Imperial Moonlight white tea

The moonlight white tea from Jinggu is a kind of controversial tea because, for its characteristics, it could be called white tea, pu er tea, oolong tea or even red tea. despite this discussion around the denomination these leaves allow us to taste an infuse with a particular intense sweetness and a well structured body.




This particular kind of tea which is called Yue Guang Bai in China generates a lot of discussions around its definition because, for its particular processing, it can be defined with four of the six types of tea. This tea essentially is processed like a white tea, so a in a really simple way, but during this time a part of the leaves undergo a quite intense oxidation resembling to a red tea. Because a part of the leaf is heavy oxidized and another part is not some people called this tea oolong and there are also someone who put this tea in the pu er family because the leaves come from a specific varietal of camelia named taliensis which grows only in the Yunnan region. We can leaves the issue of deciding which kind of tea represents better this product to who will taste it also because even the infuse will present different flavors characteristic linked with the four categories of tea mentioned before.

The tea looks orange in the cup and reveal a full-bodied feature like a white tea despite during the tasting time you can feel the oxidized character of a red tea plus sweets and fragrant flavors familiar to an oolong. At the end of the cup you will notice in your mouth quite a strong sweet persistence flavor which is a feature quite common in a lot or pu er teas.

Place of origin

Jinggu, Lincang - China


The leaves of this tea are usually picked late in the day so they can whiter during the night in the establishment of production. After this phase the leaves are put into some heated chambers where the temperature around 40 degrees allow an intense oxidation while the material continue to lose humidity. This kind of tea is relatively new so there are different technical and experimenting around its processing which can may vary a bit instead of the method we shared with you here.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 30 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (30 – 25 – 40 ...)

These leaves could be steep about 8 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5g-100ml / 30-35-40... sec / 8 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Malted/sweet

  • Instants: Drink


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