The Silver Peony Yinhao Green Tea is a hybrid tea as it has some characteristics similar to those of a white tea and others similar to those of a green tea. Looking at the product, in fact, we can see a leaf selection similar to that which is performed for the famous white tea Bai Mu Dan. In addition to the first two apical leaves then we can also see some slightly wider leaves and well-developed buds. Processing of the product, on the other hand, is done following the typical steps for a green tea. Although originating in Yunnan, this tea during the oxidation-blocking stage is still subjected to heat similar to that of green teas from eastern China. This ensures that the product stabilizes and does not remain active and changeable over time as is the case with raw puer.
Given this background, it can be guessed that the flavor of this tea in the cup will be quite complex. Thanks to the thick leaf due to the camellia cultivar native to Yunnan, intense herbal tones are preserved that are also capable of giving an oily sensation in the aftertaste. After a few sips, however, a fresh and sweet note of honey and wildflowers, similar to that of some white teas such as Bai Mu Dan, will spread in the mouth.
Tasting - Sight and Smell
Silver Peony Yinhao green tea leaves, slightly rolled in shape and in some places almost unprocessed, have various shades of green and ochre, as well as numerous silver buds, covered with soft white fluff. Once infused they give off very fresh, sweet and delicate herbal scents, as well as notes of honey and wildflowers more similar to those we would find in a Bai Mu Dan white tea. The liquor is pale yellow, with faint pinkish highlights reflecting the delicacy of the taste: it is a tea without astringency or bitterness, and with a medium-dense, oily body that pleasantly envelops the palate.
Tasting Notes
GONG FU CHA
The first infusion of Silver Peony Yinhao green tea proves to be very delicate, with a vegetal sweetness reminiscent of fresh grass and new peas and slight sugary and floral hints. It is with the second gaiwan infusion that the tea gains more character, revealing notes of baked thistle and boiled fennel, hints of acacia honey, and more intense floral hints of wildflowers. The third and subsequent infusions amaze with woody notes emerging for the first time: hints of bark and almost a fresh balsamic edge are discernible, flanked by a very subdued citrus acidity.
TO THE WEST
The first notes of Silver Peony Yinhao green tea are sweet of white sugar and honey from sulla, hints that would suggest more of a white tea than a green tea. Then emerge ever-sweet vegetal hints of bamboo shoots and fresh notes of freshly cut young grass, evolving into more floral notes reminiscent of wildflowers and wild mountain shrubs. The persistence is marked by sweet vegetal hints, with a floral note arriving a few moments later, almost as a surprise.
Location of origin
Yunnan, China
Production
Silver Peony Yinhao green tea has a very classic processing process that involves, after an initial withering in the open air, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation of the same. After these steps, the leaves receive their characteristic flattened shape and are allowed to rest so that they still lose a little of the residual moisture inside.
Preparation
We strongly recommend infusing Silver Peony Yinhao green tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in 85°C water, one can proceed with an initial infusion of 10 seconds and, after that, keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (10 - 15 - 20...).
This tea has a longevity of about 6 infusions.
For a classic preparation according to the Western style we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 85°C for an infusion time of one and a half minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing Silver Peony Yinhao Green Tea in a cool and dry place away from direct sunlight.
The tea is also recommended to be stored in a cool and dry place away from direct sunlight.
