A Flower Pressed Into the Moment of Rolling
Most moonlight white (月光白) is made for its look as much as its taste — pale silver on one side of the leaf, dark on the other, like a sliver of moon against night sky. This version, made from 2019 spring material grown in Jinggu's ecological tea gardens, takes the format somewhere else: a whole dendrobium flower (石斛花), bud and all, pressed directly into the leaf during the rolling stage, so it ends up sealed inside the finished pearl rather than just mixed loose alongside it.
The withering itself was adjusted too — a touch of light fermentation folded into the usual white tea withering process, taken slightly further than standard. The result drinks closer to the midpoint between a white tea and a Yunnan black tea (滇红) than either category alone: a bright amber cup, a high, honeyed floral note straight out of the leaf, a soft entry, and a lingering sweetness across the back of the mouth.
一粒5克 — one pearl, five grams, the flower already inside it before the water ever touches it. The decision wasn't to add a flower to a white tea. It was to roll the flower in at the exact moment the tea was still taking its shape, so the two would always travel together.