Acala Tea Co.
"Tailor's Garden" Jasmine Silver Needle White Tea
"Tailor's Garden" Jasmine Silver Needle White Tea
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Tailor's Garden Jasmine Silver Needle White Tea is grown and processed into white tea in the mountains of Simao. Late March and early April is the time for harvesting the silvery needle tips from the tea bushes' new growth. Each tip is plucked by hand. These tips are processed into white tea and then married with fresh Yunnan jasmine flowers, harvested in May. The result is a tea rich in florals, fruit and sugarcane notes.
Because Silver Needle White Tea has the highest caffeine contents of all teas, it is a good choice for a morning or mid-afternoon energy boost. The leaves are naturally higher in caffeine content because the tea plant protects its new tips/buds from insects by sending a high level of caffeine (one of nature's pest deterrents) to its newest leaves.
This tea is not only delicious as a warm beverage, but also makes a refreshing cold-brewed infusion for hot summer days. See Brewing Recommendations.
Tea Specifics
Tea Specifics
Silver Needle White Tea, Jasmine Flowers
Harvest: Late March and Early April for White Tea; May for Yunnan Jasmine Flowers
Location: Mountains in Simao District, China
Cultivar: Camellia sinensis var. Assamica
Tea Varietal: Yun Kang #10
Harvest Method: Handpicked Tea Buds
White tea contains between 5-50mg of caffeine, depending on a few factors. A tea using just the tips/youngest leaves (like Silver Needle) will contain the most caffeine (because caffeine is a natural pesticide that protects young, vulnerable leaves). Also, caffeine levels decline over time because oxidation and light decay caffeine. Within the first three years, the caffeine levels in white tea start to drop. An aged white tea has caffeine levels that are half that of it's younger counterpart. Thus, an aged white tea that is decades old may not contain much caffeine at all.
Tasting Notes
Tasting Notes
Jasmine, stone fruit notes, light honeydew
Brewing Recommendations
Brewing Recommendations
Serving Size: 4-6g of tea per 100ml purified water
Ideal Brewing Vessel: Porcelain or glass tea pot or gaiwan. Because the leaves need space to unfurl, we do not recommend brewing with a tea sachet.
Steeping: Boil water to 185-195F/85-91C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 30 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups. Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 5+ times and brewed again the following morning if left overnight.
Cold Brew: Place 4g of tea in a pitcher and fill with 450ml of purified water. Refrigerate overnight.
