Ultra Rare - only 2% exported to the UK per year!
Jasmine Silver Needle tea is an exquisite masterpiece where the delicate art of tea meets the aromatic allure of jasmine. Named Bai Hao Yinzhen (白毫银针) in Chinese, this tea is a captivating blend of silver needles and the enchanting essence of jasmine blossoms.
Exclusively sourced by our founder's Brother, Jason Chen, from the secluded (and hard to reach) Xiangqian Village in Zhenghe County, Fujian.
The village has around 35 core workers who skillfully weave silver needles with freshly harvested jasmine flowers. Through a meticulous and natural production process, the tea absorbs the fragrant jasmine aroma, ensuring a harmonious fusion of floral and delicate notes.
As with all premium silver needle white tea, these greyish snowy needles resemble one another uniformly – a prime hallmark of a special white tea.
Tasting Details
Specification
Storage: Store in a cool, dry place, away from sunlight. Re-seal packaging between use.
How to Brew
- Use one teaspoon of leaves (roughly 3g) for each person for whom you are brewing tea.
- Use cooler water for YinZhen white tea; around 75-80 degrees is perfect
- Steep for 2-3 minutes according to taste.
- Reuse the leaves a further 3 times by simply adding more hot water.
Farming process:
Only the very light-green almost greyish-white coloured leaves which are covered with velvety downy fuzz (a sign of tenderness) are selected during white tea flush seasons. These revered leaves are not harvested if the dew has not evaporated or if there is frost on the ground; therefore, it must be a fabulous, sunny day between mid-March and mid-April. Furthermore, no purple buds (sun or cold burnt) are allowed in the sorting, and the stems must not be too long or too short. Any leaves damaged by wind, insects, over-handling, or those that are partially open are often rejected or classified as a lower grade.
The ideal appearance of this premium white tea is a leaf or two wrapped around a developing new shoot, which looks like a needle overall. These tips are plucked and segregated from the rest, then naturally withered and dried in the sunlight before a painstaking process of further manual sorting to select the long, velvet, furry, white needles. The tea leaves are not kneaded nor undergo fixation, which preserves much of the white hair on the leaves and gives the tea a relatively mild flavour. If mechanical drying is required, the leaves are gently baked at temperatures of less than 35°c to preserve their maximum antioxidant and active enzyme levels, the least concentration of caffeine, and, of course, their one-of-a-kind white tea character to delight our senses.
