2024 Yueguangbai White Tea, Wild Forest stone-pressed cake

Harvest 2024 has the full fresh flavor of the spring season, with an initial sugary hue given by a very dry harvest, even dryer than the year 2023. This resulted in an even greater scarcity of young buds and leaves, which allowed us to produce and press a very limited number of cakes.

The enduring persistence of our wild forest tea trees gifted us a complex flavor, enriched by a fragrant floral bouquet and a unique mineral aftertaste, which complement the typical gentle mouthfeel and underforest hues of Nannuo local cultivar.

This intense sweetness will keep developing over the years to come, unfolding new unexpected notes of flavor as the chameleonic experience of white tea aging goes forward.

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

Plantation altitude: 1800 meters
Origin: Southwest Yunnan, Nannuo Mountain
Flush: March 2024
Pressed: April 25th, 2024
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 brew 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 by 40 seconds with each successive brew. 
Water temperature: 85-90°C

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 4-5 hours or in the fridge for 8-9 hours. Filter the liquor and drink within 24 hours.