Yue Guang Bai White is Excellent in Winter

Tea :      Purple Varietal Yue Guang Bai White

Producer:  Yunnan Sourcing

Website: Purple Varietal Yue Guang Bai White

Website description:  This is a unique tea to be sure.  It’s made from Wild Tree Purple varietal tea (ye sheng cha) growing in Mangshi County of Dehong.  The tea grows wild and is only harvested in March.  The tea was processed using the same technique used for Yue Guang Bai, the tea wilts briefly before being put into a long wind tunnel tube, where the action of air movement gradually halts the oxidation of the tea.

The taste is something unique too.  There is a lot of complexity, with notes of fruit, flower, sugarcane, and a kind of bitterness that fades quickly.  With even a few months of age the bitterness will transform into fruit sweetness with a long lasting after-taste.  The tea soup is yellow and is thick and soupy.

Brewing Specs

Water:  240 ml/ approximately 8 oz

Temperature: 185 F

Steep Time: 3 minutes for 3 gm

My Review System: https://artofthepair.com/tea-overview/

My Overall Impression (Score of 87.5%)

While it’s winter and chilly, I needed to change my tea selection to something different.  Yes, I crave deeper richer teas in the winter to stay warmer.  However, every now and then, I need something different.  Typically, I would not reach for a white tea during this time.  Trust me, they are enjoyable but delicate.  I want to savor them over time to relax.  In winter, this can be a bit of an issue to keep them warm.

This brew from Yunnan is different.  The tea will be gone before you know it and I drank the entire sample before realizing it.  It’s really different that other whites I’ve tried.  It’s very inviting with its off dry sugarcane notes, dusty texture and medium body, acidity, and tannins.  Frankly, it just was a fascinating brew that spoke to me with its unique flavor profile.  And I can’t wait to brew this as an iced tea in the summer.

I need to pick up some more of this 2021 before its gone (so should you).  Also, I would love to compare it to later years to see its development. 

What do I think this Tea’s Personality is?

  • Happily leaning in on a warm Spring Day to smell a treasure trove of flowers in a greenhouse.

The Price

The price on 2/9/24 is $9.50 for 50 grams.

Broken down:

  • 50 gm / 3 gm for steeping = 16 brews
  • 16 brews from package = app. 59 cents per brew

Typically, I double steep all my teas (use the tea twice) so I can get 32 cups or approximately 30 cents per cup.  Some may consider this a bit high but for aged tea of this quality, I know it’s worth it.


  • Opening the package, you are hit with good notes of alfalfa/grass along with sugarcane and something floral.
  • This was followed by notes of apples, tropical fruit (could not make it out), ornamental basil ( I grow it, so I know this aroma), sage, mint and rose buds.
  • Once brewed, fantastic notes of green malt and Nori are followed by a sweet forest aroma after rain, wet grass, and alfalfa.
  • I loved the diverse hints of ginger, nutmeg, fresh grapes, apricots, mango, and marigolds.


  • I had kid flashbacks on the first time my dad bought sugarcane for us to try. I was expecting a sugar bomb, not something mildly sweet like this tea. 
  • Its core flavor notes of apples, green malt and sugarcane are all tied into a sweet southern biscuit profile finishing with notes of melons and bananas.
  • Please note that the overall flavor is very delicate and light with makes it highly appealing.
  • This is interesting with its medium levels of acidity, tannins, and body. It’s extremely easy to drink, even with its dusty mouthfeel.


  • Aromas (4.5/5)
  • Flavors (8.5/10)
  • Overall impression (4.5/5)
    • Total score = 87.5 percent (17.5/20)

Foods to Pair and Why

  • Sometimes, you do not need to pair anything with a tea other than a movie and a comfortable chair.
  • However, if I had to consider pairings, the first one would be a sweet Southern Biscuit and cream to serve with this. No jam….just straight up.
  • I’m a huge fan of fresh summer vegetables picked from the garden, washed, sliced, and barely cooked. For this brew, I would pick some summer squash and peppers and lightly sauté these in orange infused olive oil with some fresh basil and put on some crusty bread (no tomatoes).
  • I would love to source some good fresh Dover sole fillets to steam with the vegetables above wrapped in parchment paper.
  • I’m not sure why but the chef brain took me to a Veal Scallop that was lightly breaded and sauteed with some sage to pair with the brew.
  • Lastly, I happened to have some Sheep’s milk cheese soaked in Pedro Ximenez Sherry wine and I tried this with the tea. WOW!!!
Verified by MonsterInsights