2018 Yueguangbai White Tea, Wild Forest stone-pressed Cake

The leaves of this Yueguangbai white tea come from the Nannuo mountain wild forest side of our land, where 40-50 year-old trees thrive naturally in the underwood. Their sweet honey flavour doesn't tone down with the ageing process. On the contrary, their sweetness is enriched by the natural woody aroma of fermentation. They were pressed by stone, to guarantee the best leaf quality both now and in the years to come.

The tea cakes, called bing in Chinese, are sold individually or in Ti (or Tong), that is the traditional way to wrap them. Each Ti has been hand-wrapped using dry bamboo leaves, and it is the best material to age the pressed tea leaves.

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

Plantation altitude: 1800 meters
Origin: Southwest Yunnan, Xishuangbanna, Nannuo Mountain
Flush: April 20th 2018
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: 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 7-8 hours. Filter the liquor and drink within 24 hours.