Yue Guan Bai tea (litterally refers to White moon light) from Jinggu, is a kind a tea which does not fall into the six tea categories, due to its making techniques. Or to be more precisely, more people would like to define it as white tea; However, it also has its difference compared to white tea.
Invented by a Taiwan guy in Yunnan in 2003, this tea is made from big white hair big leaves tea trees from Jinggu. Only Jinggu has this type of tea trees, which is charaterized with silver tea hair. Its making process are summarized below: picking the fresh leaves; withering the tea leaves under the moon light to its complete dryness?unlike Pu Er tea, which must be withered under sun light); after the withering process is ok, then it is the finished product of white moon light tea. Since its witherness is conducted for a long time, it causes some interior oxidation by its interior enzymes. So that is why its tea liquid and aroma is so similiar to black tea. You will be surprised to see the tea liquid color turns to more and more red after several infusion.
This tea is from our cooperative old tea tree plantation in Wenshan mountain, Jinggu. The tea trees was cultivated by local Yi minority around 400 hundred years ago. Due to the whole tribe immigration to nearby mountains, this tea plantation mountain is abondaned. So the tea trees grow wildly & naturally until our partner purchased them 3 years ago. In order to maintain its nearby surrounding of the tea plantation, our partner only cut a small amount of other trees and did not use any fertilizer & pesticide at all. So there is no one living in this tea mountain, and its road up to this tea mountain is extremely bumpy. The most bumpy road I ever saw in Yunnan. Hence, we need to cherish each cup of this tea.
Harvest time: 2012 spring
Tea composition: old tea trees of big white hair big tea leaves
Picking standard: One bud with two leaves
Shape: Tight, fat, plump.
Dried tea color: Shiny silver hair color with dark leaves hue
Aroma: freshness, floral aroma
Tea soup color: golden yellow
Taste: floral, sweet and fresh taste, strong throat feeling, smooth tea soup
Brewing vessel:Glass Cup, Glass Gaiwan or porcelain pot.
Water: purified or mineral water is the best.
Brewing water temperature: between 90°C and 95°C (194°F to 203°F)
Used tea amount: 3-5gram of tea for 200ml(cc) glass Gaiwan/cup/pot per infusion.
1) Warm up- First to warm up the vessels, then to pour out the hot water;
2) Smell dried tea fragrance- Then put the teas in glass cup/pot, and shake the vessel gently for about 3-5 seconds, then smell the dried leaves aroma.
3) First infusion- pour 1/3 of the hot water into the cup again for the first infusion, rotate the teas gently inside the water and smell the pleasing floral aroma, next to steep for around 1-2 minutes before sipping the tea liquid.
4) Second infusion- re-pour the hot water inside the vessel, and steep it for 2-3 minutes for second infusion. The successive infusion time can be 1 minute longer than previously until the tea liquid taste is weak.
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