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Chinese Organic Supreme Bai Hao Yin Zhen Silver Needle White Tea Silver Needle

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Chinese Organic Supreme Bai Hao Yin Zhen Silver Needle White Tea Silver Needle Item NO.: 253183055980

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Product Name Chinese Organic Supreme Bai Hao Yin Zhen Silver Needle White Tea Silver Needle
Item NO. 253183055980
Weight 0.3 kg = 0.6614 lb = 10.5822 oz
Category WHITE TEA > Bai Hao Yin Zhen
Tag Chinese Organic Supreme Bai Hao Yin Zhen Silver Needle White Tea
Creation Time 2019-06-11


Type:White tea
Grade:AAAAA
Vintage: This Harvest Season,

Description:

Baihao Yinzhen also known as White Hair Silver Needle, is a white tea produced in Fujian Province in China. Amongst white teas, this is the most expensive variety and the most prized, as only top buds (leaf shoots) are used to produce the tea. Genuine Silver Needles are made from cultivars of the Da Bai (Large White) tea tree family. It is important to point out that there are other productions that look similar with downy leaf shoots but most are green teas, and as green teas, they taste differently and have a different biochemical potency than the genuine white tea Silver Needle. It is commonly included among the China famous teas.

Production Processing:
A genuine Silver Needle is a white tea. As such, it is only lightly oxidized.The best productions are from the first flushes, which generally take place between late March to early April,when the year's first new buds "flush". For the production of Silver Needle, only the leaf shoots, i.e. the leaf buds before opening, are plucked.Unlike the plucking of green tea, the ideal time and weather for plucking white tea is a sunny morning when the sun is high enough to have dried any remaining moisture on the buds.

Traditionally, the plucks are laid in shallow baskets to wilt under the sun for an extended period, and the best quality produced today are still made this way.To avoid loss due to sudden rain, gusts, or other accidents, some producers are taking the plucks indoor to wilt in a chamber with artificial warm air flow. The softened shoots are then piled for the required enzyme oxidation (often incorrectly referred to as fermentation) before they are taken for a low temperature bake-dry.

Tasting and brewing:
As with all white teas, it is best prepared with water below boiling (at around 75 to 80 degrees Celsius or 167 to 176 degrees Fahrenheit) and produces a slightly viscous glittering pale yellow color with evidence of floating white hairs that reflect light. The flavor and fragrance should be delicate, light, fresh, and sweet. Steeping should be longer than other white teas; up to 5 minutes per brew, and the volume of tea to be used can be higher. There are few parallels to be drawn as the taste is not similar to any other teas but Bai Mu Dan, except the latter is fuller but not as sweet and delicate.

Storage:
Protect against the tide, peculiar smell, keeps in low temperature and refrigerates it.




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