I really like this tea. It’s reminiscent of a silver needle white tea (tastes soft and fuzzy), but it’s rich like a black tea.
I brewed 4 grams in my 4 oz. gaiwan, starting at about 8 seconds for the first steeping.
Tea Type: Raw Puerh
Brand: SOYI Tea Company
Origin: Yunnan, China
From: Jing Mai Old Tea Tree Pure Material
Produced from leaves of a Yunnan large leaf varietal which have been withered in darkness (or circulating warm air) and pressed into a cake. After just a year of storage, it has progressed to a smooth, fruity, somewhat malty liquor of golden hue which is good for 6-8 steepings.
The Chinese name for Moon Light White is Yue Guang Bai. Sometimes sold as a white tea or green/white blend; but this cake was sold as a sheng puerh. The Chinese sometimes describe it as an unfermented red (black) tea. Strange, huh?!!
Produced from leaves of a Yunnan large leaf varietal which have been withered in darkness (or circulating warm air) and pressed into a cake. After just a year of storage, it has progressed to a smooth, fruity, somewhat malty liquor of golden hue which is good for 6-8 steepings. This is a “puerh” which is good when young!
Understandably, this type of tea (yue guang bai) produces surprising results and reviews because it doesn’t easily fit into any existing tea category.
“It is not a white tea (白茶), though it is commonly marketed as such. It is a part of the black tea category – Hei cha (黑茶类) and it is a Sheng Cha (生茶) in that category.” — from a review by “Legend”
Company description not available.
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