Yunnan Silver Needle White Tea (Baihao Yinzhen)

Overview:
Baihao Yinzhen, created in 1796, is one of China’s six major types of white tea, originally produced in Fujian province. Key production areas include Fuding, Zherong, Zhenghe, Songxi, and Jianyang. It is considered one of China’s top ten famous teas and is often referred to as the “beauty” or “king” of teas due to its appearance: straight and needle-like, covered with abundant silver-white downy hairs. The finished tea leaves are about 3 cm in length. The name “Baihao Yinzhen” comes from its fresh, tender buds that retain a needle-like shape, dense white down, and silver-white color after processing.

Classification and Origin:
Baihao Yinzhen is classified as a type of white tea, made entirely from tender buds. It is renowned as the highest grade and most expensive tea among white teas. Baihao Yinzhen has been exported since the 19th century, with over 100 years of history abroad. Yunnan’s Baihao Yinzhen is produced in Jinggu County, Pu’er City, and Lincang City, known locally as Jinggu Dabaihao, a type of Pu’er tea characterized by ancient tea trees and distinctive Chinese silver tips.

Historical Development

  • Early Qing Dynasty (1796 AD): Tea makers in Fujian created Baihao Yinzhen using robust tea buds from vegetable tea plants.
  • 1891: Baihao Yinzhen began its export.
  • 1912-1916: Marked the peak of production, with Fuding City and Songzheng County (now Zhenghe and Songxi Counties) each producing over 1,000 tons annually.
  • World War I: Disrupted export routes.
  • 1982: Recognized by the Ministry of Commerce as a national famous tea, ranking second among 30 famous teas.
  • 1990: During the Second and Third National Famous Tea Evaluation Conferences in Xinyang, Henan, Baihao Yinzhen was honored again as a national famous tea.
  • 1992: Yinguo, a product under the Baihao Yinzhen brand, was recognized as Fujian Province’s top famous tea, ranking first.

Health Benefits of Baihao Yinzhen

In ancient times, Baihao Yinzhen was valued for its medicinal properties, as highlighted by the proverb, “Shennong tasted hundreds of herbs, encountering seventy-two poisons, finding tea to resolve them.” The tea retains the original nutrients of the leaves and is known for its mild nature and powerful effects similar to rhino horn, initially valued abroad as a medicinal product.

Nutritional Content:
Harvested primarily in early spring after winter dormancy, Baihao Yinzhen’s leaves are rich in amino acids, vitamins, catechins, and minerals. These nutrients enhance memory, protect nerves, reduce blood pressure, and exhibit potent antioxidant properties.

Medicinal Properties:
Baihao Yinzhen is noted for its cooling properties, effective in reducing fever, dispelling heat, and detoxification. It is preferred for treating wind-heat colds and supporting measles patients in northern China.

Aging Process:
Over prolonged storage, Baihao Yinzhen undergoes continuous internal transformation, resulting in surprising changes in health benefits and flavor profiles.

Taste Profile of Baihao Yinzhen

  • Dry Leaves: High-quality Baihao Yinzhen features plump buds densely covered with white down, uniformly shaped with slight fine particles.
  • Liquor Color: The tea’s liquor is light, clear, and bright, typically ranging from light apricot-yellow to apricot-yellow.
  • Aroma: Baihao Yinzhen has a pure and elegant aroma with floral hints, accompanied by clear soy milk and downy fragrances.
  • Taste: The tea has a fresh, sweet, and mellow taste, with no bitterness or astringency, and a lingering sweetness. It withstands multiple infusions, yielding seven to eight brews with a lingering aftertaste.
  • Leaf Base: The leaves are soft, tender, elastic, and uniform, reflecting the delicate and active nature of the raw material.

Varieties of Baihao Yinzhen

  1. Head Picked Silver Needle (头采银针): Harvested around mid-March, characterized by tender buds with high amino acid content and a unique fragrance combining downy and floral honey aromas.
  2. Wild Silver Needle (荒野银针): Harvested from wild tea trees that have grown independently for over a decade, imparting a distinct wild aroma and heightened taste recognition in the tea liquor.
  3. Charcoal-Baked Silver Needle (炭焙银针): Processed using charcoal-baking techniques, known for its dynamic transformation due to enzyme activity enhanced under gentle heat. The tea has a lively downy fragrance and a long-lasting charcoal aroma.

Common Brewing Methods for Baihao Yinzhen

Brewing Process:
Due to its simple production process, Baihao Yinzhen’s internal qualities require sufficient water temperature to release fully. The typical brewing ratio is 1:25, using 5 grams of dry tea with 110 milliliters of water in a covered porcelain cup. Pre-warm the cup with hot water, add the dry tea, shake gently to awaken the aroma, then pour in hot water to brew.

Key Considerations:

  • Water Temperature: Should reach 100°C to effectively brew the tea buds and release the flavors.
  • Pouring Technique: Pour hot water along the cup (or teapot) walls to avoid damaging the appearance of the buds and clouding the tea liquor.
  • Post-Brewing: After each brew, ensure all tea liquor is poured out from the cup to preserve the taste and aroma for subsequent brews.