Harvested in late April to early May.
From Fujian province (the classical and ancient province for white and jasmine teas).
One of the most natural processed tea types. Naturally withered, no rolling, and naturally dried.
During the manufacture of Ying Zhen (Silver Needle), freshly plucked tea buds are laid on to large blankets in the sun to wither and dry naturally. Once the leaf has withered enough, it is sorted into just three grades: First is the pure bud, needle like in appearance, classed as Ying Zhen (Silver Needle), secondly is a mixture of bud and large leaf classed as Pai Mu Tan (White Peony) and finally the remaining leaf Shou Mei (Longevity Eyebrow). The liquor of Pai Mu Tan is light and delicate with a slightly stronger nutty character than you would find with Ying Zhen.
To brew this tea it is best to use approximately 3g of tea per cup and to infuse for 4-5 minutes with water that is freshly drawn, boiled and allowed to cool for 2 minutes prior to brewing.