Early Spring Silver Needle White Tea is a product capable of expressing great freshness and many traits characteristic of 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. Due to the rich concentration of aromatic substances in these very young leaves, it is also possible to tailor the taste experience to one’s palate.
To achieve a fresher taste with delicate vegetable notes, the product can be infused with a water at a lower temperature, around 75 degrees Celsius. On the other hand, if more sweetness and a vegetal hint of hay is desired, water with a temperature close to 90 degrees Celsius can be used.
Early Spring Silver Needle White Tea therefore is great both for those who want to approach the category of white teas from Fujian and for those who want to add a good reference point to their tea collection.
In addition, this product can gain important educational value for the palate when compared with 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 the taste of the two different teas and thus offers insight into how complex the expressions of camellia buds are.
Place of origin
Fuding, Fujian – China
Production
Once harvested, the leaves of Early Spring Silver Needle White Tea are left to wither in the sun so that the plant mass loses some moisture and can naturally begin the oxidation process.
After that, at the appropriate time, the producer withdraws the tea to allow oxidation to proceed in a more controlled environment and finally fixes the aromas and taste by exposing the leaves to jets of hot air.
Processing is very simple, but some mastery is required in recognizing the right times to oxidize the leaves and, above all, to gradually lose moisture so that the product does not lose its organoleptic characteristics.
Brewing instructions for the Early Spring Silver Needle White Tea
We strongly recommend infusing Early Spring Silver Needle White Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 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 quick rinse of the leaves with water at a temperature of 85°C, an initial 20-second infusion can be made, and then, keeping the water at the same temperature, the product can continue to be exploited by adding more to water and increasing the previous infusion time by about 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 suggest to filter the infuse as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.
Store in a cool, dry place away from direct sunlight.
White Tea benefits
The category of White tea, together with the Green one, gives a moderate energetic effect thanks to caffeine and amino acids content.
The high presence of buds and young leaves in this tea also makes for a liquor with a significant presence of antioxidants and minerals.
Depending on the type of white tea and its origin, it is also possible to feel a pleasant sense of freshness or warmth at the end of the drink. Thanks to this feature the product is suitable to be consumed in every season of the year.
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