Silver Needle

Silver Needle, or Baihao Yinzhen (白毫银针), is one of China's most prestigious white teas. It originated in Fujian Province, where it is traditionally made entirely from the unopened buds of the tea plant. These buds are covered in fine, silvery-white hairs, giving the tea its distinctive appearance and its name.

The tea's modern production is closely associated with the Da Bai (大白, “Big White”) cultivars of Fujian, particularly those associated with Fuding and Zhenghe. These cultivars produce large, plump buds with a dense covering of silvery hairs, making them especially well suited to Silver Needle production.

As one of the least processed styles of tea, Silver Needle has an exceptionally clean and fresh flavor. I find it remarkably smooth, with almost no bitterness when brewed properly. It has a honey-like sweetness, a refreshing quality reminiscent of cucumber, and a subtle nuttiness. Its texture is especially distinctive: soft, silky, and almost velvety on the palate.

I prefer brewing this tea gongfu-style, using approximately 4–5 grams of tea per 100 ml of water at around 85°C. I usually begin with a 15-second infusion and increase the steeping time by roughly five seconds with each subsequent infusion. Silver Needle is also well suited to longer, gentler brewing, and many brewing guides recommend around 85°C water for several minutes.

For a Western-style brew, I use approximately 2–3 grams of tea per 250 ml of water at around 85°C, steeping for several minutes.