Silver Needle White Tea

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TEA ORIGIN

Nine Peaks Mountain of Fuding, Fujian Province, China

TEA BUSH

Camellia Sinensis Sinenesis, Da Bai cultivar

HARVEST TIME AND PROCESSING

20th– 25thMarch 2018. Only the young shoots were carefully hand-picked and sun-dried.

TASTING NOTES

The silvery tea buds yield light pale liquor and has mellow, delicate and gently sweet flavour that sharpens the senses without overwhelming the tongue. Notes of hay, dried meadow flowers, and just a hint of sweet melon aftertaste combine with a smooth velvety finish and easy-to-drink texture.

DESCRIPTION

Also known as Bai Hao Yin Zhen or the White Downy Silver Needle, this tea is produced from the soft, downy buds of Da Bai or the large leaf tea varietal. It is picked once a year at the end of March and allowed to slowly dry under the sun. The delicate sweet flavour and the beautiful needle shaped leaves of this white tea are admired by tea connoisseurs worldwide.

This exquisite Silver Needle comes from the Nine Peaks Mountains in Funding City, Fujian Province. The remote location that reaches 1000m altitudes and the slightly acidic soil is excellent for growing tea. The unique terrain where the tea is growing in partial shade of other trees adds to the exceptionally pure taste of this white tea.

Despite being very cooling, this tea is easier on the stomach than green teas, and even a long infusion doesn’t extract bitterness from the delicate leaves. Silver Needle is used to treat inflammation, fevers, skin disease and dental problems in traditional Chinese medicine, and is also known for abundance of antioxidants.

How to brew Green Tea

Common brewing method:

Water temperate: 85°C (boiling the water to 100°C, then wait about 5 mins to cool down)
Leaf to water ratio: 1g per 100ml

Recommended Water: please use natural mineral water with PH 7 and the dry residue under 200°C
Brewing time: about 3 minutes
Tips: adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. 

Gong Fu Brewing Method:

Water Temperate: 90°C
Leaf to water ratio: 3g per 100ml
Brewing time: about 10 seconds for the 1st– 3rd infusion, and increasing the infusion time for each subsequent brewing.  

Tips: For the Gong Fu Brewing, please use Gaiwan to brew and keep the lid open while the tea is brewing. 

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