Great Chinese White Tea is produced with minimal but carefully mastered processing, involving slight and very slow oxidation, and low temperature drying.
This is to keep the tea's own pristine nature, while bringing out its best taste and fragrance.
It is worth noting that some farms do produce look-a-likes using heat to quickly dry the leaves to dry the leaves to save production resources.
The results are totally different from the characteristics, pleasant tastes of white teas.
Throughout its history, Silver Needles has been adorned not only for its taste, aroma and health benefits but also for its appearance.
It has been a much sought after rare tea for centuries.
Just the plucking process alone is a challenge: breaking the tippy little bud from the leaf stalks without flattening the silvery down lining the bud surface.
The withering, oxidation and drying process that follow are even more difficult to master.
The production of great Silver Needles has been uniquely Chinese and the volume has been very limited.
Great Silver Needles should be produced form tea bushes selected for the taste and health benefits in the misty mountains of Northern Fujian, rather than for the white hair appearance alone.
Recent researches with Silver Needles have shown evidence of higher efficient combination of polyphenols and other health contributing components, suggesting that it may be more effective than green and oolong teas in anti-oxidation and anti-mutation of body cells.
Origin Zhenghe-Fuding area, Northern Fujian, China Production First Flush of the "Dai Bai" tea tree young downy buds.
Single-layered air dried for 2 to 3 days.
Naturally partial oxidization.
Low heat, set-finished.
Non-turned, non-rolled.
No additives.
Character Fragrant dry leaves and infusion.
Mellow but fresh.
Delicate, smooth and soothing taste.
Tea in its most natural and pristine form.
Nice visual effects when brewed in the tall glass.
Effects Antiplhogistic.
Anti-oxidizing.
Diuretic.
Contains substances that retard growth of cancer cells and tissue mutation.
This is to keep the tea's own pristine nature, while bringing out its best taste and fragrance.
It is worth noting that some farms do produce look-a-likes using heat to quickly dry the leaves to dry the leaves to save production resources.
The results are totally different from the characteristics, pleasant tastes of white teas.
Throughout its history, Silver Needles has been adorned not only for its taste, aroma and health benefits but also for its appearance.
It has been a much sought after rare tea for centuries.
Just the plucking process alone is a challenge: breaking the tippy little bud from the leaf stalks without flattening the silvery down lining the bud surface.
The withering, oxidation and drying process that follow are even more difficult to master.
The production of great Silver Needles has been uniquely Chinese and the volume has been very limited.
Great Silver Needles should be produced form tea bushes selected for the taste and health benefits in the misty mountains of Northern Fujian, rather than for the white hair appearance alone.
Recent researches with Silver Needles have shown evidence of higher efficient combination of polyphenols and other health contributing components, suggesting that it may be more effective than green and oolong teas in anti-oxidation and anti-mutation of body cells.
Origin Zhenghe-Fuding area, Northern Fujian, China Production First Flush of the "Dai Bai" tea tree young downy buds.
Single-layered air dried for 2 to 3 days.
Naturally partial oxidization.
Low heat, set-finished.
Non-turned, non-rolled.
No additives.
Character Fragrant dry leaves and infusion.
Mellow but fresh.
Delicate, smooth and soothing taste.
Tea in its most natural and pristine form.
Nice visual effects when brewed in the tall glass.
Effects Antiplhogistic.
Anti-oxidizing.
Diuretic.
Contains substances that retard growth of cancer cells and tissue mutation.