DescriptionHarvested south of the Yangtze River, this premier connoisseur grade of white tea is named for the silver downy hairs that cover the young, unopened buds.
PalateAroma: Soft floral notes.
Palate: Light subtle character with exquisite complexity.
High antioxidants and low caffeine.
Silver needle (bai hao yinzhen) is sorted to ensure uniformity with no stems or leaves, and is primarily picked between the middle of March to early April (before the rains). Carefully blended and hand-selected in small batches (2 kg per blending cycle), we balance the nuanced white tea notes with the slow release of tannins - which contribute to the drinkers' understanding of flavor - using the structure of the notes as guideposts.
It is important to use fresh, cold water (use reverse osmosis, low mineral water) that has a high oxygen content with white teas - particularly teas of single estate varietal. Best drunk in the morning, when your palate is fresh.