- Tea Knowledge
One could be forgiven for mistaking these long, white-downed leaves for a giant kind of Bai Hao Yin Zhen, their appearance both elegant and beautiful. They produce, however, a somewhat more down-to-earth flavor, upping the usual white tea hay to a distinct woodiness and almost rough mouthfeel. The nearly colorless infusion then turns sweet, with the starchy softness of marshmallow complemented by lemon peel acidity and an underlying salinity, a profile as chimerical as it is deeply satisfying. The secret may lie in the use of a local Yunnanese cultivar, in addition to drying by hot air. We humbly suggest it for your next white tea pick—after all, why let Fuding have all the fun?
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
Watch our video on the Nannuoshan YouTube Channel to learn more about the taste of Yue Guang Bai, how it compares with white tea from Fuding, and if it's really dried in the moonlight.