Yue Guang Bai "Moonlight White" White Tea Dragon Ball

Tea type
White Tea
Ingredients
White Tea Leaves
Flavors
Bitter, Floral, Fruity, Spices, Chicken Soup, Honeysuckle, Perfume, Almond, Butter, Cream, Dates, Earth, Eucalyptus, Grass, Hay, Honey, Lemon Zest, Malt, Marshmallow, Mineral, Oats, Pine, Raisins, Straw, Sugar, Toast, Wheat, Sweet, Plums, Smooth
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 0 min, 45 sec 7 g 5 oz / 145 ml

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8 Tasting Notes View all

From Yunnan Sourcing

This is a special tea made from Yunnan Large Leaf varietal tea in Jinggu. The tea is picked in spring season, wilted slightly and then dried with warm wind tunneled through the tea until it is dry. The tea shares a somewhat similar look and taste with white tea when it is young but over time will develop into something closer to red tea (hongcha).

The taste is sweet and thick with malty tones and the tea can be brewed 7 or 8 times before losing its flavor. Production period: Late March 2016

These Dragon Balls were made by my mother- in-law and father-in-law. They make them in their spare time. They use little pieces of cotton to compress them instead of saran wrap. Saran wrap compression is the most common method because it’s faster, but it causes off gassing into the tea since the tea must be steamed to soften and is very hot. We use cotton, which is safe.

Dragon balls are great because they are perfect single brewing servings, and because the leaves fare much better during transport and storage compared to loose leaf form, which tend to break apart causing the brewed tea to be overly astringent and/or bitter and detracts from overall look of the brewed leaves!

50% of the profits from the sales of these Dragon Balls will go directly to my father/mother-in-law. We will give them the money as a red packet during Chinese New Year, since they won’t accept money directly from my wife or I. Most likely they will put most of it in the bank for their retirement!

Each Dragon Ball is roughly 8 grams of tea (+/- 0.5 grams)

About Yunnan Sourcing View company

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8 Tasting Notes

87
503 tasting notes

I’m pretty sure it’s officially summer in the city for the next 2 months. 10-day forecast shows no fog and all sunny days getting into the 70s next week. Good for drinking down my white teas and fruity and/or lighter-bodied greens as well as small amounts of other teas I have left to make room for what’s coming.

My lover left last night for his annual 2-week vacation in Vietnam. I went with him a few years ago and was kind of awestruck at how comfortable and easy-going it is there, at least as a Western tourist. We made friends with a local woman who was excited to come across a few English speakers she could practice with since the city we were staying in has a majority of Russian and Chinese tourists. It was incredible having her show us around. We accompanied her on a long bus and scooter ride to her family’s home in a small village on the water where we feasted on bowls of fresh fish noodle soup, some kind of bitter legume, sugarcane and mango leather. It was a spur of the moment trip to her family’s, so we didn’t have any tokens of appreciation to offer. I wish I could go back and give them a gift, but I’m stuck here trying to improve my lot in life. Anyway, his layover is in Guangdong, China, so I’m hoping he finds some tea at the airport to bring home. Somebody else he made good friends with in Vietnam has some tea connections, so I’ll at least be getting some new Vietnamese teas to try.

Oy. I’m highly caffeinated and rambling.

This is obviously a Chinese tea!

I tried brewing this in my thermos long ago, and like the silver needles dragon ball, it was undrinkable due to bitterness and astringency. Today I revisited the tea, using a 150mL glass gaiwan. I did an initial steep/rinse at 190F for 30s which was drinkable and followed up the next 3 steeps with 195F at 30s. I upped the temperature to 200F once the ball started opening up about halfway and brewed based on color instead of time. Got 11 steeps before calling it quits. Lots of needles and nice whole leaves, very little broken material. It’s very compact so I left the lid on in between steeps to steam it.

Given all that information, I didn’t actually take any detailed tasting notes. It started out light and flowery and sweet and once I upped the temperature to 200F, it turned into a ridiculously good beeswax and honey with a little astringency, a little bitterness, a little citric sourness, a viscous texture leading into a waxy mouth coating and a very strong aroma of beeswax. SOLID. I’ll be purchasing more for now and for aging. I enjoyed this much more than the silver needle dragon balls.

Preparation
8 g 5 OZ / 150 ML
__Morgana__

Everyone I know who has been to Vietnam has had similar things to say about their trips. Sounds like a really special place.

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62 tasting notes

Glad I just bought one, i found it unchanging and one dimensional. Sweet and spicy, cappable of some bitterness (i liked the bitter potential). Ball was VERY tightly compressed. Would make great iced tea. Standard yunnan white taste.

Flavors: Bitter, Floral, Fruity, Spices

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86
8 tasting notes

Dragon Ball
Aroma: Nearly nothing while in dry dragon ball formation
Aroma: Sugarcane, spinach (wet)
Color: Clear green
First steep: Not much give, pretty much still hot water, some floral hints
Second steep: delicate, fresh, spinach
Third steep: color gets light yellow color, vegetable

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86
11 tasting notes

smell: sweet, honey, sugar like.
first steeping: color was extremely light. sweet taste. vanilla

Preparation
200 °F / 93 °C 1 min, 45 sec 5 g 7 OZ / 200 ML

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83
868 tasting notes

I’m still catching up on all of the backlogged reviews. I kind of can’t believe it has taken me so long to even make it this far. I drank this tea nearly two weeks ago. Fortunately, I took extremely detailed session notes. That makes things easier. Regarding this tea, I found it to be a very good, very solid white tea.

