Bai Hao Yin Zhen white tea

This tea reveals notes of wildflowers and soft citrus, unfolding slowly in the cup like a blossom in spring. In return for your patience, it offers a long-lasting tea session and a deep, lingering aftertaste.

A truly rich and refined tea — an essential for any lover of white teas.

It’s well worth setting some aside: as the years pass and the tea continues to mature, it will surprise you with new layers of aroma and character.

This elegant and noble white tea, made entirely of the freshest spring buds, was harvested on March 30, 2024 by the Chen family in their tea garden located in the Zhenghe region.

A fascinating detail: a skilled tea picker can usually gather only 2 to 2.5 kg of buds in a day.

After drying, 2.5 kg of fresh buds yields about 0.5 kg of finished tea.

Bai Hao Yin Zhen translates to “Silver Needle” in English.

 Brewing Instructions

 Asian-Style Brewing

 Leaf-to-water ratio:

1 gram of tea per 30 ml of water

Rinse (Awakening the leaves):

Fill your teaware just enough to cover the leaves with hot water.

After 1–2 seconds, discard the water. This step is called awakening.

Infusion time:

• 1st–2nd infusion: 40–50 seconds

• From the 3rd infusion onwards, increase steeping time by about 10 seconds with each brew

 Water temperature:

85–90–95°C

Suggested number of infusions:

7–10

 Western-Style Brewing

Leaf-to-water ratio:

1 gram of tea per 100 ml of water

Infusion time:

4 minutes

Water temperature:

85–90°C

 Cold Brew

 Leaf-to-water ratio:

1 gram of tea per 100 ml of water

Method:

Pour room-temperature water over the leaves and steep for 3–4 hours.

Alternatively, refrigerate and steep for 7–8 hours.

Strain and enjoy within 24 hours.