2016 SPRING OLD ARBOR YUE GUANG BAI TEA CAKE * 200 GRAMS

Tea type
Black Pu-erh White Blend
Ingredients
Black Tea, Pu Erh Tea, White Tea
Flavors
Not available
Sold in
Not available
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Lukas Eberle
Average preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 oz / 125 ml

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  • “On my last session with this cake – it has been an almost daily drinker for me at work lately. Brewing this in my Jian Shui gaiwan into my glass cha hai and porcelain cup. Using filtered Santa...” Read full tasting note
    79

From Yunnan Sourcing

Old arbor Jing Gu area camellia taliensis tea leaves were processed into this lovely lightly-wilted and then air-dried black/white tea and then pressed into these lovely 200 gram tea cakes.

Yue Guang Bai (Moonlight White) is a type of white tea that can also be processed more like a black tea (if allowed to wilt longer). In the case of this Spring 2016 tea cake the processing allowed for more wilting giving the leaves a light brown color, and the tea soup a red color. The taste is sugary and sweet with hints of flowers and lychee fruit. If you smell the bottom of the cup or cha hai you may notice hints of red wine sweet and tannin smell!

Spring 2016 harvested tea

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1 Tasting Note

79
60 tasting notes

On my last session with this cake – it has been an almost daily drinker for me at work lately.

Brewing this in my Jian Shui gaiwan into my glass cha hai and porcelain cup. Using filtered Santa Monica tap water just off the boil throughout. Not weighing the leaf, but I’m guessing I use between 9g and 12g of material. The dried cake has a distinctive camouflage appearance with an abundance of black and white leaves.

No rinse, but I start the initial infusion at 90 seconds as the tea is so dry. At this point the liquid is a royal yellow and has a distinctive aroma of fresh hay with a hint of oats. The flavor is sweet, gentle, and faintly grassy. Earth, toast, and honey emerge in the finish.

Subsequent steeps are around 20 seconds, resulting in a darker, alloy orange liquid, a more vegetal (autumn leaves) aroma, and a slight acidity in the palate entry. The hay remains at the core, but there is a certain low level bitterness that emerges now, presumably as higher oxidized portions of the cake wake from their slumber.

This easily lasts 10 infusions once it gets going – the caffeine is sufficiently pronounced that I usually quit imbibing before the leaf is fully spent.

An interesting, if unremarkable tea – the white/black combo was new to me – happy I bought a cake, but not sure I’ll develop a craving for it in the future now that it is gone…

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 125 ML

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