2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake - Eastern Leaves
2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake - Eastern Leaves
2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake - Eastern Leaves
2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake - Eastern Leaves
2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake - Eastern Leaves
2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake - Eastern Leaves

2023 Yueguangbai White Tea, Ancient Tree Stone-pressed cake

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Format

In this Yueguangbai, the tea cultivar native of Mount Pasha proves its valuable aromatic potential again, just like it impressed our palate in the tea from harvest 2022.

The complexity of fragrances and the depth of taste is found here again to enrich our Yueguangbai harvested and produced this early Spring.
The beautiful leaves handpicked at the end of March disclose an abundance of nuances of perfumes, flavours and colours that tell about the ages lived by the ancient trees on Mount Pasha, feeding on a wild nature that follows its own flow. 

We pressed these leaves to let them continue building their fragrance over time and to preserve the fresh and colourful beauty of Springtime.

When brewed, these leaves reveal an harmonious sweetness that finds a gentle balance with floral notes of white wild flowers and fruity notes of juicy apricots ripened under the sun. The mouthfeel is immediately smooth and velvety, while the tea body goes from a light, clear transparency to a deeper and darker gold. 

Usually destined to make Pu'er tea, Pasha cultivar gives a unique and powerful white tea, with an outstanding character and an impressive layered intensity. Perfect to drink fresh in the same season and to let it get even richer with the passing of time.

Our Yueguangbai has been farmed and processed by Eastern Leaves in our Lunan tea forest of ancient trees; it is available in pressed cake format (Pasha Dabai cultivar) or loose-leaf package (Jinggu Dabai cultivar).

Plantation altitude: 1850 meters
Origin: Lunan Mountain, Xishuangbanna prefecture, Southwest Yunnan.
Production date: March 26 2023. Farmed, harvested and processed by Eastern Leaves
Storage: avoid heat, light, and moisture.

EASTERN BREWING
Quantity: 1 gr. of tea for every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with warm water and pour it after a few seconds.
Brewing time: Begin with a 40-second brew. Increase with each successive brew as needed.
Water temperature: 85-90°C
Number of brews: 10

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 4 minutes
Water temperature: 85-90°C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 3-6 hours. Filter the liquor and drink within 24 hours.

Farmed and harvested by Eastern Leaves

Our tea production

This tea comes from the tea forest we own in Yunnan, in Nannuo and Lunan/Pasha mountain.
We take care of each leg of the production: from the care of the under-forest until package and distribution.

Generations of masters

Our production is entirely supervised by Yan Kunli, that was born and raised on Nannuo mountain, and in 2007 won the Pu'er Shengpu producer competition for the highest Shaqing skills, among all the Hani minority in Yunnan. He is the master in his craft, and we are proud to have him with us.

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