Moonlight White Tea Cake 357gr

Moonlight white tea cake is made from tea leaves harvested in the mountainous area around Menghai City, south of Yunnan. Traditionally, given the delicacy of its flavor, this tea is considered a “tea for women”. It has a fragrant and sugary taste reminiscent of honey and a golden color in the cup: a gentle tea for romantic souls.

Tasting – Sight and smell

This Moonlight white tea cake has pressed leaves of various shades, from intense brown to
both light and dark green, and is rich in silver buds, covered with a soft white hair. The moist leaves have floral and sweet notes of honey, with a very slight herbaceous scent. The liquor in the cup is golden, bright and bright: the light body, free of astringency, slides down the throat like silk, leaving a pleasant sugary sensation at the bottom of the throat.

Tasting Notes

GONG FU CHA

The first infusion of Moonlight white tea is delicate and has sweet and floral scents: we find notes of acacia honey and wild flowers. With the second infusion, the floral notes become more intense, reminiscent of chamomile. The note of honey remains present and there is also a slight hint of hay. With the third infusion appear fruity notes of apricot, while the notes of honey evolve into hints of beeswax and vanilla.

WESTERN

The first sip of Moonlight white tea is denoted by an incredible sweetness, with notes of acacia honey and linden honey. Then more floral notes follow, reminiscent of wild flowers and finally fruity notes of apricot compote and ripe yellow fruit There is a light note, barely perceptible, of hay but the finish returns sweet and sugary, with a long persistence of honey.

Place of origin

Menghai, Yunnan, China

How to prepare

We strongly recommend infusing Moonlight white tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 85°C: proceed to briefly rinse the leaves and then to an initial 30-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50…).

This tea has a longevity of about 8 infusions.

For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 85°C for an infusion time of 3-4 minutes.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

Store in a cool, dry place away from direct sunlight.