Thick, sweet, and spiced with a cinnamon warmth you do not expect from white tea. These buds (Dian Yin Zhen, 滇银针) grow at 1,700 meters in Yunnan's Da Si village, where cold nights push a richness into the leaf that coastal Fujian needles never reach. A white tea for people who want delicacy with underlying substance. Tasting Notes A warm cinnamon note greets you before the first sip — unusual for white tea and easy to miss if you rush past the aroma. The liquor pours clear pale gold, and first steeps land thick and sweet with raw honey across the tongue and a texture so lubricating it stays in the mouth after you swallow. Later rounds bring soft melon and a quiet stone-fruit warmth, but the defining quality is the body: full and coating, more substantial than most bud-only teas have any right to be. Cold nights at 1,700 meters push that richness into the buds. Origin Da Si village sits at 1,700 meters in Fengqing, Lincang, and cold nights at that elevation slow the buds and build a sweetness that lower-altitude bushes cannot match. Most bai hao yin zhen comes from Fuding in Fujian, where sea air gives the tea a lighter, more floral character, but this Chinese tea grows in Yunnan's highlands on trees farmed organic (not certified), and the mountain buds carry more body. March 2025 spring pick. Craft Silver needles follow one of the most minimal processes in tea. Workers pick only the bud — no leaves — then lay them on bamboo trays to dry slowly in the sun. No rolling, no roasting, no oxidation. That restraint preserves the sweetness and floral compounds that higher-temperature processing would strip away. The buds never see a hot wok, an oven, or a roller. It is the quietest way to make white tea, and you taste the difference. Aging Potential White tea ages well, and silver needles are among the best styles to set aside for the long term. Over time the flavor shifts from light and floral toward something warmer: dried fruit, honey, and a deeper body. A year smooths the rough edges, and five years brings stone-fruit richness and a thicker mouthfeel that rewards patience. A 25-gram bag is five or six sessions, enough to learn whether Yunnan silver needles suit your palate. If you enjoy light, sweet teas with no bitterness and want something a step above what tea bags offer, this is a good place to start. Brewing Brew 5 grams in 100 ml of 85°C water for 30 seconds, and resteep freely; the buds keep giving for six or seven rounds. That is roughly a tablespoon (the buds are light), and a 25-gram bag holds around four or five sessions. Let your kettle cool for a minute before pouring, because too-hot water flattens the honey and pear notes. FAQ What is silver needles tea? Silver needles, or bai hao yin zhen, is a white tea made entirely from unopened buds. It is the most minimal style: picked, sun-dried, and nothing else. The result is sweet and delicate, with none of the grassiness of green varieties or the tannins of black. How is Silver Needles different from White Peony? Silver Needles uses only buds, which makes the cup lighter and silkier. White Peony includes both buds and leaves, giving it more body and a broader flavor range. Start here if you prefer delicacy, or try White Peony when you want more depth. Why does silver needle tea taste so subtle? Silver needles use only the bud — no leaf, no stem. Buds are naturally lower in tannins and higher in amino acids, which is why the cup reads as sweet and silky rather than bold. The subtlety is the point: this is a tea that rewards attention, revealing more with each steep as the buds slowly open. Is silver needle tea worth the higher price? Bud-only teas require the most labor. Workers pick just the tip of each branch during a short spring window, and it takes thousands of buds to make a single bag. The price reflects that picking intensity. Whether the delicate, honeyed flavor is worth it depends on what you value — try 25 grams and decide for yourself.
