Harvest time: April, 2026

Origin: Wa Shan, Simao, Yunnan, China

Garden height: 1650 m

Cultivar: Seed Growing Mixed Cultivar (Qun Ti Zhong)

Picking Method: Manual

Moonlight White (Yue Guang Bai) is a white tea produced in Yunnan, and it got its name because of its leaves that have the upper part of the dark color, while the lower part of the leaf is very white. In appearance, it resembles a tea leaf on a tree under the moonlight, which makes the upper leaf look white, while the lower part is in the dark.

It grows in an organic garden in Wa Shan (Simao in southern Yunnan). The tea trees planted in this tea garden in the sixties of the last century are a mixed tea variety grown from seeds (Qun Ti Zhong).

The tea is very aromatic, with a mild sweet taste and a rich aftertaste. In spring, the weather in southern Yunnan is dry and sunny, which is ideal for processing white tea. This results in the high quality of these leaves, which are hand-picked in this organic garden and finely processed with special care.

Moonlight white is very rich in antioxidants. In Chinese medicine, it is used to lower fever, against inflammation, against aging, protect the liver, improve vision, digestion and generally improve the health of the whole body.

The tea garden is organic and was built in the 1960s, planted with a mixed variety that grows seeds (Qun Ti Zhong)

Spring in southern Yunnan is very sunny and dry. The tea is hand-picked by local Wa Race farmers.

In the center of the organic tea garden is a simple wooden holiday house.

These are fresh tea leaves for processing. The tea is placed on a bamboo plate to wither.

The tea withers until it finally dries. With the dry air in Yunann, the processing of white tea takes place completely naturally.

White tea is a mildly fermented tea. In the initial stage of wilting, the change in the tea leaves is only a loss of water and there is no reaction of the ingredients. However, later, as the wilting goes on, fermentation will occur, since the cell membrane loses its function when most of the water is gone. Without cell membrane protection, the ingredients in the cells will leak out and result in oxidation. At the final stage, when there is little water left and the tea finally dries, the reaction will stop. The fermentation of white tea is much lower than that of black tea.

Preparation – kettle

• 3-4 g of tea
• 200 ml of water
• temp. 80°C
• pour-over 4: 2 min, 2.5 min, 3 min 3.5 min

Preparation – gaiwan

• 5 g tea
• 110 ml of water
• Temp. 90°C
• Overflow 5: 20s, 30s, 40s, 60s, 80s

Cold brew

• Quantity: 7 g of tea per 1000 ml of water
• Preparation: Put the tea leaves in water at room temperature, let stand for 15 minutes and then refrigerate for 7 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.