2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake
2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake

2026 Nannuo Yueguangbai White Tea, Wild Forest stone-pressed Cake

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Grown protected by mountain fog, the leaves of this Yueguangbai 月光白 (Moonlight) white tea carry the purest expression of a high mountain forest.

Harvested in early spring 2026, these big yet tender leaves bloom in our wild forest on Nannuo Mountain, where 40–50 year-old tea trees grow naturally in the shaded underwood. These trees, nourished by a rich biodiversity, lend their leaves remarkable clarity and depth.

In gongfucha, this white tea reveals all the fresh floral fragrances of a young Yueguangbai, with hints of fruity sweetness and tropical citrus notes followed by a clear honey sweetness. Vibrant and creamy in the mouthfeel, its energy grows brew after brew, invigorating the body and leaving a persistent refreshing feeling in the mouth. 

The optimal weather and environmental conditions of harvest 2026 allowed these leaves to grow with gentle sun and consistent fog. The good balance of sunny days that preceded and followed the harvest, allowed the leaves to store less catechins and produce more aminoacids, translating in less astringency and more fragrance. The Yunnanese traditional sun-drying technique was flawless, gifting all our Yueguangbai and Pu'er teas with a great aging potential.

For more information about harvest 2026, read our insightful tale of this season.

Farmed, harvested, processed, and distributed by Eastern Leaves

Plantation altitude: 1800 meters
Origin: Southwest Yunnan, Xishuangbanna, Nannuo Mountain, Bama village
Flush: Spring 2026
Pressed on: May 21st 2026
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with warm water and pour it after a few seconds.
Brewing time: Begin with a 40-second brew. Increase with each successive brew as needed. 
Water temperature: 85-90°C
Number of brews: 10

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 4 minutes
Water temperature: 85-90°C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 3-4 hours, or in the fridge for 7-8 hours. Filter the liquor and drink within 24 hours.

Farmed and harvested by Eastern Leaves

Our tea production

This tea comes from the tea forest we own in Yunnan, in Nannuo and Lunan/Pasha mountain.
We take care of each leg of the production: from the care of the under-forest until package and distribution.

Generations of masters

Our production is entirely supervised by Yan Kunli, that was born and raised on Nannuo mountain, and in 2007 won the Pu'er Shengpu producer competition for the highest Shaqing skills, among all the Hani minority in Yunnan. He is the master in his craft, and we are proud to have him with us.

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