China Yunnan Jingmai 'Moonlight' White Tea

Tea type
White Tea
Ingredients
White Tea
Flavors
Floral, Hay, Honey, Sweet, Thick, Drying, Wood, Fruity, Almond, Apricot, Butter, Camphor, Cedar, Cinnamon, Clove, Cream, Cucumber, Dates, Eucalyptus, Grass, Malt, Mineral, Nectar, Oats, Pastries, Pine, Raisins, Toast, Vanilla, Wheat
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 5 oz / 134 ml

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4 Tasting Notes View all

  • “Sipdown – backlog Depending on the ball brewed, this tea gave a range of flavors – some good and bad. I had a little bit of a hard time with the tea, but it ended on a good note when I landed on...” Read full tasting note
    80
  • “A decent tea thats a nice smooth combo of fruity and floral. Nothing really changed throughout the steeps then the usual astringency after a while.” Read full tasting note
    75
  • “Here’s yet another sample sipdown. I way overloaded on caffeine the last couple of days, but could not go without my daily sipping session, so I did something I don’t do often-I broke out a white...” Read full tasting note
    91

From What-Cha

A wonderfully sweet and full white tea pressed into a 6g Dragon Ball. It has a honey sweetness which develops with each steep and a smooth astringency free taste.

Tasting Notes:
- Fuller more pronounced taste than typical white teas
- Smooth sweetness with little to no astringency

Harvest: Autumn 2016

Origin: Jingmai, Yunnan, China
Organic: No
Tea Garden: Natural

Variety: Zhong Xiao Ye Zhong (Small/Medium leaf)
Tree Age: 40 years old

Sourced: Direct from the producer

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use between half to one Dragon Ball per cup/small teapot
- Brew for 2-4 minutes

Packaging: Each Dragon Ball wrapped in paper

About What-Cha View company

Company description not available.

4 Tasting Notes

80
495 tasting notes

Sipdown – backlog

Depending on the ball brewed, this tea gave a range of flavors – some good and bad. I had a little bit of a hard time with the tea, but it ended on a good note when I landed on the correct brewing parameters. I did like the easy serving size ;)

At 212F, for 3 min: honey, sweet. It wanted to go for more steeps than I wanted to.
At 212F, using gaiwan: hay sweet, thick, floral aftertaste, woody & drier with longer steeps. I still had some dry leaf after 6 steeps. I needed to break the ball up more or give it a longer rest. This ball had a lot to give.

Flavors: Drying, Floral, Hay, Honey, Sweet, Thick, Wood

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75
48 tasting notes

A decent tea thats a nice smooth combo of fruity and floral. Nothing really changed throughout the steeps then the usual astringency after a while.

Flavors: Floral, Fruity, Honey

Preparation
185 °F / 85 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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91
868 tasting notes

Here’s yet another sample sipdown. I way overloaded on caffeine the last couple of days, but could not go without my daily sipping session, so I did something I don’t do often-I broke out a white tea. It totally hit the spot too.

I brewed this tea gongfu. After a 10 second rinse, I steeped the entire 6 gram dragon ball in 4 ounces of 194 F water for 10 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions was as follows: 12 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dragon ball emitted aromas of hay, honey, eucalyptus, and apricot. After the rinse, I began to pick up on grass, nectar, wood, toast, and camphor. The first infusion introduced hints of butter, pine, cucumber, and malt. In the mouth, I mostly picked up on notes of butter, malt, cucumber, damp grass, hay, pine, eucalyptus, wood, and honey underscored by touches of apricot, camphor, and nectar. Subsequent infusions saw the camphor, apricot, and nectar intensify in the mouth. I also began to detect impressions of almond, wheat toast, puff pastry, cedar, dates, oats, cream, minerals, golden raisin, cinnamon, vanilla, and clove. The later infusions were smooth, displaying pronounced buttery, creamy qualities with hints of minerals, hay, pine, eucalyptus, spices, toast, and apricot in places.

I normally don’t go for white teas, but I have had a soft spot for Yue Guang Bai for a little over a year now. This one was excellent. It was deep, complex, mellow, long-lasting, and well-balanced.

Flavors: Almond, Apricot, Butter, Camphor, Cedar, Cinnamon, Clove, Cream, Cucumber, Dates, Eucalyptus, Grass, Hay, Honey, Malt, Mineral, Nectar, Oats, Pastries, Pine, Raisins, Toast, Vanilla, Wheat, Wood

Preparation
6 g 4 OZ / 118 ML

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