2019 Yueguangbai White Tea, Ancient Tree stone-pressed cake

The first time we tasted this tea a few years after we produced it, the intensity that hit our palate went straight to our heart: its flavor is redolent of forest flowers and autumn fruits, and the overwhelming sweetness gently mingles with an hint of aromatic wood and wild flowers. The great flower bouquet that blooms in the palate by sipping its golden-colored tea liquor inspired the two characters written at the top of the wrapping paper: 花魂 huā hún, meaning "flower soul".
Each cake is stone-pressed, and it is intended to be consumed from 6-12 months after the production or to be aged for all the time you wish.

These ancient tea tree leaves have been withered and dried with a natural and very delicate procedure that causes them to become half black and half white, the distinctive feature of Yueguangbai, or "white moonlight" in English.

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

Plantation Altitude: 1850 meters
Origin: Southwest-Yunnan, Lunan Mountain
Flush: March 25th 2019
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 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: 12


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 7-8 hours. Filter the liquor and drink within 24 hours.