2014 Spring Silver Needle Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cookie, Hay, Milk, Sugar, Honey, Nectar, Peppercorn, Sugarcane, Apricot, Cream, Menthol, Oats, Smooth, Sweet, Mineral
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by cookies
Average preparation
185 °F / 85 °C 2 min, 0 sec 6 g 8 oz / 227 ml

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From Yunnan Sourcing

This little tea cake is composed entirely of first flush of spring sun-dried silver needles from the county of Feng Qing in Lincang. It is stone-pressed by hand in the traditional manner. Our silver needle cake can be aged over the years and will develop a textured and sweet taste.

This tea should not be confused with silver needles white tea, which is heat dried and cannot be aged. Our silver needle cake is composed of sun-dried material and was processed as a traditional raw pu-erh.

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4 Tasting Notes

92
11 tasting notes

I’ve had this tea sitting in my closet in a small cardboard box for several months now, and decided to take it out and try it out.

I had brewed this tea for the first time immediately after it arrived. That first cup was more typical of a white tea, with delicate hay notes. Naturally sweet, I didn’t add any sugar which is unusual for me.

This cup surprised me, as I could taste sugar cookies, and even eventually milk. These flavors float atop the fresh hay notes mentioned before, and all meld and blend together for a very smooth and soothing cup of tea. Lovely!

I can’t wait to try this again in the future to see how the flavors unfold with time.

Flavors: Cookie, Hay, Milk, Sugar

Preparation
3 min, 0 sec

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99
50 tasting notes

I loved this tea. I reccomend using 150 degree f water for the frst 5 steeps just to really enjoythis teas floral sweeter qualities. Its hard to oversteep this tea.

tanluwils

This one is nicely textured and very cheap. The buds remind me of feathers!

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92
503 tasting notes

The aesthetic value of this cake alone would make anyone swoon. I opened the wrapper to revale a beautiful downy disk. Long silver furry buds make up this fantastic tea. I brewed it in my gaiwan with slightly hotter water than I would with Bai hao yin zhen. The dry leaves have an intense aroma of stone fruit, honey, and cyprus. I broke a small chunk off and brewed. The taste is almost identical to Silver needle except for the intensity. It has the same honey and hay taste but more in depth. The flavors are brought out and maximized. The dry leaves have the scent of honey, sugar, hay and with a spicy undertone. I can hint at lychee and peppercorn. The aftertaste is phenomenal with a sweetness that lingers long after drinking. Unlike silver needle I’m able to steep this repeatedly with a consistent palatableness. The liquor is light golden copper with hairs lining it. A truly magnificent brew, I only wish I could taste it once it has aged for some time.

Flavors: Hay, Honey, Nectar, Peppercorn, Sugarcane

Preparation
180 °F / 82 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Tealizzy

Mmmm, sounds amazing!

Haveteawilltravel

Oh I love it, definitely one of my all time favorites :)

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85
972 tasting notes

This sample came from miss cookies. Between looking at the description and the tea itself, I was a bit confused as to whether this is technically a white tea or a sheng. So I ended up just steeping it like I would a regular silver needle. The leaves are similar to other silver needles – they’re long and covered with silver hairs. However, I can definitely tell that they’re been compressed into a cake. They look somewhat flatter than usual and they have an interesting crimpy texture. Dry scent is subtly sweet with hints of stonefruit.

The steeped tea does smell like a combination of white and sheng teas – it has the soft hay notes but there’s also a touch of menthol. Yum, I was afraid this would come out bitter, but it’s not even close. It’s actually very sweet and there’s the most lovely and super creamy grain flavor that reminds me of oatmeal with cream. There’s a bit of apricot that especially comes out near the end, and I also get a tiny hint of sheng-y menthol and a slight cooling sensation on my tongue. I really like this one, and I imagine it would only get more delicious as it ages.

Flavors: Apricot, Cream, Hay, Menthol, Oats, Smooth, Sweet

Preparation
185 °F / 85 °C 3 min, 0 sec 3 tsp 12 OZ / 354 ML
Red Fennekin

These teas sound so intriguing – I think I’ll have to move some of these white tea cakes up my wishlist…!

rosebudmelissa

that does sound very interesting.

cookies

I’m not sure what classification it falls under either. I think just an aged white?

Dr Jim

I bought a cake but was disappointed. I’ve had older silver needle sheng that was just marvelous. I think this one needs some aging to become more complex. At the moment it just seemed like a silver needle tea.

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