Silver Peony Yinhao Green Tea 50g

Description

Silver Peony Yinhao Green Tea presents characteristics reminiscent of both certain white teas and green teas. The leaf selection in fact recalls that used for Bai Mu Dan: in addition to the first two apical leaves, there are larger leaves and numerous well-developed buds. The processing, on the other hand, follows the typical steps used for green teas. The tea originates in Yunnan, but during the leaf stabilization phase it is exposed to high heat, similar to that used in the production of various green teas from eastern China. This phase stops oxidation and makes it possible to obtain a product that remains stable over time, unlike Puer Sheng teas, which can evolve during storage. The result is a tea with a particularly complex aromatic profile. The leaves, characterized by the thick structure typical of varieties grown in Yunnan, develop intense vegetal notes accompanied by a soft, almost oily sensation on the palate. During tasting, sweeter and more delicate nuances of honey and wildflowers then emerge, recalling in some respects the aromatic profile of Bai Mu Dan. Tasting - Appearance and aroma The leaves of Silver Peony Yinhao Green Tea have a slightly rolled shape and, in some areas, only light processing. Their color ranges from green to ochre, with numerous silvery buds covered in fine white down. After infusion, they release fresh and delicate vegetal aromas, accompanied by notes of honey and wildflowers reminiscent of those typical of certain white teas such as Bai Mu Dan. The liquor is pale yellow, with delicate pinkish highlights. On the palate it has a medium-dense, soft body, with a pleasant almost oily component and a profile free from pronounced bitter or astringent sensations. Tasting Notes GONG FU CHA The first infusion of Silver Peony Yinhao green tea is very delicate, with a vegetal sweetness reminiscent of fresh grass and young peas, along with slight sugary and floral hints. It is during the second infusion in a gaiwan that the tea acquires more character, revealing notes of baked thistle and boiled fennel, acacia honey and more intense floral hints of wildflowers. The third infusion and subsequent infusions surprise with woodland notes that emerge for the first time: hints of bark and almost a fresh balsamic touch can be detected, accompanied by very subtle citrus acidity. WESTERN STYLE The first notes of Silver Peony Yinhao green tea are sweet, with white sugar and sulla honey, aromas that suggest a white tea rather than a green tea. Sweet vegetal hints of bamboo shoots then emerge, along with fresh notes of freshly cut young grass, which evolve into more floral notes reminiscent of wildflowers and wild mountain shrubs. The finish is marked by sweet vegetal aromas, followed a few moments later by a floral note, almost as a surprise. Place of origin Yunnan, China Production The processing of Silver Peony Yinhao Green Tea begins with an initial withering of the leaves outdoors, followed by stabilization in a wok, during which the leaves are exposed to high temperatures of around 180°C. The heat quickly reduces the enzymatic activity responsible for oxidation, preserving the fresh, vegetal character of the raw material. The leaves are then shaped until they acquire their characteristic form and left to rest so that they can lose some of their remaining moisture. Preparation We strongly recommend infusing Silver Peony Yinhao green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, 4.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After briefly rinsing the leaves in water at 85°C, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (10 – 15 – 20…). This tea lasts for approximately 6 infusions. For a classic preparation according to the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 85°C, infusing for one and a half minutes. The tea may be filtered for greater ease when tasting, and the infusion times indicated above are purely indicative, so they can also be adjusted according to personal taste. We recommend storing Silver Peony Yinhao green tea in a cool, dry place away from direct sunlight.