Yueguangbai White Tea, Wild Forest Stone-pressed Cake

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The fresh leaves of this Yueguangbai (White Moonlight) white tea came from the Nannuo mountain-wild forest in the Yunnan province of China. The leaves were harvested during the first week of May 2018 and pressed at the end of August 2018. The sweet honey flavor of this tea doesn't tone down with the aging process. On the contrary, the sweetness is enriched by the natural woody aroma resulting from the fermentation process. This tea cake was pressed by stone to guarantee the best leaf quality both now and in the years to come. Each tea cake is 100g.


Quantity: 1g. of tea every 30ml. of water
Rinse: Before starting the infusion, drop the tea leaves in the teapot and cover them with boiling water for a few seconds. Then pour out all the liquid but leave the tea leaves in the teapot. Now add hot water to the teapot to make the first brew. (This method allows the tea leaves to rehydrate and to release a more intense brew.)
Brewing time: Begin with a 40 second brew. Increase with each successive brew as needed. 
Water temperature: about 85°C or 185°F

Quantity: 1g. of tea every 100ml. of water
Brewing time: 4 minutes
Water temperature: about 85°C or 185°F

Quantity: 1g. of tea every 100ml. of water
Brewing: Put the tea leaves in room-temperature water and steep for 7-8 hours. Filter the liquor and drink within 24 hours.