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Silver Needle Organic White Tea

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Product code: 12

Availability: In stock

Quick Overview:


Origin: Fuding, Fujian Province, China
Harvest: March 2017
Tea leaves: leave buds only
Taste: Notes of hay, dried meadow flowers, with a hint of sweet melon aftertaste combine with a smooth velvety finish and easy-to-drink

Weight: 50g


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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 an organic tea garden (certified by IMO, Switzerland) at 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.

This Silver Needle has a mellow, delicate and gently sweet flavour that sharpens the senses without overwhelming the tongue. Notes of hay, dried meadow flowers, warmed brown sugar and just a hint of sweet melon aftertaste combine with a smooth velvety finish and easy-to-drink texture.

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.

Brewing Instructions:

How to brew

- Use freshly drawn cold water

- Boil water & allow to cool for 3 minutes to about  85 ºC

- Use 3g tea leaves in a 350ml cup

- Steep for 1 to 2 minutes (or to your taste), 

- Infusions: at least 3 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone

- Brewing vessel: Glass cup, gaiwan, glass or porcelain pot

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