“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
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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