The Jasmine Silver Needle White Tea is a white tea made by the process of scenting with jasmine flowers. It contains a bud and leaf, harvested from large pekoe white tea plants from Fuding, Fujian Province. It has a delicious and rich jasmine aroma.
The secret of the delicate and rich jasmine aroma lies in the brewing 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. Infusion in glass accessories is recommended to enjoy the beauty of the leaves and buds rising and falling in the water creating a wonderful dance.
Tasting - Sight and Smell
Jasmine Silver Needle white tea is composed almost exclusively of medium to large green and silver buds, covered with soft bai hao (the fine white down that protects the buds) that makes them shine like velvet. On the nose, fragrant notes of jasmine flowers can already be perceived: when then 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 highlights: tiny particles of bai hao can be seen in suspension on the surface. The body is light and silky, free of any astringency.
Tasting Notes
GONG FU CHA
The first infusion of Jasmine Silver Needle white tea gives a delicate, floral liquor, with notes of jasmine, orange blossom and lily of the valley, and hints of linden honey. With the second infusion, the floral bouquet is still present but less intense, allowing notes of beeswax and propolis to appear, as well as a very faint, barely perceptible fresh vegetable note. The third and subsequent infusions again see the floral notes of jasmine and white flowers as protagonists, with a sugary sweetness enveloping the tongue and a distant fruity hint of apple.
TO THE WEST
The first sip of Jasmine Silver Needle white tea already reveals the extreme freshness and floral nature of this tea: the sweetness of acacia and lime honey is the first thing the tip of the tongue senses, followed by intense notes of white flowers (not only jasmine but also wisteria, lily of the valley and rosebuds) and chamomile. The delicacy and balance of this tea are remarkable: the floral scents are extremely balanced and natural, without covering up the honey scents of white tea. The persistence is very long and floral, with a fresh sensation on the palate that lingers for a long time.
Location of Origin
Produced in Panxi, Fuding, Fujian, China.
Production
The Jasmine Silver Needle white tea is produced from from pekoe tea plants and scented with jasmine. All leaves must be harvested before Qingming (the Festival of Light which usually falls on April 4 or 5) and the harvesting and sorting period lasts only ten days. It is the top grade of spring tea.
Ingredients: tea, jasmine flowers 0.1%.
Discover all the benefits of white tea.
How to brew Jasmine Silver Needle white tea
We recommend using glassware: before infusing, rinse the tea cup 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 make use of 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 hot water at 80°C 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 the white Jasmine Silver Needle tea in a cool, dry and dark place.
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