- Tea Knowledge
Though it shares the 'silver needle' portion of its name with a famous white tea, the darkness of the leaf buds and the particular tinge their downy white hairs have taken on indicates something even rarer: the most refined of one of the few yellow teas.
The sweet starchiness of its liquor is livened by the saltiness of peanuts and the mild acidity of apple cider in the aftertaste, something only yellow tea's particular fermentation seems able to unlock. Along with a distinct hay flavor and mild astringency, it seems a tea perfectly suited for crisp autumn weather. A unique and unmissable experience for the tea connoisseur.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.