2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake

In this Yueguangbai, the tea cultivar native of Mount Pasha proves its valuable aromatic potential again.

The complexity of fragrances and the depth of taste is found here again to enrich our Yuenguangbai harvested and produced in early Spring.
The beautiful leaves handpicked at the end of March disclose an abundance of nuances of perfumes, flavours and colours that tell about the ages lived by the ancient trees on Mount Pasha, feeding on a wild nature that follows its own flow. 

We pressed these leaves to let them continue building their fragrance over time and to preserve the fresh and colourful beauty of Springtime.

When brewed, these leaves reveal an harmonious sweetness that finds a gentle balance with floral notes of white wild flowers and fruity notes of juicy apricots ripened under the sun. The mouthfeel is immediately smooth and velvety, while the tea body goes from a light, clear transparency to a deeper and darker gold. 

Usually destined to make Pu'er tea, Pasha cultivar gives a unique and powerful white tea, with an outstanding character and an impressive layered intensity. Perfect to drink fresh in the same season and to let it get even richer with the passing of time.

From leaf to teapot: farmed, harvested, processed, and distributed by Eastern Leaves.

Plantation altitude: 1850 meters
Origin: Lunan Mountain, Xishuangbanna prefecture, Southwest Yunnan.
Production date: March 26 2023
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea for every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with warm water and pour it after a few seconds.
Brewing time: Begin with a 40-second brew. Increase with each successive brew as needed. 
Water temperature: 85-90°C
Number of brews: 10

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 4 minutes
Water temperature: 85-90°C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 5-6 hours. Filter the liquor and drink within 24 hours.