Palace Needle comes out of Hubei province in China, made from a mix of tender buds and young leaves. Pickers take only the topmost leaves, and only during a narrow window in mid-April, when the plant is at its freshest. That plucking discipline is the first of several quality checks the tea passes through before it reaches a cup.
After picking, the leaves are steamed gently rather than pan-fired. Steaming halts the browning that would otherwise dull the leaf, so the tea keeps its green colour along with more of its natural nutrients. Drying follows at moderate rather than high heat, a departure from the higher-heat methods used on many other green teas, and it is this slower drying that protects the delicate flavour and fragrance rather than baking it out. Once dry, the leaves are sieved and sorted a second time so that only the best-formed pieces are kept back for packing, with broken or uneven leaf discarded along the way.
In the cup, that care shows up as chestnut and grass notes over a smooth, thick body, with a clean green liquor and a brisk, drying finish, more grassy and sophisticated than a plain everyday green tea.
To brew it, heat water to around 80 degrees C (176 F) rather than a full boil, which would scorch the leaves and flatten the flavour. Use about 3 to 5 grams of leaf per 200ml of water, and steep for two to three minutes: longer risks bitterness, shorter leaves the cup thin and watery. Strain before serving. It works well alongside light food such as scones, is best enjoyed hot, though it can also be served over ice in warmer weather. A cup carries roughly 20 to 30mg of caffeine. Stored sealed and away from direct sunlight, the leaves keep their quality for one to two years.
