福鼎白毫银针 2025 White Tea Bai Hao Yin Zhen 30g

Top Quality at an Amazing Price

Wild tea, highest grade; a real steal for this quality.

Panxi Wild Baihao Yinzhen: Moonlight Shaped by Mist!

The Yinzhen is harvested about 5-10 days before the Qingming Festival and consists only of thick buds densely covered with silver hairs, with a distinct "horse hoof" base. For the extremely rare wild Baihao Yinzhen, 3-5kg of fresh leaves must be picked to produce just 1kg of tea.

Such magnificent teas deserve to be brewed correctly and with special care:

First, rinse the gaiwan or teapot with boiling water to warm it. Add the tea leaves and swirl gently. Enjoy the aroma of fresh wildflowers and bamboo shoots. For rinsing the tea, pour 90°C water just enough to cover the leaves, then discard after 5 seconds. The rinse will appear cloudy and fuzzy.

For the 1st to 3rd infusion, use 92°C water, pouring it along the inner wall of the gaiwan. Steep for only 5 seconds. The liquor is clear, mineral-cool, sweet, with an orchid fragrance. The color of the first infusion resembles molten glass, streaked with white fuzz. The minerality slightly diminishes with subsequent infusions, while the sweetness becomes more pronounced. The liquor grows denser, creamier, and slightly fruity.

For the 4th to 6th infusion, use 95°C water, pouring it directly into the center. Steep for 10-15 seconds. In the 4th infusion, you’ll notice hints of panna cotta with almonds, followed by a jelly-like texture. The tea is now at its peak.

From the 7th infusion onward, use boiling water, extending the steeping time slightly with each brew. The silver needles are highly resilient—we ended our session after twelve infusions, but we wouldn’t be surprised if the tea lasted for twenty.

Take time to smell the gaiwan, lid, or fairness cup repeatedly. And don’t hesitate to let the tea cool slightly.

Of course, you’re welcome to deviate from these brewing recommendations. If so, follow two basic rules:

Mind the temperature: Avoid overly hot water in the early infusions. Pour along the rim of the gaiwan or teapot.

Observe the color: If the liquor is too cloudy (lots of fuzz), lower the temperature; if too thin, pour more vigorously.

If brewed well, the Panxi Silver Needles will surely make you understand why this tea is so beloved in France: Its delicate minerality, exquisite sweetness, and floral aroma evoke the impression of a fantastic, supremely elegant white wine—one that, if it truly existed, would likely be nearly priceless. On one hand, it’s easy to imagine pairing this wild Panxi Silver Needle with fish; on the other, such a noble tea also deserves to be savored on its own. Simply breathtaking!