Imperial Grade Yue Guang Bai White Tea Mini Cake

Tea type
White Tea
Ingredients
Not available
Flavors
Alcohol, Astringent, Blackberry, Coconut, Cookie, Dates, Dry Grass, Floral, Fruity, Hay, Lychee, Malt, Molasses, Orange Blossom, Paper, Peach, Sour, Sweet, Wood
Sold in
Not available
Caffeine
High
Certification
Not available
Edit tea info Last updated by Tom
Average preparation
205 °F / 96 °C 0 min, 30 sec 6 g 3 oz / 100 ml

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  • “Even though none of the flavours of this moonlight white are particularly uncommon, I found the combination fairly unusual. In any case it is very tasty. The overarching theme is provided by the...” Read full tasting note
    84

From Yunnan Sourcing

This is a special tea made from Yunnan Camellia Taliensis varietal tea in Jinggu. The bushes grow naturally and are 40-60 years old. The tea is picked during the late autumn flush, wilted slightly and then dried with warm wind tunneled through the tea until it is dry. The tea shares a somewhat similar look and taste with white tea when it is young but over time will develop into something closer to red tea (hongcha).

The taste is sweet and thick with malty tones and the tea can be brewed 7 or 8 times before losing its flavor.

Production period: Autumn 2017

100 grams per cake (7 cakes per bamboo leaf tong)

About Yunnan Sourcing View company

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1 Tasting Note

84
442 tasting notes

Even though none of the flavours of this moonlight white are particularly uncommon, I found the combination fairly unusual. In any case it is very tasty. The overarching theme is provided by the various shades of sweet, with a fight between floral/hay and malty/fruit notes.

The dry leaves smell of books and haystacks. The aroma becomes quite strange in a preheated gaiwan. I get coconut macaroons and cognac, but I recognize even that is very far from what it actually smells like. Wet leaves don’t have such a distinctive smell, it is mostly floral and woody. As for the liquor itself, the dominant aroma is that of fruit blossoms.

As I mentioned, the taste is sweet, but remains balanced for most of the session. The main notes are malt, dried fruit (dates), sandalwood, molasses and dry grass. There is a light sourness and the late infusions remind me of Himalayan black teas with a decent astringency and a mixture of grassy, floral, fruity (blackberry, lychee) and malty tones. Aftertaste is subtle and the only new flavour is the one of white peach, which is probably a variant of the fruit blossom one.

All in all, I can definitely recommend this tea, especially given the very friendly price. It has a lot of caffeine and a thick, although not too exciting mouthfeel. From the 6g, I got 9 pretty strong 90ml infusions, which is really good too.

Flavors: Alcohol, Astringent, Blackberry, Coconut, Cookie, Dates, Dry Grass, Floral, Fruity, Hay, Lychee, Malt, Molasses, Orange Blossom, Paper, Peach, Sour, Sweet, Wood

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

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