Yue Guang Hong

What is this tea?

The Moonlight (often called Yue Guang in Chinese) style originates from Yunnan Province (Jinggu/Lincang region), from large-leaf Camellia sinensis var. assamica varieties. The black (hongcha) version, like the “moonlight” white teas, begins with a gentle, long withering process, protected from light, and is then fully oxidized and air-dried. The result: a full, yet silky texture, honey-fruity aromas and a clean, bright cup color.

Origin & processing

• Origin: Yunnan, China (classically Jinggu/Lincang area)
• Raw material: large-leaf Yunnan tea varieties ( assamica )
• Method: long withering, protected from light → full oxidation → air-dried (Moonlight style as black)

Flavor profile

• Aroma: cane sugar, flower honey, dried apricots
• Taste: honeyed sweetness, apricot/longan-like fruitiness, subtle maltiness
• Body: silky, “soft” full
• Finish: clean, honeyed, malty.

Recommended for kombucha

Pure, flavorful black tea is the most stable source of nutrients for the "SCOBY," and the natural sweetness of the Moonlight style makes for a particularly harmonious kombucha. Avoid flavored, oily teas.

50 gram pack, in an aroma-sealed bag.

Preparation instructions

Asian (gongfu)

• Tea: 5 g / 100 ml gaiwan or small pot
• Water: 95°C
• Infusions: 1. 15–20 seconds, then gradually increase (8–10 short rounds also work well)

West

• Tea: 2.5–3 g/250 ml
• Water: 95°C
• Time: 2.5–3.5 minutes (shorter is better to maintain the silky sweetness)

Cold brew

• Tea: 8–10 g / 1 liter of cold water
• Refrigerator: 8–10 hours
• Result: a clean, honey-sweet, slightly fruity, low-bitter drink