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Silver Needle — Spring 2024
Hand-picked in early spring from young tea buds in Da Si village, Fengqing (Lincang), this is a high-grade white tea made entirely from unopened buds. The processing is simple — sun-dried and carefully handled — to preserve its soft texture and delicate aromatics.
The liquor is smooth and quietly expressive, with floral notes up front and a creamy, sweet finish. You might taste honeysuckle, white peach, or orange blossom at first, followed by sweet cream, barley sugar, and the warmth of steamed oats. The mouthfeel is thick and coating, with a clean aftertaste that stays with you.
Tastes like
Honeysuckle, white peach, orange blossom(Top);
Sweet cream, barley sugar, steamed oats(Base);
Brewing
5g tea / 100ml water / 85–90°C
Steep for 30–60 sec. Re-steep several times — up to 7 or 8. Adjust to taste.
In the cup
Made entirely from young spring buds, Silver Needle is naturally high in L-theanine as well as caffeine. The combination tends to produce a clean, steady lift.
Compared to other white teas, the energy feels lighter and more direct. Clear-headed rather than grounding.
A good choice for mornings, creative work, or when you want something bright but not overwhelming.
Size:
35g
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-45 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
