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Our Silver Needle White Tea is both delicate and beautiful. The silvery tea buds yield a light pale liquor and has a 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.
Also known as Bai Hao Yin Zhen or 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 reaches an altitude of 1000m and the slightly acidic soil is excellent for growing tea. The unique terrain where the tea is growing is in partial shade of other trees and 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 an abundance of antioxidants.
The silvery tea buds yield a light pale liquor and has a 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.
Nine Peaks Mountain of Fuding, Fujian Province, China.
20th to 25th March. Only the young shoots are carefully hand-picked and sun-dried.
Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
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.
Recommended Water: Try to use natural mineral water.
Water Temperate: 90°C in porcelain Gainwan
Leaf to water ratio: 5g per 100ml
Brewing time: About 10 seconds for the 1st to 3rd infusion. Increase the infusion time for each subsequent brew.
Tips: For Gong Fu Brewing use a Gaiwan to brew and keep the lid open while the tea is brewing.
Recommended Water: Try to use natural mineral water.
