Early Spring Silver Needle White Tea

The Early Spring Silver Needle White Tea is a product capable of showing a great freshness and a lot of typical features related to the Fujian area.

The harvest that made this product was done at the beginning of Spring picking only buds in order to obtain one of the most complete white tea tasting experience.

Besides its delicate aspect, in fact, this tea shows in the cup a good intensity and balance between taste, aromatic persistency and body. Thanks to the high contents of aromatic substances in these young leaves it’s also possible to adapt the tasting experience on different palates.

In order to obtain a refreshing taste and some light vegetal notes you can brew this product with a water at a low temperature than usual, so, around the 75 degrees Celsius. While, to obtain a sweeter character with a vegetal note of hay you can go for a water temperature close to the 90 degrees celsius.

Therefore, the Early Spring Silver Needle White Tea, is either good for people who want to approach the white teas from Fujian and also the drinkers who want to maintain a good reference in their tea collection.

Moreover, this product can assume a didactic value for the palate if compared with the Autumn Silver Needle White Tea. Both the teas come from the same plantation but they were harvested in different seasons of the year. This difference distinguishes but also links the taste of the two different infuses offering the chance to understand how much complex expressions you can have from the buds of camelia tree.

Place of origin

Fuding, Fujian – China

Production

After the harvest, the leaves of the Early Spring Silver Needle White Tea whither under the sun in order to loose some humidity and start the oxidation process.

Then, when it comes the right time, the producer moves the tea indoor to following the last moments of oxidation in a more controlled environment before, in the end, expose the leaves to hot air and, so, fixed their aromas.

The processing is really simple but it requires a certain experience to determinate the proper oxidation steps of the leaves and, moreover, dissipate gradually the humidity in the product, so it doesn’t loose its organoleptic features.

Brewing instructions for the Early Spring Silver Needle White Tea

We invite you to brew the Early Spring Silver Needle White Tea in the traditional Chinese style (Gong Fu Cha) with a Gaiwan of an approximate capacity of 100 ml. Following this brewing technique you can, with 4 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.

After a brief rinse of the leaves in water at a temperature of 85°C you can do a first infusion of 20 seconds and, after that, maintaining the same water temperature, you can continue to push the product rising up the previous steeping time of 5 seconds (20 – 25 – 30…).

In order to have a more traditional brew in the Western style we suggest to steep 3 grams of leaves (about 2 teaspoons) for one minute and an half, using water at a temperature of 85°C in a mug with an approximate capacity of 150 ml.

For a better tasting experience, we recommend filtering the infusion as soon as the set steeping time has elapsed. The infusion times we suggest, however, can also be slightly modified to your liking to obtain a more or less intense flavour.

Store in a cool, dry place away from direct sunlight.

White Tea benefits

The category of White tea, together with the Green one, give a moderate energetic effect thanks to its caffeine and amino acids content.

The high number of gems and young leaves in this tea also provide an infuse rich of minerals and antioxidants.

Depending on the kind of white tea and its place of origin it is also possible to feel a pleasant warming or refreshing feeling at the end of the cup. Thanks to this feature the product is suitable to be consumed in every season of the year.