Though it shares the 'silver needle' portion of its name with a famous white tea, the darkness of the leaf buds and the particular tinge their downy white hairs have taken on indicates something even rarer: the most refined of one of the few yellow teas.
The sweet starchiness of malted grain in its liquor is livened by a salty touch and a subtle note of dried ginger. Along with a distinct hay flavor and mild astringency, it seems a tea perfectly suited for crisp autumn weather. A unique and unmissable experience for the tea connoisseur.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high of a water temperature would burn the leaves, resulting in bitter taste.
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