Yue Guang Bai is unusual white tea which is made from a wild bush varietal Camellia taliensis (a wild relative of Camellia sinensis) native to Yunnan province. The leaf is white on one side and deep purple from the other side. Because of this unique tea varietal, Yue Guang Bai is a true regional Yunnan speciality. This tea is picked through the night and then withered (air-dried) in the dark for very long time, which brings more complexity and flavour to the leaves. Natural oxidation also appears in the withering time, yet it is not as severe oxidation as in the processing of black tea (where the leaves are bruised in advance of the oxidation). This tea ages well as it is made from the same plant as Pu Er tea. Through the time it will become more complex and smooth just like a good wine.

Leaf: Huge, fluffy silver hairy buds and some purple-silver leaves. Sweet fragrance of cherry blossoms, strawberries and refreshing eucalyptus is rising from the well dried leaves.
Infused leaf: The colour is very light green to reddish, leather-like colour. Aroma of creamy herbs, cloves and vanilla.
Liquor: The cup has very soft hue of gold. The fragrance is floral & sweet; violets, sun-dried hay and honey like. Mouth-feel is rich, smooth, syrupy yet very delicate. Notes of strawberries, dried herbs (thyme, sage) a little earth note and eucalyptus honey are mingling on the palette. After-taste is absolutely outstanding; vanilla and honey with grabbing clove mouth-feel. No acidity, only a little astringency and multiple brewing makes this tea enjoyable and easy tea to drink.