Yin Zhen Supreme Silver Needle (白毫银针) is a top-grade Silver Needle white tea from China. It is grown in the famous Fuding tea growing area of Fujian Province. The small neat buds produce a bright, delicate liquor with a clean taste and savoury mouthfeel. This particular tea comes from a fully organic plantation and is the early spring Ming Qian harvest from early March 2021.
This Yin Zhen Supreme Silver Needle is picked from the smallest and youngest early spring buds. It is a high grade Bai Hao (白毫) variety, which literally means White Hair, named after the white ‘hairs’ on the tea buds. These hairs give a silver shine to the leaves that appear fluffy and are soft to touch. The presence and quantity of white hairs signifies both good quality tea and careful processing. After picking, the leaves are gently wilted, piled for a short period of time for some minimal enzyme oxidation and finally dried.
Fuding tea growing area is well-known for producing of some of the best white teas in China. Generally, these utilise the the famous Fuding Da Bai cultivar (福鼎大白 – Fuding Large White). Teas crafted from this plant tend to have more delicate and lighter profiles when compared to Yin Zhen versions from other areas of China. Certainly, this Supreme version delivers a delicate taste, that is nevertheless quite complex. If you are looking for more full-bodied version, our award-winning Guangxi version is a good choice. For an even stronger, woodier flavour, try the version from Yunnan!
Yin Zhen Supreme Silver Needle consists of very fine, young small spring buds. The dry leaves have a light fruity aroma and produce a bright, lightly coloured liquor. The smooth taste is delicate, with a herbaceous profile. There are neutral, lightly sweet notes of hay, wood, green fruits and herbs. The aftertaste is clean, with a complex savoury mouthfeel. This is a great representation of a delicate top-grade Silver Needle white tea from China.
We suggest brewing at 90°C for around 3 minutes according to your taste. For best results, we recommend gongfu style of brewing: approximately 3g per 100ml at 90-95°C in a gaiwan or glassware with first infusion of 20 seconds, increasing the time with each subsequent steep.