Yin Zhen is a variety of remarkable and ethereal Chinese teas made with exacting skill in harvesting and processing.
In its pure form and most traditional form, YinZhen or Silver Needle, is made of tender spring buds from a cultivar historic to Fujian Province. Grown in Zhenghe County, an area famous for producing some of the finest of China’s white teas. Plucked early in April, the buds are a light yellow-green color and covered with tender, downy hair giving them a traditional velvety appearance. Unopened buds only are plucked, withered and carefully dried. The liquor is delicate and sweet with a savory mouth feel. The first lots are picked late in March into April and only with ideal weather conditions. It takes a skilled "pluck" to harvest these buds and thousands are needed to create a single kilogram of tea. The result is in the cup - there is simply no comparable tea.
Lot Notes. We think this lot captures the essence of the spring harvest. This lot is arguably a more traditional style of Fujianese Yin Zhen. Buds are large and light green-yellow in appearance. Plucked from the high-grade Zhenghe Da Bai tea varietal, the buds offer a very pleasing aroma. The consistent size and delicate soft "hairs", indicate masterful work in preserving the natural attributes of the varietal creating a delightful flavor. In tasting, we were reminded again of the wonderful flavor characteristics of this exceptional tea. Harvest date is April 2022 Lot #2.
Tea Facts. Bai Hao Yin Zhen is made from the Da Bai cultivar using only select buds (Baiyacha). It is grown at an elevation of approximately 600 meters in an area that arguably produces some of the world's finest white teas. This lot was grown on a farm in Guanyang township, in Fujian Province.
Tasting Notes. The buds will steep to a light yellow-green liquor. Taste is fresh, light & savory to delicately. In tasting you will enjoy flavors of fresh apricots and honeysuckle as they coat the tongue. Liquor is silky and smooth.
Brewing Suggestions. For 8 ounces of water, use 3 grams (a well-rounded teaspoon to tablespoon) of leaf. Optimum water temperature is between 175 & 195° F. The higher the temperature, the quicker the flavors will release from the leaves. We recommend a brief steeping of 2 minutes to enjoy this tea's subtle qualities. Tea will not become bitter with a long infusion. Between infusions, drain all the water off the leaves to preserve flavors and provide additional steeps. The leaves typically yield 3 steeps.