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Chinese white tea from Yunnan province in the style of the famous Fudin tea Bai Hao Yin Zhen.
The name translates as "Silver Needles with a White Pile" (Kit. 白)) and indicates the abundance of tea buds. Tender, unopened buds are covered with silver fluff and have the shape of long, slightly curved needles. Because of the kidney raw materials, the taste of Silver Needles is interesting and rich.
For the production of our Needles, raw materials were used, which were collected in early spring in the highlands. The spring first harvest, especially in Yunnan, where there is a pronounced seasonality of the harvest, is valued more than others.
Aroma: sweet and light with hints of spicy herbs, dried plums, and honey.
Taste: soft and silky. The aftertaste is pleasant and long-lasting.
Impact: relaxing and harmonizing.
Traditional Preparation
Add 7-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 180° water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 3 seconds.
Infuse 2nd and subsequent brews for 5-15 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
