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Spring 2019 Jingmai Moonlight White

  • Natural tea gardens of Jingmai mountain
  • Picked in early March 2018, 1 bud/3 leaves
  • Shade-dried on withering mats for two days in our tea factory
  • 200g white tea cakes

The Spring 2019 season started slowly. We arrived in early March in Jingmai, ready to make tea, but the leaves weren't coming. At the start of the season, we only got a couple of kilograms every day, not enough to justify warming up the woks. The dry air and relatively high temperature opened an opportunity: let the leaves desiccate in shade of our factory.

We didn't intend to make white tea that early, but it was a worthy opportunity. Most of the white tea is made during the Summer, when leaf quality is not good enough to make pu-erh tea. Here we could use good, slowly growing and water deprived leaves to make a white tea. The leaves would dry in just over one day, unlike in Summer when they need three days.

Here is the result. Right after its production, the tea looked like green tea and the soup was almost transparent, not much taste either but a promising thickness. After pressing and half a year of aging, the tea has already changed, it is now ready to be enjoyed. Note that it is only the begining of its life, you can expect interesting changes occurring over next months and years. You can generally consider a white tea fully aged after five to seven years. Because the enzymes are still fully active, the aging of white tea is much faster than Pu-erh tea.

A good tea for the evening, or to cope with a Sunday morning hangover. It is sweet, yet more punchy than its Summer counterpart. You will enjoy its fragrance, as complex as ephemeral. As the tea is aging, it will be different at each session.