White Moon Pu'erh (Sheng)
Whitemoon is a fantastically rich Sheng Pu’er. The tea gets its wonderfully complex flavours and textures from its unique processing. First the tea goes through the regular processing: plucking, withering, heating, rolling, (both heating and rolling are performed twice) drying and sorting. With most other teas the processing would be complete at this point, but there is one more step that makes Pu’ers special. The leaves are compressed tightly into a cake. These cakes are then set aside and aged allow for a slow fermentation to take place. This is what gives Sheng Pu’ers their characteristic flavours. This tea has been aged since 2007 giving it a lovely sweet flavour, almost sourdough like with a sweet honey-like malty finish.
Region: Jinggu, Yunnan Province,China.
Appearance: The dry leaves are an exuberant mix of colours and textures. There are soft white buds with many visible Tricomes. There are also light greens and browns laced through the mixture. The teas aroma is light and sweet, almost sourdough like, reminiscent of a white tea.
Taste: Whitemoon has a medium-heavy body that immediately coats the tongue. The taste is sweet with hints of apricot and fresh baked bread. Whitemoon tops everything off with a refreshing and very smooth honey like finish.
Teaware: Glass or ceramic Gai Wan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes.