Yue Guan Bai, AA, spring 2026

Yue Guang Bai is made from large-leafed, straight-trunked tea trees up to 5 meters tall. They are called Jingu Da Bai Cha, or Big White Tea from Jingu, and the tea's unusual black and white coloring is due to the characteristics of this cultivar. The main difference between Yue Guang Bai and the famous Fujian white teas is that it is withered and dried indoors, not in the sun.

When dry, the tea has almost no aroma, but when heated, the tea reveals aromas of honey and meadow flowers. The flavor is rich, dense, and smooth, with notes of peach and heather honey combined with a thick, lingering aroma of woody, tropical, and herbal undertones. The finish is rich, velvety, and honey-sweet.

This tea is perfect for special occasions and situations, very interesting and versatile. It pleasantly relaxes and gently invigorates, improves mood, and brings a sense of peace.

How to brew

Steaming

• Teaware: porcelain or glass teapot, gaiwan
• Water: 90-95°С
• Ratio of dry tea leaves: 4-5 g per 100 ml of water

Brew in short infusions of 10-20 seconds, gradually increasing the time by 15-20 seconds.

Infusion method

• Teaware: porcelain or glass teapot
• Water: 80–90°С
• Ratio of dry tea leaves: 7-9 g per 1000 ml of water

Infuse for 3-4 minutes