Brewing instructions:
Water: 180°F
Leaves: 1 tbsp per 8 ounces
Infusion Time: 5 minutes
Story behind the tea:
The small and brightly-pigmented orange blossoms of Osthmanthus are hand harvested in the fall throughout Southern China. Little known in the West, Osthmanthus blossoms are also called “Guay Hua” in China and are used in wines, pastries, teas and perfumes.
Origin: Fujian, China
Ingredients: Silver needle white tea and Osthmanthus flowers.
- Silver Needle leaf buds from the Fuding Da Hao varietal
- Harvest in late March–April. Last year's harvest began on March 28th, 2010
- Osthmanthus flowers are a part of the olive family. It's an evergreen tree or shrub native to China
Photo from Wikipedia
Interesting cultivation notes: Silver Needle is harvested in late March-mid April and held for scenting in September when Osthmanthus flowers blossom. The tea undergoes scenting in September and is exported in October, arriving in late November each year.
Silver Needle Jasmine
Refreshing, soft and subtle with sweet flavors, smooth white tea body and a lofty floral aroma.
Water: 185°F
Leaves: 1 tbsp per 8 ounces
Infusion Time: 4-5 minutes
Story behind the tea: Jasmine scented tea is the most common scented tea in China. The delicate and floral aroma of jasmine pairs great with the sublte sweetness of Silver Needle white tea. Most scented teas are green and blacks.
Origin: Fujian, China
Ingredients: Silver needle white tea and Jasmine blossoms.
- Silver Needle leaf buds from the Fuding Da Hao varietal
- Harvest in late March–April. The 2010 harvest began on March 28th
- Jasmine blossoms bloom in the summer
Interesting cultivation notes: There are many scented teas on the market but a distinguishing factor in our tea is that it is organic. The jasmine blossoms in our tea are organically grown. Sourcing the amount of organic jasmine blossoms we require to scent this tea is challenging due to pests. Pests are attracted to the extremely sweet scent of jasmine blossoms.
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