The Silver Peony Green Tea Yinhao is a hybrid tea as it has some characteristics similar to those of a white tea and others similar to those of a green tea. Observing the product, we can notice a selection of leaves similar to that performed for the famous Bai Mu Dan white tea. In addition to the first two apical leaves, we can also see some slightly broader leaves and well-developed buds. The processing of the product follows the typical steps of green tea. Although it originates in Yunnan, this tea, during the oxidation blocking phase, is subjected to heat similar to that of green teas from eastern China. This ensures that the product stabilizes and does not remain active and changeable over time as happens with raw puer. Given these premises, it can be inferred that the flavor of this tea in the cup will be quite complex. Thanks to the thick leaf due to the Yunnan native camellia cultivar, intense vegetal tones are preserved, capable of providing an oily sensation in the aftertaste. After a few sips, a fresh and sweet note of honey and wildflowers will spread in the mouth, similar to that of certain white teas like Bai Mu Dan. The leaves of Silver Peony Green Tea Yinhao, with a slightly rolled shape and in some places almost unworked, have various shades of green and ochre, in addition to numerous silver buds, covered with soft white fuzz. Once infused, they release very fresh, sweet, and delicate vegetal aromas, as well as notes of honey and wildflowers, more similar to those we would find in a Bai Mu Dan white tea. The liquor is pale yellow, with faint rosy reflections mirroring the delicacy of the taste: it is a tea without astringency or bitterness, with a medium-density and oily body that pleasantly coats the palate. The first infusion of Silver Peony Green Tea Yinhao reveals itself to be very delicate, with a vegetal sweetness reminiscent of fresh grass and young peas, and slight sugary and floral scents. It is with the second infusion in a gaiwan that the tea acquires more character, revealing notes of roasted thistle, boiled fennel, acacia honey notes, and more intense floral scents of wildflowers. The third infusion and those that follow surprise with forest notes that emerge for the first time: there are scents of bark and almost a fresh balsamic hint, accompanied by a very slight citrus acidity. The first notes of Silver Peony Green Tea Yinhao are sweet with white sugar and melilot honey, scents that would make one think more of a white tea than a green tea. Then emerge sweet vegetal scents of bamboo shoots and fresh notes of young grass just cut, which evolve into floral notes reminiscent of field flowers and wild mountain shrubs. The persistence is characterized by sweet vegetal scents, with a floral note that arrives a moment later, almost as a surprise. Silver Peony Green Tea Yinhao has a very classic processing method which involves, after an initial wilting outdoors, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation. After these phases, the leaves receive their characteristic flattened shape and are left to rest in order to lose a little of the residual moisture inside them. We strongly recommend infusing Silver Peony Green Tea Yinhao using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain more infusions with different flavors. After a quick rinse of the leaves in water at 85°C, a first infusion of 10 seconds can be done, and keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (10 - 15 - 20…). This tea has a longevity of about 6 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 85°C for an infusion time of one and a half minutes. The tea can be filtered to facilitate tasting. Also, the infusion times mentioned above are meant to be purely indicative, so one can also adjust based on personal taste. It is recommended to store Silver Peony Green Tea Yinhao in a cool, dry place, away from direct sunlight.
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The Silver Peony Green Tea Yinhao is a hybrid tea as it has some characteristics similar to those of a white tea and others similar to those of a green tea. Observing the product, we can notice a selection of leaves similar to that performed for the famous Bai Mu Dan white tea. In addition to the first two apical leaves, we can also see some slightly broader leaves and well-developed buds. The processing of the product follows the typical steps of green tea. Although it originates in Yunnan, this tea, during the oxidation blocking phase, is subjected to heat similar to that of green teas from eastern China. This ensures that the product stabilizes and does not remain active and changeable over time as happens with raw puer. Given these premises, it can be inferred that the flavor of this tea in the cup will be quite complex. Thanks to the thick leaf due to the Yunnan native camellia cultivar, intense vegetal tones are preserved, capable of providing an oily sensation in the aftertaste. After a few sips, a fresh and sweet note of honey and wildflowers will spread in the mouth, similar to that of certain white teas like Bai Mu Dan. The leaves of Silver Peony Green Tea Yinhao, with a slightly rolled shape and in some places almost unworked, have various shades of green and ochre, in addition to numerous silver buds, covered with soft white fuzz. Once infused, they release very fresh, sweet, and delicate vegetal aromas, as well as notes of honey and wildflowers, more similar to those we would find in a Bai Mu Dan white tea. The liquor is pale yellow, with faint rosy reflections mirroring the delicacy of the taste: it is a tea without astringency or bitterness, with a medium-density and oily body that pleasantly coats the palate. The first infusion of Silver Peony Green Tea Yinhao reveals itself to be very delicate, with a vegetal sweetness reminiscent of fresh grass and young peas, and slight sugary and floral scents. It is with the second infusion in a gaiwan that the tea acquires more character, revealing notes of roasted thistle, boiled fennel, acacia honey notes, and more intense floral scents of wildflowers. The third infusion and those that follow surprise with forest notes that emerge for the first time: there are scents of bark and almost a fresh balsamic hint, accompanied by a very slight citrus acidity. The first notes of Silver Peony Green Tea Yinhao are sweet with white sugar and melilot honey, scents that would make one think more of a white tea than a green tea. Then emerge sweet vegetal scents of bamboo shoots and fresh notes of young grass just cut, which evolve into floral notes reminiscent of field flowers and wild mountain shrubs. The persistence is characterized by sweet vegetal scents, with a floral note that arrives a moment later, almost as a surprise. Silver Peony Green Tea Yinhao has a very classic processing method which involves, after an initial wilting outdoors, cooking the leaves in large woks heated to temperatures around 180°C to block enzymatic activity and prevent oxidation. After these phases, the leaves receive their characteristic flattened shape and are left to rest in order to lose a little of the residual moisture inside them. We strongly recommend infusing Silver Peony Green Tea Yinhao using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain more infusions with different flavors. After a quick rinse of the leaves in water at 85°C, a first infusion of 10 seconds can be done, and keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (10 - 15 - 20…). This tea has a longevity of about 6 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 85°C for an infusion time of one and a half minutes. The tea can be filtered to facilitate tasting. Also, the infusion times mentioned above are meant to be purely indicative, so one can also adjust based on personal taste. It is recommended to store Silver Peony Green Tea Yinhao in a cool, dry place, away from direct sunlight.
