During the reign of Emperor Daoguang of the Qing Dynasty, a businessman named Chen Liujiu discovered this tea grown by the Lancang River and brought them back to the Yangta for cultivation. Today, the mother tree of this tea still exists in the local area, with a history of more than 150 years.

Basic Information

Moonlight White Tea, also known as Moonlight Bai Cha (Yue Guang Bai /月光白), belongs to the category of white tea. It is a type of white tea made using Yunnan Jinggu Da Bai Cha as the primary raw material through traditional white tea production techniques. The leaves of Moonlight White Tea are black on the surface and white on the back (alternating black and white), with visible buds, bright white curves, and a bright orange-yellow infusion. The taste is mellow, thick, and leaves a sweet aftertaste. Da Bai tea can be made into various shapes, such as cake tea and brick tea. Of course, this tea is a traditional Da Bai loose tea - the earliest form.

Origin of the Name

The name "Moonlight White" comes from the tea's production method and the color of the dry tea leaves. The leaves are black on the surface, white on the back (with visible white buds), creating a pattern resembling a crescent moon. The tea is named "Moonlight White" because it looks like the moon in the night sky. Additionally, the tea is processed at night, away from sunlight, and slowly air-dried under moonlight, giving it the name "Moonlight White." The tea's gentle taste, sweetness, and lingering aftertaste align with the Daoist concept of "Yin and Soft," leading to its alternative name, "太乙茶Taiyi Tea." Also, since the tea is harvested and processed by young girls, it is known as "Moonlight Beauty."

A Topographic Map Of Yunnan

Harvesting and Production Process

The harvesting of Moonlight White Tea leaves is meticulous, focusing on picking one bud and one or two leaves near the bud. After harvesting, the leaves are spread out on sifts, placed on wooden racks indoors to avoid direct sunlight. This allows the leaves to naturally wither, dehydrate, and undergo mild fermentation during the withering process without rolling. Traditional white tea often employs sunlight withering, but Moonlight White Tea requires shade drying, either in moonlight or a dark place.

 Origin

Most of the fresh leaves for Moonlight White Tea come from Yunnan Jinggu Da Bai Cha (大白茶), located in Jinggu County, Puer City, Yunnan. Materials from Lan Cang and Lin Cang are also used. The leaves Da Bai Cha (大白茶) are also the raw material for many famous Pu'er teas produced locally.

 This Yue Guang Bai White Moonlight tea is made from leaves that are plucked from the same Yunnan trees that are used for producing the region’s numerous pu-erh teas.

A Jinggu Ancient Tea Tree With An Engraved Number Plate

Divergence on the Classification of Moonlight White Tea

There has always been a divergence regarding the classification of Moonlight White Tea, and even within academic circles, there is still no clear consensus on which category this tea belongs to.

Some argue that Moonlight White Tea should be classified as black tea. While its processing technique lacks the frying and rolling typically associated with white tea, its quality characteristics align more closely with black tea. Moonlight White Tea undergoes heavier withering than white tea but lighter fermentation than black tea, placing it somewhere in between the two, leaning towards black tea. Some even suggest that Moonlight White Tea should be categorized as black tea. Traditional black tea involves four main processes: withering, rolling, fermentation, and drying. In contrast, Moonlight White Tea undergoes withering by spreading and air-drying without rolling, allowing for slow, natural fermentation, showcasing a dark leaf surface, similar to black tea but darker than white tea.

Others argue for its classification as Puer tea. This perspective stems from Moonlight White Tea's primary production area being in Yunnan's Puer region (formerly Simao region). Its raw material comes from Yunnan large-leaf tea plants, combined with certain processing techniques resembling those of Puer tea, making it a branch of the Puer tea family.

Alternatively, Moonlight White Tea is suggested to belong to the white tea category. Its production technique shares some similarities with Fujian white tea, with the addition of a light fermentation mode during withering. The infusion gradually transitions from an initial greenish-yellow (first three infusions) to a deeper yellow (fourth to seventh infusions), becoming progressively clear. Its taste is full-bodied and mellow, with a fragrant and warm aroma. Moonlight White Tea offers a unique olfactory experience, starting with a honey-like sweetness, followed by elegant fruity or floral notes.

Fresh Leaves Of Yangta Da Bai Cha

The six major tea categories are classified based on their production methods and the amount of tea polyphenols. Although Moonlight White Tea uses fresh leaves sourced from Yunnan Puer tea trees, its production method involves placing the leaves indoors for natural withering, resulting in mild fermentation (approximately 10%). During the production process, it does not undergo rolling and lacks the characteristics of post-fermentation. Therefore, the production technique, fermentation process, and degree of fermentation all fall within the category of white tea. Hence, Moonlight White Tea is undoubtedly a type of white tea.

In summary, conventionally, Moonlight White Tea is commonly categorized as white tea. It can be understood simply as a unique "white tea" crafted using fresh leaves from Yunnan large-leaf tea plants and employing the white tea production techniques of Fujian.

Characteristics

Moonlight White Tea has a unique appearance with black front and white back leaves, showcasing visible buds like a crescent moon. The infusion is bright orange-red, with a high and long-lasting sweet aroma. The taste is mellow, full-bodied, and leaves a lingering sweetness. The tea leaves have a uniform red color after brewing.

After brewing, the tea liquor starts with a greenish-yellow color, transitioning to red and then yellow again, becoming increasingly clear. The tea releases a rich, ethereal fragrance, initially reminiscent of honey, transforming into elegant fruity or floral notes. The aroma of Moonlight White Tea subtly changes with each brewing.

The Origin Of Yunnan Jinggu Da Bai Cha

Moonlight White Tea is considered a specialty tea primarily processed through withering, and its main chemical components are similar to those in green tea. It contains a unique marker - the highest known content of amino acids among various tea types, ranging from 6% to 9%, reaching up to 11.4% in samples from Jingmai Mountain, Yunnan.

With its rich history, exquisite appearance, and delightful taste, Yangta Da Bai Tea is truly a tea worth experiencing. As one of the eight famous tea varieties in Yunnan Province, it has long been cherished for its rarity and high market value. Now, with the introduction of over 6000 acres of Da Bai Tea from ancient trees, this tea is no longer limited to the imperial court but enjoyed by tea enthusiasts from all walks of life. Whether you're a connoisseur or simply someone who appreciates a good cup of tea, Yangta Da Bai Tea is sure to satisfy your taste buds and leave you craving for more. Don't miss the opportunity to indulge in this exceptional tea – try Yangta Da Bai Tea today and embark on a journey of flavor and sophistication.