Yunnan
White Tea
Spring
Withering & Drying
Yue Guang Bai, meaning 'Moonlight White,' is a distinctive Chinese white tea from Yunnan Province. Made from the large-leaf Yunnan tea varietal, it features a unique appearance with white undersides and dark green tops, offering a sweet, floral, and honey-like flavor profile.
Yue Guang Bai (ζε η½), literally translating to "Moonlight White," is a distinctive Chinese white tea originating from Yunnan Province. Unlike traditional white teas from Fujian, Yue Guang Bai is made from the large-leaf Yunnan tea varietal (Camellia sinensis var. assamica), giving it unique characteristics.
The tea is renowned for its striking appearance: individual leaves are picked and laid out to wither naturally, resulting in a beautiful contrast where one side of the leaf turns white while the other remains dark green, resembling a crescent moon or a silver coin under moonlight.
Yue Guang Bai is prized for its sweet, floral, and honey-like flavor profile, with a smooth, mellow body and a clean, refreshing finish. The minimal processing preserves the natural essence of the Yunnan tea leaves, creating a tea that bridges the gap between white and light oolong teas in terms of complexity.
Sweet, floral, honey-like, subtle fruity notes
Sweet, floral, honey-like, smooth, mellow
Clean, refreshing with a lingering sweetness
The history of Yue Guang Bai is relatively recent compared to traditional Chinese teas. It emerged in Yunnan Province, leveraging the unique characteristics of the local large-leaf tea varietals (Camellia sinensis var. assamica).
The name "Yue Guang Bai" (Moonlight White) is derived from the tea's distinctive appearance. When the leaves are laid out to wither naturally, one side turns white while the other remains dark green, resembling a crescent moon or a silver coin under moonlight.
This innovative approach to white tea processing in Yunnan combines traditional withering techniques with the unique properties of the local tea plants, creating a distinct product that showcases the terroir of the region.
"In Yue Guang Bai, the moon's gentle light is captured within each leaf, releasing a symphony of sweetness." β Ancient Tea Saying
Development of Yue Guang Bai in Yunnan Province.
Recognition as a unique Yunnan white tea style.
Growing appreciation for its distinctive character and regional identity.
Leaves are hand-picked very early in the morning during the spring harvest. The standard is typically "one bud and one or two leaves" (δΈθ½δΈγδΊεΆ), selecting the finest, most tender shoots from the large-leaf Yunnan varietal.
Fresh leaves are spread out individually on bamboo trays or withering racks in well-ventilated areas, often outdoors in natural sunlight or in shaded areas. This slow, gentle process removes moisture content and allows minimal oxidation.
A defining step for Yue Guang Bai. During withering, leaves are carefully arranged so that one side faces up (exposed to air/light) while the other side faces down (against the tray), creating the characteristic white underside and dark green top appearance.
Final drying at lower temperatures removes remaining moisture to 3-5%. This step stabilizes the tea for storage and develops the final aroma and flavor characteristics.
Natural Withering Process
"The art of Yue Guang Bai lies in the gentle dance of moonlight and leaf, where nature's palette creates perfection." β Master Tea Maker
Use water at 80-85Β°C (176-185Β°F). Slightly cooler than boiling to preserve delicate flavors.
First infusion: 2-3 minutes. Subsequent infusions: Increase by 30-50 seconds.
Use 3-5 grams of tea per 150-200 ml of water for optimal flavor.
Use soft, filtered water for the purest taste.
Use a clear glass to observe the leaves unfurling and appreciate the liquor color.
Can be steeped several times, with flavors evolving.
Focus on the distinctive moonlight-like appearance of the leaves.
Best savored in the evening to complement its gentle character.
In TCM, Yue Guang Bai, like other white teas, is generally considered to have a cool nature with sweet and slightly bitter properties. It is believed to clear heat, detoxify the body, nourish yin energy, and promote healthy skin.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons. Its gentle nature makes it suitable for most constitutions.
Yue Guang Bai, as a white tea made from Yunnan large-leaf varietal, contains significant levels of catechins (especially EGCG), L-theanine, and antioxidants. The use of large-leaf varietal may influence the specific compound profile.
Research suggests that white tea consumption may support cardiovascular health, weight management, cognitive function, and provide anti-inflammatory and anti-oxidative benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Traditionally used to promote healthy digestion
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 15-25mg | 3-5% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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Yue Guang Bai, meaning 'Moonlight White,' is a distinctive Chinese white tea from Yunnan Province. Made from the large-leaf Yunnan tea varietal, it features a unique appearance with white undersides and dark green tops, offering a sweet, floral, and honey-like flavor profile.
Shou Mei is a traditional Chinese white tea from Fujian Province. Made from older leaves and stems of the Da Bai Cha or Shui Xian cultivars, it offers a fuller body, richer flavor, and a slightly earthier profile compared to Silver Needle or White Peony, yet retains the gentle, nuanced qualities of white tea.
Gong Mei, meaning 'Tribute Eyebrow,' is a traditional Chinese white tea from Fujian Province. Made from older leaves and stems of the Da Bai Cha or Shui Xian cultivars, it offers a fuller body, richer flavor, and a slightly earthier profile compared to Silver Needle or White Peony, yet retains the gentle, nuanced qualities of white tea.
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