Cloud tea is like life; life is learning, wisdom is cultivation.
Mid-Autumn has passed, the mooncakes are finished, but the lingering spirit of the festival has not yet faded. At this time, I brew a pot of Moonlight White to draw a perfect conclusion to the celebration. Moonlight White is a type of white tea from the Simao region of Yunnan. The leaves are white on the underside and dark on top, as if moonlight were shining on them—hence the name.
The production of Moonlight White is very special. Like other white teas, it relies primarily on sun-withering. But the withering of Moonlight White typically takes place at night, earning it the nickname “Moonlight Beauty.” The cooler, more humid nighttime temperatures slow the withering process, preserving more floral notes and sweetness. The production method is quite romantic—tea farmers work under moonlight, spreading the leaves one by one, letting the night air slowly draw the moisture from the leaves. It is as if the moonlight casts a spell upon the tea.
After Mid-Autumn this year, I opened a 2022 Moonlight White ancient tree tea. This cake has been stored for three years. The floral notes have begun to transform into honeyed aromas, yet it still retains the characteristic clean sweetness of white tea. One rinse, and the second infusion pours out pale gold and luminous, beautifully clear. The first sip fills the mouth with a floral-honey fragrance—not overpowering, but gentle, like wildflowers in the mountain. By the third infusion, the sweetness deepens, and a clean sweetness lingers throughout the throat.
The greatest difference between Moonlight White and other white teas lies in its sweetness. In most white teas, such as Fuding Bai Hao Yin Zhen or Shou Mei, the sweetness develops gradually. But Moonlight White is sweet from the very first sip—sweet on entry, even sweeter in the aftertaste. This is related to Yunnan’s large-leaf tea tree variety—the large-leaf variety has particularly high amino acid content, which makes the sweetness especially prominent.
Drinking Moonlight White after Mid-Autumn has a benefit: it is cool but not cold in nature, and can gently clear the heat accumulated from eating too many rich foods during the festival. During Mid-Autumn, one eats many mooncakes, roast meat, chicken, and duck, and the body accumulates dampness and heat. A cup of Moonlight White, with its clean sweet liquor, can help the body release this excess. From a traditional wellness perspective, the polyphenols and flavonoids in white tea are valued for their antioxidant properties.
I remember the first time I drank Moonlight White. It was at a tea farmer’s home in Simao, Yunnan. It was nighttime, and the moon was full and bright. The farmer brewed a pot of Moonlight White, and I took one sip and was stunned—I had never tasted such sweet tea. I asked why it was so sweet, and he laughed, saying, “Because it was dried by moonlight. Tea dried by moonlight is especially sweet.” I knew he was joking, but the feeling of that night, I remember to this day. Moonlight, tea fragrance, and clean sweetness—these three combined make the most beautiful Mid-Autumn memory.
After Mid-Autumn, the weather begins to cool, but it is not yet truly autumn. Moonlight White is just right at this time—not too cool, not too warm, clean and sweet. Sometimes I add a few goji berries to the Moonlight White. The sweetness of the goji berries blends with the floral-honey notes of the tea, creating a unique flavor, and goji berries are traditionally considered good for the eyes. After several nights of moon-gazing, the eyes get tired, and a cup of Moonlight White with goji berries is perfectly restorative.
Tea has grades; all may enjoy it regardless of status.
By the sixth infusion, the sweetness of Moonlight White becomes even more refined, and the floral notes have fully transformed into honeyed aromas. At this point, I sit by the window, looking at the streetlights outside, thinking of the Mid-Autumn moon. The name Moonlight White is truly well chosen—its clean sweetness is like moonlight, gentle yet enduring. After finishing the pot, the mouth remains sweet for a long time.
Mid-Autumn has passed, but the tea remains. A pot of Moonlight White draws a sweet conclusion to the festival. Next Mid-Autumn, I will again drink a pot of Dian Hong with mooncakes, then follow up with a pot of Moonlight White to close. This has become my Mid-Autumn ritual—the sweet richness at the beginning and the clean sweetness at the end, together making a complete Mid-Autumn.
Make friends through tea, please enjoy a cup.
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Author: Old Tea Head · Lin Shen (LamSam)
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