Made only from tender and fat new buds that are picked only 2 days a year in early Spring and processed entirely by hand.
Commonly referred to as the champagne of White tea, Silver Needle (Bai Hao Yin Zhen) is sold across China and the World but as always there are wildly varying grades. This tea from Yunnan has been withered a little under the sun and has the characteristic taste of Yunnan - a bit more warm, tropical and foresty than your average Silver Needle.
The process to make the tea sounds incredibly simple - pluck the buds and lay them out until dry. But this simplicity means that there is no place for the farmers to hide and the tiniest factors can reduce the quality of the tea. In this video I discuss these factors so that you can find out what we search for when choosing our Silver Needle.
