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Jasmine Silver Needle White Tea (Mo Li Yin Zhen)

Elegant delicate, nice and mild jasmine taste

$2.50
Ship from U.S. Warehouse (2-5 days delivery)
Jasmine Silver Needle White Tea (Mo Li Yin Zhen)

Elegant delicate, nice and mild jasmine taste

Rating:
94% of 100
Summary
Origin:

Tea from Guangxi Province, China;

Jasmine from Hengxian, Guangxi Province, China

Season:

Spring Tea

Harvest Date:

April 28, 2019

Dry Leaf: 

Straight, evenly-shaped fat buds,

covered with abundant white “hairs”

Aroma: 

Strong jasmine fragrance

Liquor: 

Light yellow, bright and clear

Taste: 

A blend of strong sweet jasmine and refreshing white tea

Tea Bush:

Fuding Dabaihao

Caffeine:

Low caffeine (less than 10% of a cup of coffee)

Storage:

Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

36 months

Angel's Comment:

The Jasmine Silver Needle White Tea is scented several times with fresh jasmine flowers. Highly recommend to tea lovers fond of white tea’s delicate freshness and the sweet fragrance of jasmine, which are both prominent in this tea.

Certification:

Eurofins Certification

The jasmine used to scent this Silver Needle tea is produced in Hengxian, Guangxi Province, China, which is the most famous jasmine-producing area. This Jasmine Silver Needle White Tea is a refreshing tea which will appeal to fans of jasmine’s fragrance.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 8.5oz / 250ml Gaiwan: 3.8oz / 110ml
185℉ / 85℃ 185℉ / 85℃
2 Teaspoons / 2g Tea 5g Tea
Brewing time: 3 - 5 mins 6 steeps: rinse, 30s, 40s, 60s, 80s, 100s, 120s
Scenting Process

Scenting makes use of the ability of tea leaves to absorb and release aromas. The tea leaves absorb the fragrant smell of the jasmine, creating a layered flavor blending the tastes of white tea and jasmine.

The process of scenting has several steps: Combining tea and jasmine flowers, Piling, Baking, Cooling, and Binning.

Scenting Silver Needle tea

Piling is the most important step in scenting. Temperature control is very important. If it is too cold, the tea leaves cannot completely absorb the fragrance of the jasmine; if it is too hot, the tea leaves will be burned.

This scenting process is repeated with fresh jasmine flowers a total of 5 to 6 times. Each time requires adding around 1 kg of fresh flowers. Each scenting process takes 6 to 7 hours. This highly-involved process requires around 3.5 kg of fresh Silver Needle tea leaves and 6 kg of jasmine flowers to produce 1kg of Jasmine Silver Needle White Tea.

 
Origin

While China is the hometown of tea production in general, Guangxi is the birthplace of Bai Hao tea itself. The trees here are commonly grown at altitudes between 800 and 1500m, receiving an average precipitation of 1500-2000mm per year and with an average yearly temperature of 16-23℃.

Produced in Guangxi Province, China, the jasmine used to scent this Silver Needle tea has earned nationwide recognition. The most outstanding production area is Hengxian, Guangxi Province, which is known as “the city of Chinese jasmine”, since it has a large planting area and can produce high-yield, high-quality jasmine. Located in the southeast of Guangxi Province, Hengxian is between 108°48’ and 109°37’ east longitude and between 22°08’and 23°30’ north latitude, with a total area of 3464 km2.

Map of Hengxian, Guangxi

Tea Bush

This Jasmine Silver Needle White Tea is made from the leaves of the Fuding Dabaihao tea plant, also called “Dahao” for short. It propogates asexually and is shaped like a small tree.

Fuding Da Hao Tea Tree

In 1985 it was certified as a national tea plant variety with the number GS13002-1985. It can grow up to 2.8 m high and has an obvious trunk. Spring tea, which contains 1.8% amino acid and 28.2% tea polyphenols, is a high-quality tea used to make Silver Needle White Tea and White Peony Tea.

History

White tea was originally grown in the area around the city of Fuding, in Fujian Province. It later spread to the areas around the cities of Shuiji, then Zhenghe. The first type of white tea produced was Silver Needle tea, in the area around Taimu Mountain near Fuding.

Originally, Silver Needle tea was made from the buds of the Xiaobai variety of tea bush. This variety is smaller and slower growing, and so Silver Needle tea was expensive and rare. However, around 1857, farmers around the town of Shuiji began using the Dabaihao tea bush varieties. They have larger buds and - more importantly - produce better quality tea, with more white “hairs” on the buds and a stronger fragrance and taste. From that time on, white tea has been made using the Dabaihao tea plants.

Customer Reviews
4.7 (69 Reviews)
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