I prepared this tea gongfu style. After a brief rinse (about 10 seconds), I allowed the tea to rest for several minutes and then steeped the entire dragon ball in 5 ounces of 195 F water for 10 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 12 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry tea ball produced aromas of grass, hay, and lemon zest underscored by a subtle eucalyptus presence. After the rinse, I found new aromas of oats, cream, and straw. The aroma of the first proper infusion was more or less identical. In the mouth, I found fleeting, vague impressions of oats, cream, butter, hay, grass, and straw backed by even subtler touches of lemon zest, earth, and dried fruit. Oddly, there was no eucalyptus presence in the mouth. Subsequent infusions saw the eucalyptus appear in the mouth, as well as the emergence of powdered sugar, vanilla, marshmallow, date, golden raisin, malt, almond, wheat toast, honey, chamomile, and mineral impressions on the nose and in the mouth. The later infusions emphasized mineral, malt, wheat toast, honey, hay, cream, oat, butter, almond, and golden raisin impressions. I also thought I caught a hint of pine here and there as well.

Yunnan Sourcing stated that these dragon balls could be brewed all the way through 7 or 8 times, and quite frankly, that does not surprise me. My experience with this tea starting with flash steeps suggested that it had considerable longevity. Hindsight being 20/20, I should have started with a longer first infusion and spaced the subsequent infusions out more, as it took the dragon ball forever to loosen and separate and for the tea’s aromas and flavors to emerge at their strongest and most fully developed. While I greatly respected this tea’s complexity and longevity, I do have to knock it somewhat as I found that it became a little bitter and astringent on some of the longer infusions late in the session. It was a nice tea and I would recommend it to anyone considering giving it a shot, but honestly, it was not the best moonlight white tea I have had to this point.

Flavors: Almond, Butter, Cream, Dates, Earth, Eucalyptus, Floral, Grass, Hay, Honey, Lemon Zest, Malt, Marshmallow, Mineral, Oats, Pine, Raisins, Straw, Sugar, Toast, Wheat

Preparation
195 °F / 90 °C 8 g 5 OZ / 147 ML
Daylon R Thomas

Moonlights are so easy to drink.

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356 tasting notes

Grabbed a few balls of this with my last YS order and started one yesterday during a meeting and am continuing on with it today. YGB is my favorite white tea at this moment, so I was excited to try this.

Liquor steeps out to a nice golden color and the flavor seems more like a silver needle than most of the YGB I’ve tried initially. Notes of hay and straw with a light sweet finish. Coming back to this tea today, it has morphed a bit (I love coming back to white teas a day later) and developed a bit more depth behind those notes of hay, with a more distinct honeyed finish a floral fragrance and a hint of malt. I think I will probably store and wait a while before trying one of these again.

It’s easy to drink and very convenient, but I think it needs some more time to become as good as it probably can!

Flavors: Floral, Hay, Honey, Straw, Sweet

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82
486 tasting notes

This is the first “Moonlight White” tea that I’ve tried. I was pretty impressed with it! It reminded me of Silver Needle mixed with a slightly age white. I don’t like Silver Needle a whole lot, but this basically tasted like Silver Needle if Silver Needle was a tea that I enjoyed. Silver Needle – There, didn’t think I’d said Silver Needle enough in a review that’s not actually about Silver Needle.

I didn’t take super detailed notes about this, as I was drinking it while preparing to hand out candy to little children while dressed as a wizard. I got notes of straw along with some bassy fruit notes and a bit of malt and honey. I’d say the fruit is probably plummy, but it wasn’t particularly strong. This tea brewed up quite thick, in part I am sure because I used the whole 8g ball in my 100mL gaiwan. So now I know that Yue Guang Bai is good! Maybe I’ll pick some up next time I order from Yunnan Sourcing or elsewhere – I wonder how it would age.

Flavors: Honey, Malt, Plums, Straw

Preparation
Boiling 0 min, 15 sec 8 g 3 OZ / 100 ML
Rasseru

You should try sample of the Bai cake they sell. I quite liked it, had some sheng-like menthol iirc

Matu

Hmm, that sounds interesting. I’ll have to check it out, thanks!

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96
11 tasting notes

These dragon balls are awesome. They are like cute fuzzy tea creatures that roll around in a gaiwan like a beach ball in the water… poked at it with my chopstick in an attempt to break it up, but they are so incredibly dense I just ended letting it sit there and do its thing for a while. It looks like a wild wooly sea monster unfurling in the water. In fact I transferred it into glass rather than my ceramic gaiwan so I could observe the process. Now with regards to flavor . . .
I could just smell this tea all day and be happy. The taste is equally enjoyable. There is hardly any bitterness or astringency that I’ve experienced, and perhaps shorter steeps make sure of this. It is very sweet, and bright, but with a fullness and depth to the flavor that keeps it savorable and interesting . Smooth and soft feel. Its really amazing how much tea is in one of these little dragon balls. Even after many steepings there were leaves at the center that seemed basically untouched… once again, I went investigating with a chopstick. Highly recommended. Lovely tea to begin with, and the shape adds another dimension to the drinking experience that I find quite enjoyable.

Flavors: Floral, Malt, Smooth, Sweet

Preparation
205 °F / 96 °C 0 min, 30 sec 8 g 4 OZ / 120 ML

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