Also known as "Yin Zhen," Silver Needles is an organic, famous white tea with a rich history.

White Tea
Known as "Bai Cha" in Chinese, white teas are made ony from the newly sprouted buds of the tea plant. These buds have a silvery white down that provides a honey texture to the brew. The buds are heat braised in covered pans or dried in direct sun with minimal or no oxidation.

Varietal & Technique
Original White teas are native to areas of China’s Fujian province. Recently, more areas in China and in other tea countries have started to process white tea and each has its distinct flavor profile.

Hunan
Hunan is located in the middle reaches of the Yangtze River and south of Lake Dongting (hence, its name meaning ‘South of the lake’). The well-known attractions in Hunan include Changsha - main city, Dongting - a famous lake, Yueyang - historical tower and Mt. Hengshan and Taohua Yuan - nature reserve. Hunan is also famous for its spicy food. Silver Needles is grown on the southern mountain of Nán Yuè Héng Shan - known locally as Nán Yuè (Southern Mountain) or Héng Shan, one of the five sacred peaks (symbolizing the four directions and the center) of Daoism. It was believed that these peaks were supernatural channels connecting heaven and earth. For Daoists, mountains were the sites where qì (cosmic energy) was at its most refined; herbs and minerals - the ingredients of health and longevity elixirs - were found on mountains.

Season
Although Silver Needles can be made at several times in the year, the young buds are best in spring. If stored well (airtight in dark low humidity), the buds retain flavor over time.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
170°F (77°C)	Best with Spring water	2	3-5	2-3

The young tip bud and first leaf sets used to make this tea are very tender. As such, we recommend using mineral or spring water at a lower temperature (160-180 F) to avoid ‘stewing’ the leaves and to bring out a more balanced flavor. This tea is much lighter in weight and requires a little more leaf to make a full flavored cup. Around two level teaspoons per 8 oz of water is a good place to start. Steeping time can range between 2 to 4 minutes. Although the amount of re-infusions possible can vary to taste, the above guidelines usually provide 2 to 3. As a general rule of thumb – the longer the steeping time and/or the higher the water temperature, the less leaf needed and fewer re-infusions possible.

Although white teas can be brewed in any vessel, teapots and gaiwans made from porcelain, glass, delicate ceramics, and other materials that release heat quickly work best. If you wish to use a yixing, cast iron, or any vessel made from a heavy material, it is a good idea to tilt open or remove the lid so that some heat is released and the leaf is not stewed.

Traditionally, white teas are enjoyed from porcelain gaiwans. Not only does a gaiwan make it easy to stir the leaf and control the temperature, but also to view the leaf as it is steeping, an important aesthetic in drinking these beautiful teas. Another common method for brewing and drinking white teas is to just place a few of the leaves in a clear glass, add heated water, and wait for the leaf to infuse and submerge. The beverage can then be enjoyed directly with the leaves and more water added as needed.