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Silver Needle Reserve Grade is our best "Bai Hao Yin Zhen". Harvested in mid-March 2010, this year's batch was picked on one of the two days of harvesting before the arrival of a devastating frost ended the harvest season. In 2010, production totaled only 3000 kilos. We obtained 100 kilos.
The leaves are hand-picked down-covered leaf buds from Fuding County's Da Bai tea tree from which we selected only those buds that exhibit exceptional floral aromatics.
In a departure from more traditional Silver Needle crafting methods, the tea buds are first gently tumbled before they are "faded" for exactly 36 hours. A final low temperature bake finishes the tea.
The "fade" time results in a bright, flowery tea that brings to mind fresh cut roses, apricot blossoms and sweet alpine water, with an aroma that lingers long after the leaves are spent. The mouth feel is light, absolutely smooth and without any astringency, the taste sweet and lingering.
**Price update: Because of significant tea shortages this year due to frost and rain, the cost to us has more than tripled. Moreover, much of the Silver Needle on the market this Spring are blends of nearly 70% old 2009 stock with only 30% new 2010 stock. Our 2010 Silver Needle Reserve is made up of 2010 stock only. Because of this, the price has increased significantly relative to last year.
Water Temperature: 185°, or when small bubbles begin to form and steam is more visible.
Brewing Instructions: Use 1.5 tablespoons (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1-2 minutes. May be infused multiple times.
Recommended Method: Gaiwan,
Teapot,
Infuser
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