Baihao Yinzhen

Baihao Yinzhen, made entirely from single tea buds covered in white down, is named for its straight, needle-like appearance and silver-white color. How to Appreciate Baihao Yinzhen? Focus on These 6 Aspects 1. Quality Characteristics of Baihao Yinzhen Shape: Sturdy and plump buds, straight like needles, fully covered with white down Color: Silvery white with a lustrous sheen Infusion Color: Pale apricot yellow, bright and clear Aroma: Richly fragrant and fresh, with prominent downy aroma Taste: Robust and refreshing, with ample downy flavor Leaf Base: Uniformly green, complete, plump, tender, and soft   2. Appraisal Baihao Yinzhen is made from unopened, plump and tender buds. The buds are sturdy, straight, and uniform, with visible white down and a silvery-gray color that sparkles. High-quality Baihao Yinzhen, when brewed, displays buds that rise to the top of the cup before slowly descending, then gradually sinking to the bottom. They stand upright, crisscrossing each other in a spectacular display. 3. Brewing ① Glass Cup Brewing: You can use a transparent glass cup. After warming the cup with water at 90-95°C, place 2 grams of tea leaves inside and pour approximately 200 ml of water. Then, holding the cup from the bottom with one…

When drinking Fuding white tea, have you ever paid attention to the temperature of the tea? Have you ever hesitated and wondered if you should drink it right after brewing? You might think: If I drink it now, will it scald my mouth? Should I let it sit for a while? But then, how long should I wait? Sometimes, you forget about it and by the time you remember, it's cold... Do you have similar experiences? Perhaps because of your fondness for it and desire for a better taste, you are hesitant to drink it; at the same time, you wonder whether drinking it immediately provides the highest nutrition or if letting it sit improves its flavor. When the tea is freshly brewed, steam rises from it. You take the first blow to disperse the steam on the surface of the tea to avoid burning your lips; the second blow disperses any floating particles; and finally, when the temperature is just right, you can enjoy the warm liquid flowing down your throat. The flavor is at its best right after brewing. Although the temperature is high at this point, it can retain the taste of the tea, allowing its aroma…

In the world of white tea, there is a role often misunderstood—the Shoumei. It seems to be frequently regarded as a “low-end tea,” with its raw materials considered inexpensive. But is this really the case? Let's unveil the mystery of Shoumei together and explore the story behind it. Shoumei, a name that sounds like a venerable elder with long, refined eyebrows, gives off an impression of steadiness and warmth. Its appearance isn't particularly outstanding; one bud with three or four leaves, with obvious stalks and broad, round leaves. Compared to the plump buds of Baihao Yinzhen (Silver Needle) and the one bud with one or two leaves of Baimudan (White Peony), it does indeed appear somewhat “unremarkable.” This is why Shoumei occupies a lower position in the “pecking order” of white teas and is viewed by some as the “lowest grade” of white tea. However, is Shoumei really a low-end white tea? In fact, once we delve deeper into Shoumei, we discover many lesser-known advantages. Firstly, the production volume of Shoumei is very large, accounting for more than half of the total production of white tea. This makes Shoumei the most common and accessible variety of white tea, allowing more…

As one of the top ten famous teas in China, Baihao Yinzhen is not only well-known but also enjoyed by many tea enthusiasts. However, do you know the story and origin of Baihao Yinzhen? Legend has it that long ago, there was a prolonged drought in the region around Zhenghe, leading to an outbreak of plague with countless sick and dead. On Donggong Mountain, shrouded in clouds and mist, there was a dragon well, beside which grew some miraculous herbs. The juice squeezed from these herbs could cure all diseases; if dropped into rivers or fields, water would surge forth. Therefore, to save their fellow villagers, someone had to obtain these miraculous herbs. At the time, many brave young men set out to find the miraculous herbs but never returned. A family with three siblings lived nearby. The eldest brother’s name was Zhigang, the second brother was Zhicheng, and the youngest sister was Zhiyu. They decided that the eldest brother would go first to search for the miraculous herbs. If he did not return, the second brother would go next, and if he too failed to come back, then the sister would continue the search. One day, before setting out,…

China is the birthplace of tea, and our ancestors have been discovering and utilizing tea for thousands of years. This ancient beverage has evolved from its earliest form as steamed green tea to the six major categories we know today, over a development period spanning more than two millennia. Throughout this long history, countless Chinese tea enthusiasts have contributed their wisdom and hard work, creating a profound tea culture. Today, let's discuss several "minor issues" related to tea. 1. Must the water used for brewing tea be boiled to 100 degrees Celsius? It is necessary to boil water to 100 degrees Celsius. However, the temperature of the water used for brewing should primarily depend on the type of tea being brewed. For green teas, it is generally not advisable to use boiling water at 100 degrees Celsius. Instead, water between 80 to 90 degrees Celsius (after boiling and cooling to the desired temperature) is preferred. The greener and more delicate the tea leaves, the lower the water temperature should be, which will result in a fresher, brighter, and more flavorful infusion with less destruction of vitamin C. At higher temperatures, the tea infusion becomes darker in color, vitamin C is…

