White Tea

The rare and delicate white tea thrives on cool, mist-covered hills. White tea is almost completely unprocessed, and its tender buds are packed with polyphenols, catechins and other nutrients.


Spring White Moonlight Jinggu Tea


Brewing guidelines:

i) Gaiwan: 5-7 grams per time, the first several infusion is 90C degree or 190F for about 10 second then the subsequent on is about 15-20 seconds


White Moonlight Tea from Jinggu is a rare type of tea that does not fit into any of the six other types of tea. While many people would label it as white tea, this tea is different from white tea as well. Created by a Taiwanese farmer in 2003, this tea was formed with leaves from the big, white hair tea trees found only in Jinggu. They are distinguished by the silver tea hair in them. The fresh leaves are harvested but, unlike pu-erh tea, the leaves are withered in the moonlight till they are completely dry. Oxidation occurs internally as the leaves dry, which explains why the color of this tea and its fragrance are similar to that of black tea. The tea turns red after being infused repeatedly.

  • Location:
  • Harvest time: spring
  • Picking standard: One bud with two leaves
  • Shape:Tight, fat, plump
  • Dried tea color: Shiny silver hair color with dark leaves hue
  • Composition: old tea trees of big white hair big tea leaves
  • Aroma: freshness, floral aroma
  • Tea soup color: golden and reddish color
  • Taste: floral, sweet and fresh taste, strong throat feeling, smooth tea soup
  • Brewing vessel: Recommended Gaiwan

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