The Silver Spiral Yinnou green tea is made from camellia leaves sourced from the Chinese region of Yunnan. Here, following the production techniques of green tea, a solid product has been created, excellent for anyone wanting to start exploring this category without beginning with the more famous Long Jing or Mao Feng, of which countless variants can be found on the market. Observing the leaves, we can see that there are buds with their silvery down still visible, indicating that they were harvested at the beginning of spring at their best moment to be enhanced by the production process curated by the tea master. In the cup, this tea demonstrates great freshness on the palate, which often takes on floral or even citrusy connotations. The vegetal part of this green tea resembles boiled herbs that, in this case, will always retain an intensity suitable for leaving the freshness as the protagonist in the mouth. During tasting, a slight toasted trace can also be perceived left by the production process followed by the leaves. The leaves of Silver Spiral Yinnou green tea are rolled multiple times on themselves to form small spirals, as suggested by the very name of the tea. The colors range from dark green to sage green, with silver-white tips corresponding to the numerous buds. As soon as they are infused, the leaves release rather intense vegetal aromas: from fresh hints of green salad and basil to notes of cherry tomatoes and olive oil. The liquor has a magnificent golden color, very bright: the astringency is mild and the body has an excellent evolution in gaiwan, from light and silky to denser and oilier as the infusions progress. The first infusion of Silver Spiral Yinnou green tea has rather gentle vegetal notes, reminiscent of spinach and herbs. These are accompanied by fresher hints of basil. With the second infusion, the tea increases in intensity on the palate, revealing notes of tomato and more earthy vegetables like chard and watercress, along with a surprising and pleasant hint of smokiness. The third infusion brings with it savory notes of grilled vegetables, such as eggplant and zucchini, and a barely perceptible acidity at the finish. The first notes of Silver Spiral Yinnou green tea reveal an intense vegetal character, with all the strength of the teas from Yunnan. At the opening, we indeed find the flavor of herbs with a fresher hint of basil and a pronounced note of extra virgin olive oil. This is followed by sweet and slightly acidic notes of salad tomato and artichoke in oil, while the finish has hints of both smokiness and grilled. The flavor of grilled vegetables lingers on the palate for a long time, and in persistence, that of olive oil. Silver Spiral Yinnou green tea has a very classic processing method that 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 rolled shape and are left to rest to lose a bit more of the residual moisture inside. We strongly recommend infusing Silver Spiral Yinnou green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4 grams of leaves (about 2 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 80°C, you can proceed with a first infusion of 10 seconds, after which, maintaining the water at the same temperature, proceed with multiple infusions increasing each time by 5 seconds (10 - 15 - 20 ...). This tea has a longevity of about 4 infusions. For a classic preparation according to the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a cup of 150 ml with water at 80°C for an infusion time of a minute and a half. The tea can be filtered for greater ease during tasting, and the indicated infusion times are meant to be purely indicative, so one can also adjust based on personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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The Silver Spiral Yinnou green tea is made from camellia leaves sourced from the Chinese region of Yunnan. Here, following the production techniques of green tea, a solid product has been created, excellent for anyone wanting to start exploring this category without beginning with the more famous Long Jing or Mao Feng, of which countless variants can be found on the market. Observing the leaves, we can see that there are buds with their silvery down still visible, indicating that they were harvested at the beginning of spring at their best moment to be enhanced by the production process curated by the tea master. In the cup, this tea demonstrates great freshness on the palate, which often takes on floral or even citrusy connotations. The vegetal part of this green tea resembles boiled herbs that, in this case, will always retain an intensity suitable for leaving the freshness as the protagonist in the mouth. During tasting, a slight toasted trace can also be perceived left by the production process followed by the leaves. The leaves of Silver Spiral Yinnou green tea are rolled multiple times on themselves to form small spirals, as suggested by the very name of the tea. The colors range from dark green to sage green, with silver-white tips corresponding to the numerous buds. As soon as they are infused, the leaves release rather intense vegetal aromas: from fresh hints of green salad and basil to notes of cherry tomatoes and olive oil. The liquor has a magnificent golden color, very bright: the astringency is mild and the body has an excellent evolution in gaiwan, from light and silky to denser and oilier as the infusions progress. The first infusion of Silver Spiral Yinnou green tea has rather gentle vegetal notes, reminiscent of spinach and herbs. These are accompanied by fresher hints of basil. With the second infusion, the tea increases in intensity on the palate, revealing notes of tomato and more earthy vegetables like chard and watercress, along with a surprising and pleasant hint of smokiness. The third infusion brings with it savory notes of grilled vegetables, such as eggplant and zucchini, and a barely perceptible acidity at the finish. The first notes of Silver Spiral Yinnou green tea reveal an intense vegetal character, with all the strength of the teas from Yunnan. At the opening, we indeed find the flavor of herbs with a fresher hint of basil and a pronounced note of extra virgin olive oil. This is followed by sweet and slightly acidic notes of salad tomato and artichoke in oil, while the finish has hints of both smokiness and grilled. The flavor of grilled vegetables lingers on the palate for a long time, and in persistence, that of olive oil. Silver Spiral Yinnou green tea has a very classic processing method that 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 rolled shape and are left to rest to lose a bit more of the residual moisture inside. We strongly recommend infusing Silver Spiral Yinnou green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4 grams of leaves (about 2 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 80°C, you can proceed with a first infusion of 10 seconds, after which, maintaining the water at the same temperature, proceed with multiple infusions increasing each time by 5 seconds (10 - 15 - 20 ...). This tea has a longevity of about 4 infusions. For a classic preparation according to the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a cup of 150 ml with water at 80°C for an infusion time of a minute and a half. The tea can be filtered for greater ease during tasting, and the indicated infusion times are meant to be purely indicative, so one can also adjust based on personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
