Silver Needle white tea is produced from an unusual variety of shrub, the Camellia Taliensis. This tea has been withered for a short period (light oxidation) and then quickly dried with hot air. It is a tea for meditation: due to its delicacy, it is indeed difficult to pair with food. For lovers of bud white tea, it is an elegant tea with a fresh aroma and a sweet taste, reminiscent at times of the woody essence of a forest after spring rain. The buds from which Silver Needle white tea is made are large and silvery in color, covered with a soft fuzz (bai hao) that makes them shine like velvet. Once infused, the buds have floral, sweet aromas, with a fresh herbaceous hint of hay. In the cup, the tea appears clear, pale yellow with rosy reflections. The body is light and silky: even when steeped for long times, this tea will never produce astringency or bitterness. The first infusion of Silver Needle white tea yields 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 sainfoin honey. The herbaceous hint is always present but never turns into astringency; it instead adds freshness and fragrance to the liquor. With the third infusion, notes of dried flowers and fruity hints of dehydrated apricot emerge. A first sip of Silver Needle white tea offers the palate an extremely delicate and floral attack: it recalls field flowers 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 can then be perceived, fading into a sugary finish: the persistence is indeed sweet and resumes the honey notes already perceived earlier. Tang Te Village, Jinggu County, Puer Prefecture (Simao), Yunnan Province, China. The best productions come from the first harvests, which generally take place between the end of March and early April: for the production of Silver Needle white tea, only the leaf and buds are picked. The ideal moment is a sunny morning, when the sun is high enough to have dried the residual moisture on the buds. To fully appreciate the exquisite shape of Silver Needle white tea, the ideal is a transparent glass accessory. Heat 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 surface 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 magic dance. An enchanting spectacle to enjoy before drinking the tea. 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 produced from an unusual variety of shrub, the Camellia Taliensis. This tea has been withered for a short period (light oxidation) and then quickly dried with hot air. It is a tea for meditation: due to its delicacy, it is indeed difficult to pair with food. For lovers of bud white tea, it is an elegant tea with a fresh aroma and a sweet taste, reminiscent at times of the woody essence of a forest after spring rain. The buds from which Silver Needle white tea is made are large and silvery in color, covered with a soft fuzz (bai hao) that makes them shine like velvet. Once infused, the buds have floral, sweet aromas, with a fresh herbaceous hint of hay. In the cup, the tea appears clear, pale yellow with rosy reflections. The body is light and silky: even when steeped for long times, this tea will never produce astringency or bitterness. The first infusion of Silver Needle white tea yields 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 sainfoin honey. The herbaceous hint is always present but never turns into astringency; it instead adds freshness and fragrance to the liquor. With the third infusion, notes of dried flowers and fruity hints of dehydrated apricot emerge. A first sip of Silver Needle white tea offers the palate an extremely delicate and floral attack: it recalls field flowers 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 can then be perceived, fading into a sugary finish: the persistence is indeed sweet and resumes the honey notes already perceived earlier. Tang Te Village, Jinggu County, Puer Prefecture (Simao), Yunnan Province, China. The best productions come from the first harvests, which generally take place between the end of March and early April: for the production of Silver Needle white tea, only the leaf and buds are picked. The ideal moment is a sunny morning, when the sun is high enough to have dried the residual moisture on the buds. To fully appreciate the exquisite shape of Silver Needle white tea, the ideal is a transparent glass accessory. Heat 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 surface 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 magic dance. An enchanting spectacle to enjoy before drinking the tea. It is recommended to store Silver Needle white tea in a cool, dry, and dark place.
