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Silver Needle White Tea (白毫银针)
*** FINALIST IN 2008 WORLD TEA CHAMPIONSHIP ***

Region: Taimu Mountain, Fujian, China

Other Names: Silver Needle Pekoe, Bai Hao Yin Zhen, Bai Hao Yinzhen, Yin Zhen Bai Hao, White Tip Silver Needle, Yin Zhen, bái háo yín zhēn, Silver Needles White Hair Tea, Sublime Needle

Our Silver Needle White Tea, with its plump tender unopened buds covered by rich silvery hairs, is believed by many to function as a precious herb, containing countless beneficial health properties.

Tea connoisseurs consider Silver Needle one of the rarest and most expensive varieties of teas. Silver Needle White Tea was ranked second among the Ten Famous Teas of China in 1982 by the Ministry of Commerce of China. It again achieved high ranking in 1986 and 1990.  Today, Silver Needle White Tea is enjoyed worldwide and throughout Europe and the United States.

The Fuding/Taimu Mountain area, where our tea is grown is located in the northeast area of the Fujian province. The Fuding/ Taimu mountain area has a gentle subtropical oceanic monsoon climate with lush healthy perennial green vegetation covering the mountains all year round. The average temperature is 67˚ Fahrenheit and the average annual rainfall is 43 inches. The slightly acidic soil is rich and fertile with very good drainage.

PeLi Teas’ Silver Needle White Tea or Bai Hao Yin Zhen belongs to white tea family which originated in the Fuding Taimu Mountain region of the Fujian Province.  Our Silver Needle White Tea is produced using Fuding DaBai or Fuding DaHao cultivars, carefully chosen and improved by Chinese tea experts. These two tea cultivars have received national recognition in China.

PeLi Teas’ Silver Needle White Tea is plucked once a year from March until around April fifth. Only the newly, yellowish-green, plump, healthy yet very tender downy tips, sometimes with one attached leaf still curled like a bud are chosen.  

After plucking, preliminary selection, and cleaning, the fresh tea leaves are placed sparingly and evenly on bamboo mats with moderate cool sunlight and natural ventilation until they are 80-90% dried.  Then, depending upon the weather conditions, the tea is either sun-dried or baked at low temperatures, approximately 86-104˚ Fahrenheit until fully dried. 

At this stage of the processing, the tea is called Mao Zhen (Rough Needle). The ‘Mao Zhen’ then goes through the refining steps of sieving, selecting, stem-removing, and taking out the broken and undesirable tea and impurities.  It is dried one more time with mild temperatures.