Organic White "Moonlight Beauty" Tea

$4.00 USD

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Tasting notes

About these tasting notes

These are the tasting notes we and others pick up most often. Palates vary, so you may catch some, all, or different ones — flavor is personal and subjective. Nothing is added: there are no added flavorings in this tea. Any notes you find developed naturally in the tea plant through rediscovered artisanal processing techniques.

Vanilla Custard Mango Peaches Buttered biscuits

Effects

About these effects

These are the effects people most often report from this tea. Bodies differ, so treat them as a common guide rather than a promise — most people notice at least one, but what you feel is personal.

Blissful relaxation Clarity of mind Calm

White Tea - processed by cool evening air

This White Tea (Bai Cha)(白茶) comes from the beautiful Simao region of Yunnan, China. It is a unique lightly-oxidized white tea, named for its striking dark-and-light appearance, with silvery buds contrasting against deep green leaves, as well as its traditional “nighttime withering” process.

White tea is the least processed of the 6 main teas, made from young buds and leaves of the Camellia sinensis plant harvested in early spring. The fine silvery hairs, called Bai Hao (白毫), that cover the unopened buds give white tea its characteristic appearance. Rather than being rolled or fired like green and black teas, the leaves are simply withered and dried, preserving much of their original character and natural antioxidants.

This offering uses a premium 1 bud, 1 leaf ratio, giving the tea a particularly elegant balance of tender buds and flavorful young leaves. This also means lower caffeine content than typical "Silver Needle" White Tea Baihao Yinzhen (白毫银针).

Notes from Staff: This tea is really fun to steep 6+ times because the flavor keeps changing with every infusion. At first you get pleasant vanilla and custard notes, then around the third steep it starts moving into fruity flavors like mango and peach. Great tea to sit down with on a rainy afternoon and just keep steeping.

Old Mountain Tea Guarantee

Our teas are guaranteed free from harmful chemicals. We source directly from small, clean family farms that take real pride in their work — no middlemen, no anonymous blends. Many of these teas are bug-bitten, and leafhoppers only feed on gardens grown without pesticides, so the leaf itself is living proof the garden is clean. Every tea is grown to organic standards and traceable to the farm that made it.

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High Mountain Tea, White TeaOrganic FarmsSmall Batch ProductionHand-harvested & ProcessedNo Added Flavors or Preservatives — Ever!Secure Checkout30-day Returns

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Origin & Terroir

Cultivar About this cultivar Chang Ye Bai Hao (长叶白毫) is a rare large-leaf Yunnan cultivar selected from the Menghai Nannuo Shanqunti population by the Tea Research Institute of the Yunnan Academy of Agricultural Sciences and officially registered in 2024 as Yunnan Tea No. 4. Its heritage is especially interesting because it is associated with Jinggu Camellia taliensis, a close relative of Camellia sinensis with distinct genetic and leaf characteristics. This gives Chang Ye Bai Hao a unique parental heritage that sets it apart from more typical C. sinensis cultivars. The cultivar is easily recognized by its plump, densely white-fuzzed buds and leaves that are often especially downy on one side. It is remarkably versatile and can be processed into all six major tea types: green, white, yellow, oolong, black, and pu-erh. Its naturally fruity, honeyed, floral, and lightly grassy character makes it particularly well suited to premium Yunnan white teas such as Bai Mu Dan and Moonlight White.: Chang Ye Bai Hao varietal(長葉白毫) (loosely, "Long Leaf, fuzzy buds".
Status: Semi-Rare
Processing method: Lightly Oxidized - Air Dried(晾干)
Charcoal roast level: 0%

Region: Mulihe Village, WanZhang Shan, Pu'Er City, Simao, Yunnan, China
Harvest: Spring 2026(Certified Organic: ECO-CERT)
Elevation: 1260 meters
Climate: Misty, Mountanious, Moderate
Oxidation level What oxidation level means Oxidation is what turns green tea into oolong or black tea — as leaves are bruised and rested, enzymes react with oxygen and deepen their color and flavor. Green tea sees almost none; oolong ranges widely; black tea is oxidized fully.: (5% · Low)
Picking style Why picking style matters Hand-plucking means workers select each bud and leaf by touch, one at a time — far slower and more expensive than machine harvesting, but gentler on the leaf. As labor costs rise, fewer gardens still pick this way, making hand-plucked tea increasingly rare.: Hand Plucked
Bug-bitten level: 0%