Jasmine Silver Needle white tea is a white tea obtained from a process of perfuming with jasmine flowers. It is made by a bud and a leaf, harvested from large pekoe white tea plants from Fuding, Fujian province. It has a delicious and rich aroma of jasmine flower.
The secret of the delicate and rich aroma of jasmine lies in the production process, when the tea leaves are scented with fresh jasmine buds at least five times.
Perfect after meals, it has a long fresh and floral aftertaste. We recommend infusion in glass accessories to enjoy the beauty of the leaves and buds that rise and fall in the water creating a wonderful dance.
Tasting – Sight and smell
Jasmine Silver Needle white tea is composed almost exclusively of medium-large green and silver buds, covered with soft bai hao (the thin white down that protects the buds) that makes them shiny like velvet. On the nose you can already perceive the scented notes of jasmine flowers: when they are infused, the floral scents explode in the teapot, with a rich bouquet of white flowers and sweet notes of honey. In the cup the liquor is clear, pale gold in color with pinkish reflections: on the surface you can see tiny particles of bai hao in suspension. The body is light and silky, devoid of any astringency.
GONG FU CHA
The first infusion of Jasmine Silver Needle white tea gives a delicate and floral liqueur, with notes of jasmine, orange blossom and lily of the valley, and hints of lime honey. With the second infusion, the floral bouquet is always present but less intense and lets appear notes of beeswax and propolis, as well as a very light fresh vegetal note, barely perceptible. The third infusion and the following ones see again the floral notes of jasmine and white flowers as protagonists, with a sugary sweetness that envelops the tongue and a distant fruity hint of apple.
The first sip of Jasmine Silver Needle white tea already reveals the extreme freshness and florality of this tea: the sweetness of acacia and linden honey is the first thing that the tip of the tongue feels, followed by intense notes of white flowers (not only jasmine but also wisteria, lily of the valley and rose buds) and chamomile. The delicacy and balance of this tea are remarkable: the floral scents are extremely balanced and natural, without covering the hints of honey of white tea. The persistence is very long and floral, with a sensation of freshness on the palate that remains for a long time.
Place of origin
Produced in Panxi, Fuding, Fujian, China.
Jasmine Silver Needle white tea is produced from pekoe tea plants and scented with jasmine. All leaves must be harvested before Qingming (the Festival of Light that usually falls on April 4 or 5) and the harvest and selection period lasts only ten days. It is the top grade of spring tea.
Ingredients: tea, jasmine flowers 0.1%.
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How to make Jasmine Silver Needle white tea
We recommend the use of glass accessories: before brewing, rinse the cup of tea and teapot with hot water.
For an Oriental-style infusion (gong fu cha) use 5 grams of leaves per 150 ml of water. Heat the water to a temperature of 80°C and proceed to an initial infusion of 40 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40-50-60…).
This tea has a longevity of 4-5 infusions.
Use about 3 grams of tea leaves (2 teaspoons) per 200 ml of water. Allow the tea leaves to steep in 80° C hot water for 4 minutes. Gradually increase the time by about 30 seconds if you wish to proceed with subsequent infusions.
Storage: It is recommended to store Jasmine Silver Needle white tea in a cool, dry and dark place.
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