Hello everyone, I'm Xiao Jin from ChaWo. Today, we're going to try the Baihao Yinzhen, specifically this one with an elephant on the packaging. Let me show you the dry leaves:

This is what's left of our sample Tea, and as you can see, it's all buds—plentiful and dense. The raw material comes from Jinggu, which we often call Moonlight White. However, Moonlight White is divided into several grades, and this particular one is of the highest grade known as Silver Needle, fully covered in white down hairs. Hence, the name Baihao Yinzhen is very fitting.

The usual steps are warming the Teaware, and the brewing method for this tea is similar to that used for new Pu'er teas.

We used 8 grams of tea today, and a water temperature around 85-90 degrees Celsius is suitable. After an 8-second steeping, we pour out the infusion. This White Tea has a very light liquor color, and you can see many down hairs floating in the tea liquor. This is the first rinse, which we discard.

When pouring the water, keep the stream fine, and you can see that the liquor color is very light and clear.

After a few infusions, we found this tea to be very delicate and smooth with a great mouthfeel, sweet and fruity, with floral notes. Its fragrance is well-integrated into the tea liquor, and overall, the aftertaste and throat sensation are excellent.

This white tea is like a gentleman among teas—it may have a light liquor color and not be overly rich in taste, but its overall feel is elegant and refreshing.

Brewing Explanation: Xiao Jin from ChaWo Network

Photography and Editing: Xiao Bao Muku