Description
PPX Floral Silver Needle (Bai Hao Yin Zhen) White Tea (160g)
| Aroma: |
Fresh with tender pekoe fragrance, sweet floral with a hint of sticky rice fragrance |
| Liquor: |
Bright orange-yellow |
| Taste: |
Sweet and refreshing, full of tender pekoe feeling, sips come in soft silky and smooth taste with a hint of soymilk flavor |
| Brewing Method |
|
| Teacup: |
8.5oz / 250ml |
| Temperature: |
|
| Weight: |
2 Teaspoons / 2g Tea |
| Brewing time: |
3 - 5 mins |
One of the most famous teas of China, if not the world, Bai Hao Yin Zhen or Bai Hao Silver Needles, comes from the mountainous region of Fujian province in China. Silver Needles dates to the late 1800s when it first came into production. It is made expressly from the fine buds of the first pluck of spring.
Bai Hao, or Silver Needle White Tea, is the grandfather of white tea. This bud-only tea is believed to have been around since the Song dynasty (960-1279 CE) but only appeared in the late 1800′s in European publications. The cultivar Da Bai of Camellia Sinensis is the plant typically used to make Bai Hao as it produces the longest and largest buds. Bai Hao is only picked in early spring, usually in April, and consists of the buds from the first flush (first growth) of the season. These buds produce the longest of the silver hairs that appear on the outside of the leaf. The name Silver Needle comes from the appearance of needle-shaped buds covered with downy hairs. The buds are typically dried in the sun, some may be dried in a drying room if it is large production or weather prevents drying outside. The tea is usually only 5% oxidized. Brewing this Bai Hao Silver Needle requires care as you do not want to put boiling water on it as it will burn the tea. If brought to a boil, the water should be cooled down to 170° Fahrenheit before adding the tea. It only needs to be steeped for 2-3 minutes and will produce a pale yellow drink with a smooth sweet flavor. (dominiontea.com)
