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WHITE TEA: SILVER BLADES, Bai Hao in jen

WHITE TEA: SILVER BLADES, Bai Hao in jen

$11.35 USD
$11.35 USD
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The running tea man on the blades of white tea, (Bai Hao Yin Zhen), will be pleasantly surprised by the bouquet and palette of tea flavor and the number of spills that this tea can withstand. Starting its run with fresh cucumbers, herbs and mint, tea plunges into more complex and deep flavors of ripe stems, peppercorns, peach and lily of the valley. Refreshes, tones, cools. 
White tea Silver needles are harvested in the spring, between March 15 and April 10, while waiting for clear and dry weather. The collection is mainly carried out manually, capturing the buds and one leaflet. The shape of the kidney is clearly outlined and covered with white down - this is a real tea jewel.

A very multifaceted tea that refines perception. It is believed that such tea is better brewed by a woman than a man, since she has a highly developed intuition and will be able to tune in to white tea correctly.

Taste associations:
🥒🌸🍑🌾🪷⚜️
Fresh cucumber, white roses, peach, summer meadow, honey orchid, lily of the valley

Caffeine/Theanine:
🔅🔅🔆
Average/Above average


About tea:
⭐️⭐️⭐️⭐️⭐️
It was first exported from China in 1796, before that time white tea was a privilege of the Emperor. 
This tea is produced in its historical homeland, that is, in Fudin County, Fujian Province, from the bushes of the Fudin Da Bai Cha and Da Bai Hao varieties. Real Fudin white tea is highly appreciated both in China and around the world. There is also another bai hao yin zhen from Zhenhe County - it is more common in open sale, its flushes are more oblong and the infusion is more golden.


The birthplace of Bai Hao Yin Zhen is Fudin County, located in the north of Fujian Province. There, on Tai Mu Mountain, white tea has been grown since ancient times, and later the production of white tea was established in another North Fujian county – Zhenghe. However, white tea from Fudin is still the benchmark and is most appreciated.
Bai Hao Yin Zhen is harvested in spring (from mid-March to early April), early in the morning, only in clear weather. Harvesting is done exclusively by hand, from Da Bai Cha or Shui Xiang bushes. Tea pickers are forbidden to drink alcohol and spices, so as not to ruin the delicate aroma of tea.
 The degree of fermentation of Bai Hao Yin Zhen is 5-7%. The processing technology includes only two stages: drying in the sun and drying over a fire in a low-temperature oven (45 degrees). Thus, the maximum of useful substances remains in the tea buds.


Brewing:
You need to brew Bai Hao Yin Zhen carefully and slowly. 5-7 grams of tea is taken for one brew, the water temperature is 80-85 degrees, the first brew should be infused for 10-15 seconds when brewing with a spill in order to better reveal the flavor and aroma bouquet of tea. Of the brewing dishes, porcelain gaiwan is preferable.
Bai Hao Yin Zhen is tea for all occasions. He is good morning and evening, alone and in close friendly company. It will refresh in the heat and give strength in the autumn-winter cold. A wonderful tea that combines sophistication and strength.
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Temperature water:

The water temperature for brewing tea depends on the type of tea, as different varieties require specific conditions to bring out optimal flavor characteristics. Here are general recommendations for water temperature for different types of tea:

Green Tea:

  • Water temperature: 70-80°C.
  • Green tea is delicate, and a high temperature can lead to bitterness. Use the lower end of the range for light green teas and higher for more robust ones.

White Tea:

  • Water temperature: 80-85°C.
  • White tea is also quite delicate, and a lower temperature helps preserve its soft and sweet flavor profile.

Oolong and Yellow Tea:

  • Water temperature: 85-90°C.(185-194°F)
  • Oolong and yellow tea often require a slightly higher temperature to reveal their complex aromas.

Black-Red Tea:

  • Water temperature: 90-95°C.
  • Black tea is typically fuller-bodied and spicier, so a higher temperature helps extract its rich flavor qualities.

Pu'erh Tea:

  • Water temperature: 95-100°C.
  • Pu'er, especially shu (cooked) pu'er, benefits from a high temperature to fully develop its flavor.

  • Use only pure water without additives and extraneous odors to experience the true taste of tea. Don't forget to experiment with proportions and brewing times; this will help you find the perfect balance of flavors that suits you.

How to get the maximum flavor from tea extraction?

For the best experience in getting the maximum tea flavor, use a tippod with a spill function, gaiwan or gongfu teapot.

Follow the 5-second rule. Most teas reveal their aroma and flavor within 5 seconds of brewing. Carefully observe the water temperature that is required for the type of tea you are brewing. Use a thermos to keep the water at the same temperature.

1. Rinse - Rinse the tea in the kettle. Do this quickly, getting rid of the tea from the dust. One to three seconds is sufficient.

2. Straining. Now you can make the first brewing of tea. Pour water 1 centimeter higher than the leaf and drain after 5 seconds. taste the tea.

3 strain. Pour water and add another 5 seconds to the spill. 10 seconds - drain. Taste the tea and feel the bouquet and flavor unfold.

4 strain: repeat the same process. 15 seconds. If bitterness and astringency appear, reduce the duration of the pour by 10 seconds and repeat.

In this way you can brew the tea several times and each time the flavor will open up more and more until it subsides.

Experiment with time and find your personal ideal tea strain.