This tea was sourced by David Lee Hoffman in China’s Fujian province in the spring of 2010. The dry leaves were largely unbroken and covered in the downy hair that usually denotes as silver needle. I made this tea in a porcelain gaiwan using 160 degree water and one minute infusions. The liquor was so pale that it was practically colorless.
This tea was everything a silver needle should be and then some. The first infusion was very sweet and delicate but it was the second really knocked my socks off. It was a fuller, rounder version of the first which really brought out all of the layers of flavors. It was at once floral, vegetal and nutty. It was good to be reminded of just how wonderful a good silver needle really can be. I would definitely recommend this tea.