Our first flush of spring Imperial Grade Silver Needle White Tea was picked in the first week of March from the tender buds of Jinggu area "Da Bai Hao" varietal tea trees.
The "Da Bai Hao" varietal is a natural hybrid of Assamica that is unique to the Jinggu area of Simao (in Yunnan).
Silver Needles White Tea (aka Bai Hao Yin Zhen) is a special tea where only the tender shoots (the bud) are picked, lightly wilted, pan-fried briefly at low temperature and then allowed to dry naturally (sometimes with the help of fans). This relatively unadulterated style of processing lends the Silver Needle tea a fruity and sweet taste and aroma that even with a year or two of age will still taste thick, viscous and full in the mouth.
Harvest in March