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Silver Needles refer to the buds of the tea plant. Because white tea is the least processed type of tea, you can still see the fibers on the individual buds.
White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves or buds are not steamed or pan-fired (the process used in green teas) or oxidized and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less than 104 degrees Fahrenheit.
Ingredients: White tea buds
Origin: China
Preparation:
180-190°F, 1 teaspoons per 6 ounces, 3 minutes
This white tea is best enjoyed when the leaves
are briefly infused with hot water, which is then poured off. The tea
is then re-infused for the recommended time.
The leaves may be re-infused several times, with each resulting infusion
yielding different liquor from the proceeding cup.
Gene's Tasting Notes (about?):
These wispy needles need a long, warm bath to wake up. If you bought a
Gaiwan because of its beauty, here is a tea which will put it to
perfect use, because this tea seems to need to float freely outside of
an infuser to develop its full perfume. For the first infusion, give it
3-5 minutes, or until the needles swell to become beautiful young leaf
buds, and a subtle treat awaits. The liquor is an amber color, similar
to a light apple cider. The aroma starts as mountain lilac with a stone
fruit underneath. becoming more fruity with successive infusions. The
taste is a delicate flavor of peaches in dried grass and a lilac
perfume. Three minute splashes in hot water keep bringing life to these
little leaves. It's expensive, but there is an evening of fragrant
sipping in one set of these leaves.
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