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Product Description
Reserve White Tea with a sublime, sweet flavor and rich, savory finish. USDA organic. Certified kosher. Certified Organic by QAI. Rishi white teas are made from authentic medium-leaf tea bush varietals which produce silvery-white sprouts and leaves. They are delicately hand harvested only once year, for a few weeks in early spring when the weather is consistently cool and dry. White tea is the least processed of all tea types, resulting in a milder flavor without bitterness and a sweeter finish that green tea. Compared to other teas, White teas are very low in caffeine and contain high concentrations of antioxidant polyphenols (tea catechins). White tea originated in a small area north of the Min River in the province of Fujian. It is in this region, 1000 meters above sea level where Rishi White teas are cultivated organically at select smallholder gardens using authentic white tea bush varietals and the classic white tea leaf-withering process. Each year, Rishi travels to this remote heritage region t work directly with the artisans and select the highest quality tea if the season.
29 of 30 people found the following review helpful:
5.0 out of 5 starsIcy White, August 12, 2007
A Kid's Review
Don't get me wrong--Silver Needle (which is considered the top grade of Chinese white tea--the only true white tea, incidentally) is delicious hot but at the risk of sounding heretical, it's FANTASTIC chilled on a muggy summer day. It's also easy to make.
For those who are serious about getting into tea, I recommend the purchase of an inexpensive, analog candy thermometer as correct water temperature is crucial to the successful brewing of any variety of tea. Boil water and add to your empty brewing vessel (I use my Bodum De Chine for white tea). Bring 10 or so ounces of good water, i.e., filtered or bottled, NOT distilled, to a boil and set aside to cool to 185º. In the meantime, empty the tea pot, add one tablespoon+one teaspoon of Silver Needle, and cover (this warms the buds). Add the cooled water and brew for the minimum recommended total of four minutes (I allow for the amount of time it takes to drain the tea leaves--20 or so seconds in my case). Decant completely (try not to leave any liquid in the pot) into a heat-proof pitcher and repeat twice (no need to preheat the pot again) reusing the same leaves at the same temperature, adding 30 seconds each time so that the final infusion brews for the recommended five-minute maximum. Refrigerate the combined infusions. That's it! Don't add anything--just kick back and enjoy about a quart of pale champagne-blond refreshment. It sounds a little complicated, but it's not--you'll be surprised at how quickly the routine is established.
A fine-mesh strainer will ensure that no leaf fragments remain to make your tea bitter (overbrewing=bitter tea). And one of the advantages of brewing Chinese teas such as this in glass is the ability to watch the leaves unfurling as they steep. A needle-type tea such as this eventually aligns itself vertically--very cool to watch!
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Rishi Silver Needle white tea ( Bai Hao Yinzhen) is a good introduction to the world of "quality" tea. High quality silver needle tea is known to be expensive... with some batches reaching an estimated $122.00 an ounce.
This white tea is not "premium" quality as listed on the can.
It's around medium quality, as you can see small fragments of white peony (lower grade white tea) intertangled with the silver needle tea leaves. . However, any way you look at it... this is a superb deal for quality tea. Drink this tea... This is the real deal.
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This is tea I prefer to all others. It's organic, it's white tea (healthy!), it's delicious and it doesn't get bitter from over steeping. I get two steepings from each tablespoon of tea leaves. The second time I steep it for 20+ minutes (to get every last drop of the good stuff!) and it's still perfectly delightful. Enjoy!
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