This thick and luscious silver needle white melds with jasmine scenting so perfectly, it creates a deep and complex brew satisfying even to jasmine skeptics. . . .
This jasmine makes us understand what jasmine is all about. It starts with a silky smooth silver needle white tea from Yunnan with notes of cinnamon sweetness. Jasmine blossoms are scattered around the tea while drying for several nights in a row, and removed in the morning to be replaced by fresh blossoms, scenting the tea in the traditional method. The result is a perfectly integrated flavor, that starts off with the textures of a white tea, and sweetness drawn out and extended by a silky jasmine aroma. Continue steeping this out, and an intriguing apricot jam flavor starts to come out and compliment the subtle spice of the Yunnan white. In later steepings there is even the slightest hint of pine needle.
ICED: Perfumed florals are more potent, with an exquisite silky texture and notes of melon and banana fruit salad.
Date of Picking:April 2013
Location of Picking:Lincang Region, Western Yunnan
What Was Picked:Silver Needle White tea, 100% bud material, picked and steamed, then allowed to dry with fresh jasmine petals changed out once a day for seven days to absorb full fragrance.
Sourcing Agent(s):Ren Weiwei, with help from Yunnan expert Wang Yanxin
Whenever possible, use filtered water or spring water, freshly boiled.
Western Brewing: Use one teaspoon of leaves per cup of water. If possible, use a glass tea pot or brewing pitcher to enjoy the performance of the leaves as they unfurl and begin to dance around. Steep for 2 minutes with 175 degree water, or until most of the leaves have sunk to the bottom of the vessel. If you don’t have a thermometer, just wait for the smallest bubbles to start coming up, and the water will be ready. Enjoy at least 3 infusions
Gongfu Brewing: Do not heat your gaiwan. Add 4 grams of leaves for a medium gaiwan. Use 175 degree water. No need for a rinse. Steep for 5 seconds. Increase steep time after the third steeping by 3 seconds or to taste. Enjoy at least 6 infusions.
Glass Brewing: Boil water to 175 degrees, or until the smallest bubbles start rising to the surface. Fill a tempered glass cup or teapot 2/3 full with the water. Sprinkle 1TB of leaves per 8oz of water used in the vessel. Swirl lightly and watch the leaves slowly unfurl and sink. Drink right out of the cup, blowing the leaves to the side, and experience the tea first very light, and then stronger as it continues to steep.
Wang Huiming Style Gaiwan Brewing
"Wang Huiming brews tea with the ultimate goal of treating everyone with respect, keeping them happy, and engaging them with the smells and tastes of the tea...Notes from the Tea Fields
"Tea is first and foremost a humbling experience in China. Even the particularities of the tea ceremony itself are meant to preserve not obscure this humble quality...The First Ingredient in Tea
"The water that you use will carry the flavor of the tea, but it will also carry its own flavor. No tea can turn bad water into good water...