This Silver Needle white tea is made from an unusual shrub variety, Camellia Taliensis. This tea was dried for a short time (light oxidation) and then dried quickly with hot air. It is a meditation tea: given its delicacy, in fact, it is difficult to pair it with food. For lovers of white gem tea, it is an elegant tea with a fresh scent and sweet taste, which at times recalls the woody essence of a forest after the spring rain. The buds of which Silver Needle white tea is made are large and silvery in color, covered with a soft down (bai hao) that makes them shine like velvet. In the cup the tea is clear, pale yellow with pink reflections. With the first infusion, the 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 taste reminiscent of honey from sulla. Place of origin: Tang Te village, Jinggu county, Puer (Simao), Yunnan province, China. The best productions come from the first harvests, which generally take place between the end of March and the beginning of April. To fully appreciate the exquisite shape of Silver Needle white tea, the ideal is to use transparent glass teaware. Heat the teapot first with boiling water and then pour 200 ml of water (80°C) over about 3 grams of tea. It is recommended to store Silver Needle white tea in a cool, dry and dark place.
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This Silver Needle white tea is made from an unusual shrub variety, Camellia Taliensis. This tea was dried for a short time (light oxidation) and then dried quickly with hot air. It is a meditation tea: given its delicacy, in fact, it is difficult to pair it with food. For lovers of white gem tea, it is an elegant tea with a fresh scent and sweet taste, which at times recalls the woody essence of a forest after the spring rain. The buds of which Silver Needle white tea is made are large and silvery in color, covered with a soft down (bai hao) that makes them shine like velvet. In the cup the tea is clear, pale yellow with pink reflections. With the first infusion, the 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 taste reminiscent of honey from sulla. Place of origin: Tang Te village, Jinggu county, Puer (Simao), Yunnan province, China. The best productions come from the first harvests, which generally take place between the end of March and the beginning of April. To fully appreciate the exquisite shape of Silver Needle white tea, the ideal is to use transparent glass teaware. Heat the teapot first with boiling water and then pour 200 ml of water (80°C) over about 3 grams of tea. It is recommended to store Silver Needle white tea in a cool, dry and dark place.
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