy” compared to lighter white teas, with a lingering sweet aftertaste (known as hui gan). (Tea for Me Please)

🎯 Brewing & Experience

  • Western style: For example, use ~3 g leaf per ~250 ml water, steep ~3–5 minutes at ~92 °C (or just below boiling). Some sources allow full boiling for short steep times. (Tea for Me Please)

  • Gong-fu style: Use more leaf (6–8 g), smaller vessel, multiple short infusions; repeatable 6-8 times depending on leaf and batch. (Yunnan Sourcing USA)

  • Storage: Some Moonlight White teas are pressed and can age; over years their flavour evolves, often gaining depth and complexity. (teasenz.com)

📌 What to Look For / Buyer’s Notes

  • Origin: Ensure it’s from Yunnan (Jinggu or Dehong) if you’re seeking authentic flavour.

  • Harvest date & tree age: Older trees and early-spring harvests often yield richer profile.

  • Processing style: Check whether it’s loose leaf or pressed cake; cake version may include more “pu’er-style” characteristics.

  • Price vs value: Because it uses large-leaf older trees and special processing, it may cost more than standard white teas, but you do get a different flavour experience.

  • Storage & aging: If you buy a pressed cake version and want to age it, store in stable low-humidity, low-odour environment.

✅ Summary

Moonlight White is a standout Chinese tea combining characteristics of white teas and pu’er teas. It offers a richer, deeper experience than many white teas — good for tea aficionados who want something unusual and layered. Whether as a gentle sipping tea or one you explore over multiple infusions, it’s definitely worth trying.

If you like, I can pull up a list of recommended Moonlight White tea producers (with current batches and pricing) and compare some tasting notes side-by-side. Would that interest you?



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