Silver Needle white tea is made from an unusual variety of shrub, Camellia Taliensis. This tea has been withered for a short period (light oxidation) and then quickly dried with hot air. It is a meditation tea: given its delicacy, it is difficult to pair with food. For lovers of white bud tea, this is an elegant tea with a fresh aroma and a sweet taste, which at times recalls the woody essence of a forest after spring rain. Tasting - Sight and smell. The buds used to make Silver Needle white tea are large and silvery in color, covered with a soft down (bai hao) that makes them shine like velvet. Once infused, the buds have floral, sweet aromas, with a hint of herbaceous, fresh hay. In the cup, the tea appears clear, pale yellow with pinkish reflections. The body is light and silky: even if left to steep for long periods, this tea will never produce astringency or bitterness. Gong Fu Cha tasting notes. The first infusion of Silver Needle white tea gives an extremely sweet and delicate liquor, with fresh floral notes and a light hint of hay. With the second infusion, the sweet notes take on a more defined flavor reminiscent of sulla honey. The herbaceous note is always present but never turns into astringency; instead, it gives freshness and fragrance to the liquor. With the third infusion, notes of dried flowers and fruity hints of dehydrated apricot emerge. Western style. A first sip of Silver Needle white tea offers the palate an extremely delicate, floral attack: it recalls wildflowers and dried flowers. The tea then takes on the sweet taste of acacia honey and hints of freshness also given by a very light herbaceous note of hay. Fruity notes of melon and apricot are then perceived, fading into a sugary finish: the persistence is in fact sweet and recalls the honey notes already perceived earlier. Place of origin: Tang Te Village, Jinggu County, Puer Prefecture (Simao), Yunnan Province, China. Production. The best harvests come from the first pickings, which generally take place between the end of March and the beginning of April: for the production of Silver Needle white tea, only the leaf and buds are harvested. The ideal time is a sunny morning, when the sun is high enough to have dried the residual moisture on the buds. How to prepare Silver Needle white tea. To fully appreciate the exquisite shape of Silver Needle white tea, a transparent glass accessory is ideal. Warm the teapot first with boiling water and then pour 200 ml of water (80°C) over about 3 grams of tea. The tea buds will begin to float on the top of the teapot. After 5 minutes, some buds will sink to the bottom of the teapot while others will remain at the top. All the buds will then rise vertically, performing a magical dance. An enchanting spectacle to enjoy before drinking the tea. Storage: it is recommended to store Silver Needle white tea in a cool, dry, and dark place.
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Silver Needle white tea is made from an unusual variety of shrub, Camellia Taliensis. This tea has been withered for a short period (light oxidation) and then quickly dried with hot air. It is a meditation tea: given its delicacy, it is difficult to pair with food. For lovers of white bud tea, this is an elegant tea with a fresh aroma and a sweet taste, which at times recalls the woody essence of a forest after spring rain. Tasting - Sight and smell. The buds used to make Silver Needle white tea are large and silvery in color, covered with a soft down (bai hao) that makes them shine like velvet. Once infused, the buds have floral, sweet aromas, with a hint of herbaceous, fresh hay. In the cup, the tea appears clear, pale yellow with pinkish reflections. The body is light and silky: even if left to steep for long periods, this tea will never produce astringency or bitterness. Gong Fu Cha tasting notes. The first infusion of Silver Needle white tea gives an extremely sweet and delicate liquor, with fresh floral notes and a light hint of hay. With the second infusion, the sweet notes take on a more defined flavor reminiscent of sulla honey. The herbaceous note is always present but never turns into astringency; instead, it gives freshness and fragrance to the liquor. With the third infusion, notes of dried flowers and fruity hints of dehydrated apricot emerge. Western style. A first sip of Silver Needle white tea offers the palate an extremely delicate, floral attack: it recalls wildflowers and dried flowers. The tea then takes on the sweet taste of acacia honey and hints of freshness also given by a very light herbaceous note of hay. Fruity notes of melon and apricot are then perceived, fading into a sugary finish: the persistence is in fact sweet and recalls the honey notes already perceived earlier. Place of origin: Tang Te Village, Jinggu County, Puer Prefecture (Simao), Yunnan Province, China. Production. The best harvests come from the first pickings, which generally take place between the end of March and the beginning of April: for the production of Silver Needle white tea, only the leaf and buds are harvested. The ideal time is a sunny morning, when the sun is high enough to have dried the residual moisture on the buds. How to prepare Silver Needle white tea. To fully appreciate the exquisite shape of Silver Needle white tea, a transparent glass accessory is ideal. Warm the teapot first with boiling water and then pour 200 ml of water (80°C) over about 3 grams of tea. The tea buds will begin to float on the top of the teapot. After 5 minutes, some buds will sink to the bottom of the teapot while others will remain at the top. All the buds will then rise vertically, performing a magical dance. An enchanting spectacle to enjoy before drinking the tea. Storage: it is recommended to store Silver Needle white tea in a cool, dry, and dark place.
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