Yue Guang Bai in a loose form was one of the first finer teas I had an obsession for. This is the first time I’ve had it from a cake and it tastes just gorgeous.
The liquor is a beautiful amber with the familiar damp hay aroma wafting up. While the first infusion does indeed have the same astringency that I’ve grown accustomed to, there’s something milder about the flavor. It makes me wonder if perhaps some of the loose Yue Guang Bai I’ve had was rather new and this cake had been aged, even briefly. I’ll do some research into this and discuss it on my next tasting, I’m sure.
All this does so far is assure me of my affections for a hearty Yue Guang Bai!
Preparation
195 °F / 90 °C
0 min, 45 sec