If you have some knowledge about tea, you may have heard of Baihao Yinzhen. This tea stands out among many varieties due to its unique appearance and taste. Today, let's delve deeper into Baihao Yinzhen and explore what type of tea it is and why it is so popular. What is Baihao Yinzhen? Baihao Yinzhen, as the name suggests, is a type of tea that resembles silver needles in appearance. This tea belongs to the category of white tea, one of China’s traditional six types of tea. The production process for white tea is relatively simple, mainly consisting of withering and drying, with little or no rolling and fermentation, preserving the natural state of the tea leaves to the greatest extent possible. Baihao Yinzhen is considered the finest quality of white tea, featuring plump buds covered with white down, giving them a silvery-white luster. Its name comes from its needle-like shape, hence the term “silver needle.” The harvesting requirements for Baihao Yinzhen are extremely high, typically involving only the single buds that emerge at the beginning of spring, with a very short picking period each year, making it even more precious. The Origin and History of Baihao Yinzhen The name…

Hello everyone! Today we're going to talk about a very special type of tea – Baihao Yinzhen brick tea. As the aristocrat among teas, its brewing method isn't something you can just do casually to get a great taste. But don't worry, follow me and you'll master this technique easily! (Image source: network, delete upon request) What is Baihao Yinzhen Brick Tea? Baihao Yinzhen brick tea is a type of white tea originating from Fujian Province, China. The tea bricks are made by compressing high-quality Baihao Yinzhen tea leaves, shaped like small round cakes. The silver needle leaves are named for their slender, needle-like shape and covered in white down. It has a unique fragrance and sweetness, along with many health benefits such as antioxidants and immune system boosting. Preparation: What Do You Need? Before brewing Baihao Yinzhen brick tea, let's take a look at what tools and materials we need: Baihao Yinzhen brick tea Tea knife or tea needle (for separating the tea brick) Teapot or gaiwan Teacup Sieve (optional) Pure water Tea tray or serving tray These tools will make it easier for us to enjoy the deliciousness of the tea while also protecting the quality of the…

Tea culture is profound and extensive, and tea leaves come in a myriad of varieties. Each type of tea has its own aroma and taste, with professional terms used in evaluation. This also applies to white tea. Today, let's discuss the professional terms related to the aroma of white tea. 1. Hairy Aroma: A special aroma of Fuding white tea, referring to the scent of young, downy white hairs, such as the hairy honey-like aroma of Baihao Yinzhen (White Hair Silver Needle). 2. Fresh and Intense: An aroma that is both intense and refreshingly pleasant, lasting for a long time. 3. Fresh and Delicate: An aroma that is pure, delicate, and fresh, pleasing to the nose. It is a special aroma of tender buds and leaves, similar to the hairy aroma. 4. Clear and Fresh: An aroma that is clear and gentle, not overpowering but gradually released, giving a sense of pleasure. 5. Clear and High: An aroma that is clear and refreshing, lingering in the nose, indicating relatively young and fresh tea leaves. 6. Sweet and Lasting: An aroma that is clear and high, with a sweet sensation that lingers. 7. Fresh and Crisp: An aroma that is fresh…

Many tea lovers may wonder when brewing tea, "Should I leave the lid on or off after pouring the infusion from a teapot or gaiwan?" In fact, whether it's a gaiwan or a teapot, whenever the question arises about leaving the lid off or on, there are typically two schools of thought: the "Lid-Off School" and the "Lid-On School." Members of each school often have strong opinions and can get into heated debates. 1. Reasons for Keeping the Lid On To Prevent Loss of Aroma Putting the lid on is to prevent the excessive dispersion of the tea's aroma. With the lid and gaiwan in a relatively closed state, it helps to gather the tea's aroma within the gaiwan, making it easier to appreciate the lid's aroma. 2. As the Saying Goes, "Good Tea Can Withstand Stewing" If the quality of the tea is good enough, covering it with a lid won't affect it. This can also be a way to test the quality of the tea. If the taste isn't affected, it suggests that it's a good tea. 3. Facilitates Faster Release of Inner Substances When brewing aged teas or coarser leaves, keeping the lid on helps maintain the…

Tea lovers have likely heard about the practice of "washing tea." Some say the first infusion should be discarded, while others disagree. So, should you discard the first infusion? Let's explore this topic today. (Image source: Internet. Please delete if infringing.) What is "Washing Tea"? The term "washing tea" is familiar; literally, it means "washing the tea leaves." Many people are accustomed to soaking the tea leaves before brewing with a purple clay pot or a covered bowl, then discarding the first infusion, which they call "washing tea." In professional tea ceremony procedures, this is even listed as a mandatory step. But is "washing tea" really necessary? (Image source: Internet. Please delete if infringing.) The Historical Origins of "Washing Tea" "Washing tea" has a long history. In the Ming Dynasty, Tu Long's "Kao Pan Yu Shi" mentions: "When brewing tea, first wash the tea with hot water to remove dust, dirt, and coldness, which makes the tea more flavorful." This suggests that the ancient purpose of washing tea was to remove impurities and coldness from the surface of the leaves, thereby improving its taste. However, in modern tea processing, is this practice still necessary? Is "Washing Tea" Necessary for Modern…

When you think about teas, you may imagine green (or even dark) leaves – but that is not the case with white tea. Cultivated in the early days before the leaves are fully opened, white tea buds are still covered by fine white hairs, which is why it is named “white tea”. During processing, this type of tea is the least processed tea. It is not oxidized nor rolled, creating a very pure and delicate type of tea. You might be wondering now, why did white tea come into existence in the first place? What does white tea taste like? Are there many types of white tea, and what are the differences? Does white tea contain any caffeine? And is white tea healthy for our body? Read on to learn more about this unique yet delicate type of tea. The history of white tea The history of white tea goes back almost 1,500 years ago to the Tang Dynasty era (618-907 CE) in Fujian Province, the birthplace of Silver Needle (Baihao Yinzhen) white tea. In that era, white tea was a special kind of tea picked in early spring – the perfect time to get the silver needles. Those young…