“The cleanest cup of tea (in my opinion). According to Red Blossom, you should pour some hot water over the leaves to “wash” them and throw away the liquid. I usually just brew an initial cup at 180...” Read full tasting note
“Sipdown no. 105 of 2018 (no. 461 total). As a cold tea, it’s not just water and indeed is rather tasty. This is a pattern for me. Cold brew probably brings out the flavor of white tea in a way that...” Read full tasting note
“Makes a very nice cup of delicate white tea. I usually make a two infusions. and the second infusion is just as nice as the first. I usually use my IngenuiTea for brewing and it easily filters...” Read full tasting note
“This is a very nice tea. Not yet a favorite, but a pleasantly sweet subtle flavor that persists in the mouth but is not even slightly acrid. It makes a great pot to relax with at the end of the...” Read full tasting note
Our Silver Needle Reserve Grade is the absolute best “Bai Hao Yin Zhen” we have imported to date. We began with hand-picked down-covered leaf buds from Fuding County’s Da Bai tea tree, harvested late. We selected only those buds that exhibit exceptional floral aromatics.
The leaves are then “faded” for exactly 36 hours before they are gently baked. This “fade” time results in a bright, flowery tea that brings to mind fresh cut roses, apricot blossoms and sweet alpine water. The aroma lingers long after the leaves are spent. The mouth feel is light, absolutely smooth and without any astringency, the taste sweet and lingering.
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.
Recommended Method: Gaiwan, Ceramic Teapot, Infuser
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