This shade-dried, large leaf, aged white tea exhibits beautiful sugary sweetness and florality in the cup, thanks to the careful farming practices at Ma Wei Shan tea farm. The crop was harvested in autumn of 2017 with a bud-heavy plucking standard (roughly 1 bud : 1-2 leaf ratio). Known as “yue guang bai” (moonlight white), this Yunnan white tea derives its name from the signature white/dark sides of the dried leaf, resembling the appearance of a waning moon. Although the tradition of drying the tea only at night under moonlight is often mentioned, it remains unsubstantiated. The whole leaves are unbroken and fairly sturdy, making them suitable for aggressive brewing in different formats. Tea enthusiasts are encouraged to experiment with various brewing methods and to try multiple steeps.

MA WEI SHAN (“Horse Tail Mountain”) TEA FARM Located in the outer parts of Pu’er city, Ma Wei Shan Tea Farm spans about 32 acres in total; most of their tea rows are 15-30 years old. Producer Yuanzhen Li has been a lifelong farmer, and now, she manages the farm, organizing the tea pluckers and acting as an intermediary between the workers and management. Their farming system plans are thorough, and they're deeply committed to organic cultivation. To avoid using pesticides, they raise chickens on the farm to control pests and provide fertilizer.

WHITE TEA White tea is not rolled or oxidized, meaning that the fresh-plucked tea leaf is simply withered and dried, resulting in a delicate tea with a flavor profile true to its terroir. Despite its name, brewed white tea is usually a pale yellow color. The name “white tea” is actually derived from the characteristic silvery-white hairs on the unopened buds. They are most prominently grown in China.

BREW RECIPE HOT (12oz) Tea: 3g Water: 350g Water Temp: 200°F Total Brew Time: 3 mins