Spring is an exciting time for all tea lovers, as that’s when the best green teas are picked and hit the market, with the top quality ones, extremely rare teas auctioned at dizzyingly high prices.  Not many in the West know, though, that China produces an even more delicate, unprocessed and nourishing variety of tea: White Tea.

The best quality is known as “White Hair Silver Needle” or Bai Hao Yin Zhen 白毫银针 in Chinese. Produced in the southern Fujian province, gathered only for a few days in early spring each year, this is the most prized variety among white teas; only the first, most tender unopened buds are selected and plucked by expert hands. It takes more than 4,500 hand-picked buds to make just one pound of this celebrated tea.

The name “White Hair Silver Needle” comes from the tiny hairs visible both on the buds and in the liquor they produce; this is where most of the precious antioxidants, particularly abundant in white teas, are found.  White teas are the least processed and therefore retain the highest levels of nutrients and antioxidants.

This delicate tea is best prepared with water below boiling temperature (at around 70 to 80 degrees Celsius, or around 160 to 175 degrees Fahrenheit) and produces a pale yellow tea particularly delicate and sweet.  It is very important not to steep white and green teas too long, or they may turn bitter, especially if they are not of top quality or very fresh.  To allow the plump buds to develop their full flavor, steeping time should be longer than other white teas, up to 1 minute for the first infusion, adding 1 additional minute for the subsequent 2nd and 3rd infusions. I would suggest using approximately 4g (about 2 tablespoons) of Silver Needle for each cup of water, but feel free to experiment to obtain the strength you prefer.  Enjoy!