Silver Needle white tea is produced from an unusual variety of shrub, Camellia Taliensis. This tea was withered for a short period, then quickly dried in hot air. It is a tea for meditation: because of its delicacy, it is difficult to combine it with food. For white tea lovers, this is an elegant tea with a fresh aroma and a sweet taste, sometimes reminiscent of the woody essence of a forest after a spring rain. The buds from which Silver Needle white tea is made are large and silver in color, covered with a soft down (bai hao) that makes them shine like velvet. Once infused, the buds release floral and sweet aromas, with a fresh, herbaceous touch of hay. In the cup, the tea is clear, pale yellow with pinkish reflections. Even if left to steep for a long time, this tea will never produce astringency or bitterness. The first infusion of Silver Needle white tea gives an extremely sweet and delicate liquor with fresh floral notes and a slight hint of hay. At the third infusion, notes of dried flowers and fruity notes of dried apricot appear. Place of origin: Tang Te Village, Jinggu County, Puer (Simao) Prefecture, Yunnan Province, China. The best yields come from the first harvests, which generally take place between late March and early April: for the production of Silver Needle white tea, only the leaf and buds are harvested. To fully appreciate the exquisite form of Silver Needle white tea, a transparent glass accessory is ideal. First heat the teapot with boiling water, then pour 200 ml of water (80°C) over about 3 grams of tea. Storage: we recommend keeping Silver Needle white tea in a cool, dry, dark place.
Silver Needle white tea is produced from an unusual variety of shrub, Camellia Taliensis. This tea was withered for a short period, then quickly dried in hot air. It is a tea for meditation: because of its delicacy, it is difficult to combine it with food. For white tea lovers, this is an elegant tea with a fresh aroma and a sweet taste, sometimes reminiscent of the woody essence of a forest after a spring rain. The buds from which Silver Needle white tea is made are large and silver in color, covered with a soft down (bai hao) that makes them shine like velvet. Once infused, the buds release floral and sweet aromas, with a fresh, herbaceous touch of hay. In the cup, the tea is clear, pale yellow with pinkish reflections. Even if left to steep for a long time, this tea will never produce astringency or bitterness. The first infusion of Silver Needle white tea gives an extremely sweet and delicate liquor with fresh floral notes and a slight hint of hay. At the third infusion, notes of dried flowers and fruity notes of dried apricot appear. Place of origin: Tang Te Village, Jinggu County, Puer (Simao) Prefecture, Yunnan Province, China. The best yields come from the first harvests, which generally take place between late March and early April: for the production of Silver Needle white tea, only the leaf and buds are harvested. To fully appreciate the exquisite form of Silver Needle white tea, a transparent glass accessory is ideal. First heat the teapot with boiling water, then pour 200 ml of water (80°C) over about 3 grams of tea. Storage: we recommend keeping Silver Needle white tea in a cool, dry, dark place.
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