1 oz (29g) makes 30+ cups, 40 cents per cup
Ingredients: 100% Organic White tea buds, Jasmine flowers: Antioxidant Rich
Name: Jasmine Silver Needle (Mo Li Zhen Wang)
Cultivar: Da Bai, Da Hao, Jasmine Flowers
Sophisticated and sublimely elegant, Jasmine Silver Needle sparkles with a clean, soft palate and light aroma.
- Jasmine scent floats over poplar and green melon notes from the silver needle base.
- Lightly floral with slight undertones of magnolia.
- Subtle mouthfeel, clean finish.
First flush and late summer jasmine harvest
In early spring, the buds of the tea plant are hand-plucked just before they open.There are only a few buds on each plant this early in the season. The Silver Needle is so named for the dense and delicate hairs covering the tea buds, which turn silver as they dry.
The sweetest and most fragrant jasmine flowers are ready at the height of summer—jasmine loves hot weather! The flowers must be harvested on a dry, sunny day or they will lose fragrance and begin to decay. Shang selects the best jasmine available from the farms in the area.
The magnolia flowers come from old, tall trees that once grew wild, but are now carefully cultivated.
The tea buds are withered for the first few hours after harvest to make them soft and pliable. They are then turned slowly in a heated barrel, where they gently dry-steam themselves as they release moisture. While still warm and soft, the buds are rolled to prevent breaking during scenting. The rolled tea is lightly shaken, cooled, and untangled, then dried in the oven. Then the buds are packed and wait 3-4 months for the jasmine harvest.
When the jasmine flowers are just about to open, they must be harvested immediately. The blossoms are heaped into piles in a process called yang hua, which primes and ripens the flowers so that they bloom and peak when mixed with the buds.
The jasmine flowers and the tea are mixed together and left to infuse for one day and night. The mixture is shaken, and the flowers are removed as they float to the top. The tea is then dehydrated in an oven to bring down the moisture content it took from the flowers and is left for at least three days to absorb the jasmine scent deep into the center of the leaf.c The tea is infused this way five times, using fresh batches of flowers for each infusion.
Magnolia flowers are included in the first and final infusion of the process to make the tea taste more alive.
The Jasmine Silver Needle King is finished over fir and fruit tree charcoal at a very temperature. This slow process maintains the integrity of the tea buds, while the nearly odorless flames from the sweet woods impart a clean aroma.
A small portion of the finished tea is mixed again with fresh jasmine flowers and combined with the full batch just before packing. This final seasoning, called pin hua, adds a lingering complexity to the aroma of the tea without bulking up the finished tea with superfluous flowers.