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Tasting Note
Colour
Pale champagne gold, almost translucent.
Aroma
Layers of night-blooming jasmine over delicate white tea buds.
Taste
Silky, fragrant infusion with pure jasmine and soft nectar.
Tasting Note
Colour
Pale champagne gold, almost translucent.
Aroma
Layers of night-blooming jasmine over delicate white tea buds.
Taste
Silky, fragrant infusion with pure jasmine and soft nectar.
Caffeine Intensity
Gentle
Moderate
Lively
Preparation Guide
Leaf
5g or 2tsp of tea
Water
300ml
80 - 85 ºC
Time
1 minute 30 seconds
Taste
Re-infuse the leaves,
adding more time with each infusion
Where it Begins
Fuding, Fujian
In the coastal hills of Fuding, the first spring buds of Silver Needle white tea are picked from Da Bai tea trees, then slowly withered and dried to preserve their pale down. When summer jasmine begins to bloom, these buds are laid in thin layers with freshly opened flowers, left overnight to absorb the fragrance, then separated the next morning. This quiet scenting is repeated over several nights until the aroma is perfectly judged, creating a pale, champagne-gold infusion with silky texture, gentle natural sweetness and a long, refined jasmine finish.
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