well, it is one one these teas that don't fit in any usual convenient categories.
it is made in southern yunnan, with big leaves species, usually in spring.
the leaves are very lightly withered (as for white tea), then dried not in the sun (as maocha would be) but warm-air dried (warm air is sometimes insufflated).
I have heard that the withering is made at night under moonlight; as for "at night", ok I buy (the idea would be to avoid direct sunlight) yet that would mean picking late in the day so as to avoid long oxydation. as for the "moonlight" part it seems to me some nice image, not impossible though but probably not essential to the processing.
As time passes, some oxydation occurs, and flavors change to something that is not sheng cha evolving (because of slight withering and drying method), nor green tea type leaf maturing, but closer to hong cha flavors.
yet it is not strictly speaking hong cha, hong cha is fully (or very) oxydised in the making.
if such tea was left to mature, it could well go on evolving towards hongcha -then it would be... slow motion hong cha I guess
But I have not encountered that type of tea aged deliberately then released.(edit)
I did a bit of research, and among a few sources found those that seemed to me interesting to peruse:
> from jkteashop : "White moon light tea from Jinggu, is a kind a tea which does not fall into the six tea categories, due to its making techniques. Or to be more precisely, more people would like to define it as white tea; However, it also has its difference compared to white tea.
This tea is made from big white hair big leaves tea trees from Jinggu. Only Jinggu has this type of tea trees, which is charaterized with silver tea hair. Its making process are summarized below: picking the fresh leaves; withering the tea leaves under the moon light（unlike Pu Er tea, which is withering under sun); after the withering process is ok, then it is the finished product of white moon light tea.
jkteashop has 2009 spring yue guang bai, it might interest you if you wish to taste one that has been kept for a year.
link : http://www.jkteashop.com/2009-spring-wh ... ath=66_116
(I would think the species is Camellia Taliensis)
> babelcarp (http://www.panix.com/~perin/babelcarp.c ... uangbaicha
) is not as extensive but provides the characters (well in fact you already can see them on TIM's pics) :"yueguangbaicha (Yue4 Guang1 Bai2 Cha2) = (月光白茶) literally Moonlight White Tea (...)"
TIM, thx for the nice pics ! where did you get your yue guang bai from ?