Ancient tea tree leaves are dried with a traditional process that yields a unique half-black, half-white leaf—the distinctive hallmark of this tea. It boasts an elegant and complex profile owing to its source from high mountain forests.
Tea Type or Tisane | Flavors: Artisan White | honeydew, muscatel, green pepper, jasmine, smooth
Tea Tips: White teas are high in antioxidants. A tea to mindfully sip, savor, and share. To experience the subtle flavor notes, drink without milk or sugar.
Ingredients: 100% white tea: China, Yunnan Province, Xishuangbanna prefecture, Lunan Mountains. Cultivar: Jinggu Dabai
How to Steep: Eastern Brewing (recommended): use 1 gram of tea per 1 oz.195°. Rinse leaves. Brew for 40 sec for the 1st & 2nd infusions. Then add 40 sec to each additional brew.
Western: 2–2.5 tsp/2.5 grams, 8 of water, 195°F, 3-5 min
Fun Fact: The name derives from the leaves being withered and dried indoors, never being exposed to sunlight. Whereas most pu'er and white teas are sun-dried. Many claim limiting sunlight brings out more sweetness in the tea. This indoor process also creates the striking black-and-white contrast: darkened surfaces on exposed parts while buds stay light. The moonlit-drying narrative adds to the tea’s lore, echoing old practices where leaves were gently withered under moonlight.
Fun Fact 2: This tea was harvested in March 2026.
Similar Teas: Nepal Silver Tips, Shoumei Malted Honey, White Peony Special Grade
