In episode 68, Denny & James review begin a short, two-episode series on Teavivre‘s white teas. Today it is the classic, archetypal Silver Needle.
Teavivre’s Organic Silver Needle [Episode 68]
12 responses to “Teavivre’s Organic Silver Needle [Episode 68]”
You guys should also check out cold brew YS’ early spring bi luo chun as a summer drink. That thing is crazy delicious :).
First, I personally prefer Bai Mu Dan as a white tea, although I haven’t tried much of either.
Second: What’s your opinion of resting white tea for a couple of years before drinking? Apparently white tea is better after a few years, but I’ve seen people debate it.
Third: I do agree that white tea is better with higher temperatures. I’ve used boiling without problems in the past. However, I would say that 190-195F is probably the best temperature.
Fourth: I forgot to send you the Jing Tea Shop Bai Mu Dan!!!!
Nice to see you tasting other teas. Thanks!
Really enjoy your blog, but I’m just not into Puerh (yet). Very interested in reading your next post about aged oolongs, on September 1.
Yes! I’m a silver needle fan also. I prefer only drinking higher end varieties personally. Brewed at 85c ish. I get fruity melon notes out of it. Pricey at over $30 per 100g but, very rewarding taste.
Thanks for another episode! I really enjoy your blog every Tuesday, keep those coming!
I see many people have suggested different methods for brewing white tea, so I wanted to share with you my personal preferences for brewing it. I think the reason for the different parameters people suggested is that no all white teas are truly the same. Some are more oxidised and less tippy, and so can bare higher temperature, while others tend to get bitter more easily. Add to that each one of us perceives taste a little differently, and the end result is a lot of different suggested brewing methods, each one of them can be the best for the specific tea that being brewed.
The way I usually brew white tea is much different from the usual gong fu style method I do with most oolongs; I brew it only once (without a rinse), in a big glass pot 300ml, using 6g of leaves. Water temp is on the low side – about 75c. The brewing time is for at least 7 minutes. That way I get a very nice sweet aftertaste, and a very complex fresh mouth feeling.
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