Yueguang Bai (月光白) — literally “Moonlight White” — is a unique tea that blurs the line between Fujian white teas and puer teas. What makes it unique is that it primarily uses the large-leaf Yunnan cultivar, which is typically reserved for puer, and black tea. Yueguang Bai is named for the practice of withering the leaf under moonlight rather than direct sun — typically finishing in around 24 hours, noticeably shorter than Fujian white teas which often wither for 36 hours or more — giving it a distinctive two-toned appearance: dark leaf, silver underside.
Flavor Profile
Yueguang Bai sits between floral and fruity. Expect notes of peach, honey, sweet hay, and a subtle floral quality. The Yunnan large-leaf cultivar brings more body and richness than Fujian white teas. With age, it develops a gentle earthiness reminiscent of aged white or the lightest sheng pu-erh.
What Makes It Different
- Yunnan large-leaf cultivar (大叶种) — more robust than Fujian white teas
- Withered indoors away from direct sunlight — slower, gentler process
- Slight natural oxidation gives it more body than Bai Hao Yinzhen or Bai Mudan
- Ages well — worth storing 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 |