2026 Silver Needle | Tai Mu Mountain White Tea

5 gram

CHF 30.00

2026 Silver Needle | Tai Mu Mountain White Tea

CHF 30.00

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Bai Hao Yin Zhen from the core production area of Fuding white tea

Hand harvested • Sun-withered and double charcoal roasted • Spring 2026 harvest • Tai Mu Mountain, Fuding, Fujian, China

The highest grade of Chinese white tea, made from spring buds only.

Producer: Tongxinshe, a respected Chinese teahouse working directly with master tea makers across the country's classical tea regions. Each release is sourced from a named production area and crafted by hand using traditional methods.

Tea maker: A senior Fuding tea artisan with over thirty years of experience in charcoal roasting

Origin: Tai Mu Mountain, Fuding, Fujian, China

Spring 2026 harvest, first flush

Tea type: Bai Hao Yin Zhen, white tea

2026 Spring First Flush

Silver needle is picked once a year in early spring, before the leaves open, when only the bud is taken. The picking window is narrow and the yield from each plant is small. This release is made exclusively from the very first flush of the 2026 harvest.

PROCESSING:

The buds are not rolled or fired. They are sun-withered in the open air under controlled conditions of temperature, humidity and wind, then finished with double charcoal roasting at low temperature. The roast is applied slowly and over time, allowing the leaves to be heated evenly without compromising the natural freshness or floral character of the white tea.=

The cultivars traditionally used for Fuding silver needle are Da Bai (Big White) and Da Hao (Big Pekoe), both native to Fujian and selected specifically for the plump, hair-covered buds that define Bai Hao Yin Zhen. The dense silvery-white pekoe covering the dry leaf is the visible signature of these cultivars.

Color & Texture:

Translucent pale apricot liquor with suspended fine tea hairs and a luminous sheen. Full-bodied and silky on the palate

Flavor Profile:

Pure and soothing pekoe aroma on opening, followed by delicate floral notes and bright sweetness with subtle orchid undertones. Sweetness intensifies noticeably after the fifth infusion, with a long, lingering throat character and remarkable brew endurance

Character:

Refined, layered, mellow. A white tea that rewards careful attention and improves with age

Gongfu method (recommended)

Tea: 5 g in a 120 ml gaiwan
Water: heated to 100°C, freshly boiled
Pour gently along the wall of the gaiwan for the first infusion. No rinse required
First infusion: 15 to 20 seconds. Each subsequent infusion: add 5 to 10 seconds
The leaves will yield 8 or more quality infusions, with sweetness intensifying after the fifth

Water:

Spring water or purified water is recommended. Higher temperature produces a richer, fuller liquor. Slightly cooler water highlights the softer, sweeter notes. Adjust steeping time to taste.

Use: Suitable for gongfu service, contemplative drinking, refined table presentation, and long-term collection

Storage: Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity.

Silver needle improves with age when stored well. The charcoal roast notes integrate with the tea's inner substance over time, developing into deeper, honeyed richness.

Best before: White tea has no fixed expiry date and improves with age when stored correctly.