2012 Beauty of Moonlight White Yunnan Puer Tea Cake Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Sweet
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by AllanK
Average preparation
205 °F / 96 °C 0 min, 30 sec 4 g 5 oz / 140 ml

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5 Tasting Notes View all

  • “I want to state that this cake contained some very random finds, such as corn kernels and some sort of crumbling red stone. Yet I still kept and tasted the tea. While it has some nice large leaves...” Read full tasting note
    71
  • “As I have read that the best way to brew this kind of tea is boiling water and flash steps that’s what i’ve done. The color is quite dark, like many black teas. It tastes sweet, smooth. I can’t...” Read full tasting note
    85
  • “Last one from Dexter today, though not the last tea i’ve had. Dry this smelled like absolutely nothing to me. wet, there was a horses sort of smell to me. Initial sips of this one had a strange...” Read full tasting note
  • “I had tried this earlier using my prefered moonlight 80C water temp. It was nice a little sweet, a little hay like, maybe some honey. Of the moonlight cakes I bought, this was my...” Read full tasting note

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5 Tasting Notes

71
1379 tasting notes

I want to state that this cake contained some very random finds, such as corn kernels and some sort of crumbling red stone. Yet I still kept and tasted the tea. While it has some nice large leaves and silver tips it’s also very easy to split the cake and it bares a soft wood scent.

In terms of taste it’s subtle but pleasurable enough. Soft, sweet floral highlights mixed with dry, sour wood and a touch of stone fruit.

It quickly runs out of flavour though and is suited to every day drinking. While it may not be special at least it’s drinkable, even if it does come with some surprises.

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85
39 tasting notes

As I have read that the best way to brew this kind of tea is boiling water and flash steps that’s what i’ve done.

The color is quite dark, like many black teas.

It tastes sweet, smooth. I can’t find that famous honey taste but i like this tea more than bai mu dan (and I really like bai mu dan). I only find a really soft astringent aftertaste after 4 steps.

Is a good deal for the price.

Flavors: Sweet

Preparation
Boiling 0 min, 30 sec 4 g 4 OZ / 110 ML

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10106 tasting notes

Last one from Dexter today, though not the last tea i’ve had. Dry this smelled like absolutely nothing to me. wet, there was a horses sort of smell to me. Initial sips of this one had a strange sour taste to them….then it was more like hay…and then there was a slight bitterness to it. Overall, this was a weird sort of taste. Some echos of honey were in there as well… interesting. thanks again dexter!

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1040 tasting notes

I had tried this earlier using my prefered moonlight 80C water temp. It was nice a little sweet, a little hay like, maybe some honey. Of the moonlight cakes I bought, this was my favorite.
conversation was happening today regarding the best way to steep moonlight and OMGsrsly said….. boiling water, flash steeps. Really? OK I never use boiling water and certainly not on a white tea, but I respect her opinion so I tried this tonight using her method. Wow, I was wrong. This method takes this tea to another level. It really brings out the honey notes, there is some subtle fruit notes in the earlier steeps. Later steeps and this is becoming more like a black. The changes in the steeps is more pronounced. I need to revisit some of the other moonlights in my collection.
Tea friends are the best, thank you so much for making me try this. :)

Ubacat

This got me thinking. I remember how much I loved my first moonlight and then some of the others paled in comparison. That’s because I first brewed it with boiling water! Then I was told to use lighter temperatures which I did when trying all the rest.

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1758 tasting notes

This tea is one that I don’t properly know how to describe. It tastes nothing like a raw puerh, and nothing like a ripe puerh. It is not bitter but the main flavor is not one I would describe as sweet or for that matter sour. It is closer to a salty flavor if anything. Is this what they call umami? I don’t know. I stored this tea in my pumidor with my sheng as Dragon Tea House calls it raw puerh. It does not seem to have taken on the flavor of the sheng in my pumidor. I don’t love or hate this tea but I don’t think I would buy it again if I ever ran out.

I steeped this six times in a 170ml teapot with 11g leaf and 200 degree water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, and 20 sec. I should also mention that this tea developed the color of a black tea if anything by the second infusion. I think you would get at least ten or twelve infusions out of this tea but I didn’t like it enough to continue after six infusions.

Preparation
200 °F / 93 °C 0 min, 15 sec 11 tsp 6 OZ / 170 ML
Ubacat

This is one of those mystery moonlight teas again. I’ve been trying to adjust my steep time with these teas to see what works best. The puerh steeping method doesn’t seem to bring out the best in them.

AllanK

This one might be better brewed western style.

Ubacat

I just brewed a moonlight today (see my recent review). It was better on the steep that brewed longer. I definitely thing western brew might be the way to go with this type of tea.

Dexter

The one that I really liked was also in cake form I did about 5g 150ml 90C for about 30 sec to start and added time from there. There might be a learning curve here. I ordered a cake of this so will have lots to play with. I agree that Western might be the way to go….

OMGsrsly

I do 5g in ~70-100ml, shorter steeps. We’re all different. :)

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