As some of you might know, I make tea themed advent calenders each year for Christmas, it started as gifts to friends and has exploded into me selling them. I had to do pre-orders early since I will be in Pennsylvania for the holiday (really three months that also include holidays) and as of now, four days before pre-orders close, I am making ten calenders. I am so excited for all the folding of origami envelopes and awesome tea I am going to be introducing people to. I am like some sort holiday elf spreading tea joy to people, which is really fun.
Today’s tea is Kenyan Silver Needle White Tea by What-Cha, as you can tell by the name, this tea comes from the Mount Kenya region of Kenya, Africa. Usually when you see Silver Needle (Baihao Yinzhen) it comes from Fujian, China, but this fuzzy tea brings a unique twist since it is from a whole new terroir. The aroma of this particular silver needle is nothing short of mouthwatering, which is why I advise pouring the tea you wish to sniff out of the bag, don’t want to ruin tea by drooling. It is incredibly sweet with notes of peaches and sweet corn, this transitions to floral notes that very much so brings to mind blooming peony flowers. This tea is very fragrant and so very sweet!
I decided to go pseudo-gongfu for my first brewing of the leaves. I discovered (thanks to the power of books and experimentation) that if you brew a silver needle at 185 degrees for 15 minutes, it is fantastic. So I used my gaiwan and tiny cups (mainly for aesthetic reasons, I really like my auspicious gaiwan) and just used less leaf than I would for a usual gongfu session. The brewed leaves have a very strong aroma, even more floral with notes of peony being dominant with a touch of honeysuckle and hyacinth. There are also notes of sweet corn giving the tea leaves an extra sweetness and richness. The poured off liquid is very creamy and sweet with notes of sweet corn and honey.
After a slightly long wait (the only real problem with a 15 minute steep) the mouth feel is very smooth with just a hint of fuzz from the leaves. The taste, well it is fantastic, it manages to be delicate and very rich, it fills up the mouth while not overpowering. The tea starts out very sweet with notes of hay and sweet corn, this transitions to sweet sesame seed, like Halva. After the sweetness there is a strong peony blossom that that lingers into a nectar like aftertaste. The finish is surprisingly fuzzy, adding a delightful tickle to the back of the tongue.
I will admit, I have become mildly addicted to this tea, it Grandpa Styles wonderfully and I have found myself sipping on it for hours. As the tea loses its steam it becomes more floral and slightly vegetal with a lettuce tinge at the end. This tea has become one of my go-to teas to use in my travel steeper, especially on my Thursday game nights where everyone comments on the pretty leaves floating in water. For those wondering how it compares to Silver Needles from Fujian, I would say it is definitely sweeter and has a wonderful sweet corn note that the Chinese variety lacks, the Fujian Silver Needle is much milder and tastes more of fresh vegetation and sweet flowers. I still love the Chinese Silver Needle, but Kenyan Needle has stolen my heart.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/08/what-cha-kenyan-silver-needle-white-tea.html