Yueguang Bai (月光白), Moonlight White, blurs the line between Fujian white tea and puer. What sets it apart is the leaf. It uses the large-leaf Yunnan varietal usually reserved for puer and black tea. The name comes from withering the leaf under moonlight rather than direct sun, a finish of around twenty-four hours, shorter than the thirty-six hours or more a Fujian white often takes. The result is a two-toned leaf, dark on top and silver beneath.
Flavor Profile
Yueguang Bai sits between floral and fruity. Expect peach, honey, sweet hay, and a quiet floral note. The Yunnan large-leaf varietal brings more body and richness than a Fujian white. With age it picks up a gentle earthiness that recalls aged white or the lightest sheng puer.
What Makes It Different
The Yunnan large-leaf varietal (大叶种) gives it more weight than a Fujian white. Withering indoors, away from direct sun, makes for a slower and gentler process. A touch of natural oxidation adds body beyond what Bai Hao Yinzhen or Bai Mudan carry. And it ages well, worth keeping and revisiting over years.
How to Brew Aged Yueguang Bai
| Method | Water Temp | Ratio | Steep Time |
|---|---|---|---|
| Gongfu | 95–100°C | 5–6g per 100ml | 20–30 sec, multiple steeps |
| Western | 90–100°C | 3g per 200ml | 2–3 min |
| Cold Brew | Cold | 6g per 500ml | 24–72 hours |