Our Silver Needle is a fantastic example of an extremely high quality white tea from China's Fujian Province. I selected this tea because it is still harvested by hand, ensuring that only the youngest, tenderest buds - which have yet to experience sunlight hence they retain their soft white down - are selected.
This is a wonderfully refreshing tea, that's extremely high in antioxidants, and one that's perfect to serve in a crystal glass while you sit down, relax and savour its subtle, long-lasting flavours.
While not officially certified by the USDA as organic, the farm where we source this beautiful silver needle from uses only traditional methods of farming and production when tending to their crop. They insist on not using artificial pesticides, or modern chemicals, which they believe would ruin the delicate taste of this tea. With its growth in popularity in the west many silver needle farmers are now rearing their crops more intensively, simply to meet the demands of the market, while showing little regard to the final taste. Personally I think this is a dreadful shame given how exquisite silver needle white tea really can be - which I'm confident our version is.
- Smooth sweet fresh fruits, honeysuckle edges, subtle hints of fresh meadow grasses.
- When brewed these tender down covered buds produce a wonderfully bright champagne coloured liquor. Each cup is soft, mellow and ever so slightly creamy with a delicate fresh ripe melon tone; a distinctive white tea grassiness; and a long lasting almost honeysuckle sweet aftertaste that lingers on the tongue.
- Longer & Less - for a European style of brewing Silver Needle White Tea I would recommend using:
Around 1/2tbsp (3g) of loose leaf tea per person into a pot of around 75º water. (Allow freshly boiled water to stand for 3 minutes) Infuse for around 2 minutes*. For subsequent infusions increase the time by 1 minute each round.
Can be infused 2 or 3 times this way.
Shorter & More - when brewing Silver Needle White Tea in traditional Asian (Gong Fu) style of I would recommend using:
Around 1tbsp (5g) of loose leaf tea with around 150ml of 75º water. (Allow freshly boiled water to stand for 3 minutes) Infuse for around 45 seconds*. For subsequent infusions increase the time by 20-30 seconds each round.
Can be infused 4 or 5 times this way.
*As with all delicate teas, water temperature is crucial. Too hot and you'll ostensibly cook the leaf which will result in an unpleasantly and bitter brew. When using cooler water timing doesn't matter so much. You are far better ensuring your water is at the right temperature, and using a longer infusion - it takes far longer for a tea to become over-brewed this way - than using water that's just too hot which will inevitably ruin your loose leaf tea very quickly!