We don't know when or if this item will be available.
“It is November. NaNoWriMo is upon us. Well, it’s upon me anyway. (I am Angrboda there also if any of my other Steepsterites are NaNoing and would like a writing buddy) So I’ve made me a cup of...” Read full tasting note
“Even though I have a lot from Verdant to try, I just couldn’t resist tasting YGB’s honey undertone once again. As a result, I unpacked smaller of the two bags with it I received recently :) UPD :...” Read full tasting note
Yue Guan Bai tea (litterally refers to White moon light) from Jinggu, is a kind a tea which does not fall into the six tea categories, due to its making techniques. Or to be more precisely, more people would like to define it as white tea; However, it also has its difference compared to white tea.
Invented by a Taiwan guy in Yunnan in 2003, this tea is made from big white hair big leaves tea trees from Jinggu. Only Jinggu has this type of tea trees, which is charaterized with silver tea hair. Its making process are summarized below: picking the fresh leaves; withering the tea leaves under the moon light to its complete dryness（unlike Pu Er tea, which must be withered under sun light); after the withering process is ok, then it is the finished product of white moon light tea. Since its witherness is conducted for a long time, it causes some interior oxidation by its interior enzymes. So that is why its tea liquid and aroma is so similiar to black tea. You will be surprised to see the tea liquid color turns to more and more red after several infusion.
This tea is from our cooperative old tea tree plantation in Wenshan mountain, Jinggu. The tea trees was cultivated by local Yi minority around 400 hundred years ago. Due to the whole tribe immigration to nearby mountains, this tea plantation mountain is abondaned. So the tea trees grow wildly & naturally until our partner purchased them 3 years ago. In order to maintain its nearby surrounding of the tea plantation, our partner only cut a small amount of other trees and did not use any fertilizer & pesticide at all. So there is no one living in this tea mountain, and its road up to this tea mountain is extremely bumpy. The most bumpy road I ever saw in Yunnan. Hence, we need to cherish each cup of this tea.
Harvest time: 2011 spring
Tea composition: old tea trees of big white hair big tea leaves
Picking standard: One bud with two leaves
Shape: Tight, fat, plump.
Dried tea color: Shiny silver hair color with dark leaves hue
Aroma: freshness, floral aroma
Tea soup color: golden yellow
Taste: floral, sweet and fresh taste, strong throat feeling, smooth tea soup
Brewing vessel: Recommended Gaiwan; glass cup (another option)
Brewing guidelines: i)Gaiwan: 5-7 grams per time (based on personal taste); the first several infusion is 90C degree or 190F for about 10 second; then the later is about 15-20 seconds. PS, pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves straightly.
Company description not available.
Old Tree Yue Guan Bai, Moon Light White Pu'erh
TealyraImperial Pure Old Tree Yue Guan Bai Moon Light White
Tealux2015 Spring Imperial Pure Old Tree Yue Guan Bai Moon Light White
JK Tea Shop2010 Spring Old Tree White Moon Light Jinggu Tea
JK Tea Shop2011 Jinggu Cloud Mountain Old-Tree Spring Raw
JK Tea ShopMoonlight White (Yue Guan Bai)
The Chinese Tea ShopIt is November. NaNoWriMo is upon us. Well, it’s upon me anyway. (I am Angrboda there also if any of my other Steepsterites are NaNoing and would like a writing buddy)
So I’ve made me a cup of writing tea. Or cooking tea as it turned out, but still. This is one that ssajami shared with me and it’s a quite interesting tea. I encourage all to go and have a look at JK Tea Shop’s description of it (available here on Steepster), because I don’t think I can explain it in my own words. Basically it’s a white tea that isn’t a white tea. Go read it for yourself.
So consequently, I’m not at all sure what to expect from it. In my head I want to liken it to Bai Mu Dan for some reason. Probably only because it has ‘bai’ in the name, which is a rather flimsy reason for association, but such are the inner workings of the human brain. It doesn’t come out smelling anything at all like BMD, though. In fact, it has a rather strong note of honey. Rich, luxurious honey bought directly from the farmer and hasn’t spent three months on a supermarket shelf first. I can almost see the bee in my inner eye.
The flavour is twofold. There is a top note which strikes me as weak and watery and then there is a bottom note where all the flavour is. It feels unbelievably thick too. Like there’s something in it making it ever so slightly viscous. At first I found this a little unpleasant but actually it seems to enhance the flavour. The flavour seems more concentrated in each sip, as compared to just about most anything else ever to have come out of my teapot.
Given it’s thin and watery nature, there is no reason to dwell on the top-note. The lower note, the one with all the flavour in it, is a different matter. It’s one thing to say it holds the flavour and it feels like it’s concentrated, but what does it actually taste like? Well, dear readers. Good bloody question!
It tastes like tea. It actually tastes like a cheap bagged version of English Breakfast that I used to have. I think it was from Pickwick. A note of honey and an unmistakable flavour of default tea. Bear in mind, please, that I actually used to really rather like this EB it reminds me of. I really enjoyed that honey note in it and the way it tasted almost like there was a teensy bit of milk in it. It’s a bit woody in flavour as well and it tastes a bit toasted.
I can see why the comparison to white tea as the closest thing in type is still not quite satisfactory. It doesn’t taste anything at all like something I would suspect of being white. If anything it tastes more like an oolong on the darker end of the spectrum, which I find slightly bizarre all things considered.
What an interesting tea!
Even though I have a lot from Verdant to try, I just couldn’t resist tasting YGB’s honey undertone once again. As a result, I unpacked smaller of the two bags with it I received recently :)
UPD : This tea really starts to shine on its second steeping and after it has cooled quite a bit. Have in mind.
I’m not NaNo-ing, but I am trying to meet two major writing deadlines (children’s curriculum) by month end, plus juggle life in all its current messiness. May your words come easily, precisely, and punctuated correctly on the first try.
I totally wanted to do NaNoWriMo but I’m so busy and have no idea what I’d actually write. :p good luck!!!
I have never heard of this NaNoWriMo! Tell me more!
NaNoWriMo stands for Nation Novel Writing Month. The idea is to write a novel in November. 50,000 words is your goal and you have 30 days to do it in. And that’s it really. :) It doesn’t have to be awesomely good and you need never have any intentions of actually showing your manuscript to anybody. It’s all about the challenge of doing it and the satisfaction when you reach the 50K. Especially if you are good and disciplined and reach the 50K quicker than your friends. It’s free to participate and all you win, if you get the 50K, is a nice little diploma which you can print out. This is their site, but beware that it’s usually rather slow and sometimes completely unavailable due to the heavy traffic it gets in November, particularly the beginning of the month. http://www.nanowrimo.org
I found it funny that the description said created by a Taiwan guy in 2003.