Yunnan Silver Needle 25g
Description: Baihaoyinzhen (Silver Needle) is made from the buds of Jinggu Old White Tea from Yunnan, and the best quality is achieved by using the first flush tea buds harvested in spring. The picking of the leaves has strict requirements, which the best timing is on sunny days, while no picking on rainy days or before dew has dried. The tea buds are also not being picked from thin or weak plants, those damaged by disease or insects, or with split and hollow buds.
Features:
Ingredients: Plump buds of Jinggu Dabai tea
Harvest: Best picked on sunny days, avoiding rainy days and wet leaves
Process: Natural indoor withering without electric or charcoal roasting
Appearance: Plump buds, covered in white hairs, resembling silver needles
Flavor: Delicate and pure with floral and milky notes
Brewing Instructions:
Hot Brew Method:
Use 3-5 grams of dry tea, initial water temperature around 80°C (176°F).
Steep for about 1 minute, ensuring the tea does not change color.
After the third infusion, increase steeping time and water temperature to 95°C (203°F).
After ten infusions, if desired, boil the tea for a stronger flavor.
Cold Brew Method:
Use 3-5 grams of dry tea, and steep in room temperature spring or mineral water.
Refrigerate for 8-10 hours.
Enjoy as a refreshing drink to cool down and clear the eyes. For those with a cold stomach, boil the strained tea before drinking.
Special Steep Method:
Use 3-5 grams of dry tea, steep with 100°C (212°F) water for about 2 hours.
Drink when the liquor turns reddish, perfect for outdoor activities.
Description: Baihaoyinzhen (Silver Needle) is made from the buds of Jinggu Old White Tea from Yunnan, and the best quality is achieved by using the first flush tea buds harvested in spring. The picking of the leaves has strict requirements, which the best timing is on sunny days, while no picking on rainy days or before dew has dried. The tea buds are also not being picked from thin or weak plants, those damaged by disease or insects, or with split and hollow buds.
Features:
Ingredients: Plump buds of Jinggu Dabai tea
Harvest: Best picked on sunny days, avoiding rainy days and wet leaves
Process: Natural indoor withering without electric or charcoal roasting
Appearance: Plump buds, covered in white hairs, resembling silver needles
Flavor: Delicate and pure with floral and milky notes
Brewing Instructions:
Hot Brew Method:
Use 3-5 grams of dry tea, initial water temperature around 80°C (176°F).
Steep for about 1 minute, ensuring the tea does not change color.
After the third infusion, increase steeping time and water temperature to 95°C (203°F).
After ten infusions, if desired, boil the tea for a stronger flavor.
Cold Brew Method:
Use 3-5 grams of dry tea, and steep in room temperature spring or mineral water.
Refrigerate for 8-10 hours.
Enjoy as a refreshing drink to cool down and clear the eyes. For those with a cold stomach, boil the strained tea before drinking.
Special Steep Method:
Use 3-5 grams of dry tea, steep with 100°C (212°F) water for about 2 hours.
Drink when the liquor turns reddish, perfect for outdoor activities.
Description: Baihaoyinzhen (Silver Needle) is made from the buds of Jinggu Old White Tea from Yunnan, and the best quality is achieved by using the first flush tea buds harvested in spring. The picking of the leaves has strict requirements, which the best timing is on sunny days, while no picking on rainy days or before dew has dried. The tea buds are also not being picked from thin or weak plants, those damaged by disease or insects, or with split and hollow buds.
Features:
Ingredients: Plump buds of Jinggu Dabai tea
Harvest: Best picked on sunny days, avoiding rainy days and wet leaves
Process: Natural indoor withering without electric or charcoal roasting
Appearance: Plump buds, covered in white hairs, resembling silver needles
Flavor: Delicate and pure with floral and milky notes
Brewing Instructions:
Hot Brew Method:
Use 3-5 grams of dry tea, initial water temperature around 80°C (176°F).
Steep for about 1 minute, ensuring the tea does not change color.
After the third infusion, increase steeping time and water temperature to 95°C (203°F).
After ten infusions, if desired, boil the tea for a stronger flavor.
Cold Brew Method:
Use 3-5 grams of dry tea, and steep in room temperature spring or mineral water.
Refrigerate for 8-10 hours.
Enjoy as a refreshing drink to cool down and clear the eyes. For those with a cold stomach, boil the strained tea before drinking.
Special Steep Method:
Use 3-5 grams of dry tea, steep with 100°C (212°F) water for about 2 hours.
Drink when the liquor turns reddish, perfect for outdoor activities.