Silver Needle or “Bai Hao Yin Zhen” is considered to be the finest amongst white tea varietals. Its silvery down-covered leaf buds come from the Da Bai tea tree – indigenous to Fuding County, Fujian. Between late March and early April, the first tender leaf buds of this tea tree are hand-gathered, then placed in a humidity and temperature controlled room to rest. This step, known as “fading”, very gently oxidizes the buds. Once faded, the white tea is gently baked.
The result is an antioxidant-rich crystalline infusion that is smooth and light with a subtle bouquet of honey, apricots and flowers. Because only buds are used, the pale infusion has a distinctively round and creamy mouth feel that tastes sweeter and richer than the color of its leaves would suggest.
Water Temperature: 185°, or when small bubbles begin to form and steam is more visible.
Brewing Instructions: Use 1.5 tablespoons (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1-2 minutes. May be infused multiple times.