Fujian
White Tea
Pre-Qingming
Withering & Drying
Bai Hao Yin Zhen, meaning 'White Down Silver Needles,' is the most prestigious white tea from Fuding, Fujian Province. Made exclusively from the silvery-white downy buds of the Da Bai Cha cultivar, it is celebrated for its delicate, sweet flavor, light body, and subtle floral aroma.
Bai Hao Yin Zhen (白毫银针), literally translating to "White Down Silver Needles," is widely regarded as the most exquisite and prestigious white tea in China. Originating from Fuding City in northeastern Fujian Province, it is made exclusively from the tender, unopened buds (known as "Yinzhen" or silver needles) of the Da Bai Cha (Big White Tea) cultivar.
The tea is distinguished by its striking appearance: long, thin, needle-like buds densely covered in fine, silvery-white down (bai hao). This down not only gives the tea its name but also contributes to its unique character and prized status.
Bai Hao Yin Zhen is celebrated for its incredibly delicate, nuanced flavor profile. It offers a light, smooth body with subtle sweetness, a clean, fresh aroma, and a lingering, pleasant aftertaste. The minimal processing involved preserves the natural essence of the tea buds, making it a true representation of white tea purity.
Delicate, fresh, subtly sweet, light floral notes
Delicate, sweet, smooth, clean, subtle finish
Clean, sweet, with a lingering, pleasant aftertaste
The history of Bai Hao Yin Zhen dates back to the early 18th century during the Qing Dynasty (1700s) in Fuding, Fujian Province. It is believed to have originated in Fuding, though nearby Zhenghe County also lays claim to its invention shortly thereafter.
The tea was initially produced using the local Da Bai Cha (Big White Tea) cultivar, prized for its large, downy buds. Its unique appearance and refined taste quickly garnered attention and it became a tribute tea presented to the imperial court.
The name "Bai Hao Yin Zhen" aptly describes the tea's appearance: "Bai Hao" means "white down" referring to the fine white hairs covering the buds, and "Yin Zhen" means "silver needles" describing the buds' long, thin, needle-like shape.
"In the silvery needles of Bai Hao Yin Zhen lies the pure essence of spring's first breath." — Ancient Tea Saying
Creation of Bai Hao Yin Zhen in Fuding, Fujian.
Production spreads to neighboring Zhenghe County.
Export to Europe and Southeast Asia begins.
Recognition as one of China's top ten famous teas and global appreciation.
The most crucial step. Only the finest, unopened, single buds (Yinzhen) are hand-picked, typically before sunrise during the Pre-Qingming period (early April). This ensures maximum tenderness and the characteristic silvery down.
The heart of white tea processing. Fresh buds are spread thinly on bamboo trays or withering racks in well-ventilated areas, often outdoors in natural sunlight or indoors with controlled airflow. This slow, gentle process removes moisture while allowing minimal oxidation, developing the tea's subtle flavors.
Once withered, the buds are dried to a moisture content of 5-7% to halt any further changes and stabilize the tea for storage. This can be done naturally in the sun or using low-temperature dryers. Care must be taken not to damage the delicate buds.
The finished, dried buds are sorted to remove any non-conforming material and graded based on size, color, and the integrity of the silver down. The highest grade consists of uniform, plump, silvery buds.
Natural Sun Withering Process
"The mastery of Bai Hao Yin Zhen lies in patience—allowing nature to gently transform the bud's essence." — Master Tea Maker
Use water at 80-85°C (176-185°F). Slightly cooler than boiling to preserve delicate flavors.
First infusion: 2-3 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the purest taste.
Use a clear glass to appreciate the buds unfurling and liquor color.
Can be steeped several times, with flavors evolving.
Pour water gently to avoid breaking the delicate buds.
Best savored in the morning to complement its fresh character.
In TCM, Bai Hao Yin Zhen is considered to have a cool nature with sweet properties. It is believed to clear heat, detoxify the body, nourish yin energy, and promote healthy skin.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons. Its gentle nature makes it suitable for most constitutions.
Bai Hao Yin Zhen, like other white teas, contains high levels of catechins (particularly EGCG) and antioxidants due to minimal processing. The presence of L-theanine and lower caffeine levels compared to green or black tea contribute to its gentle effects.
Research suggests that white tea consumption may support immune function, cardiovascular health, weight management, and provide anti-inflammatory and anti-oxidative benefits.
Rich in catechins, neutralizes free radicals
L-theanine provides calm focus and relaxation
May support healthy cholesterol and circulation
Natural compounds may support immune function
Antioxidants support healthy, radiant skin
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 10-15mg | 2-3% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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Yue Guang Bai, meaning 'Moonlight White,' is a distinctive Chinese white tea from Yunnan Province. Made from the large-leaf Yunnan tea varietal, it features a unique appearance with white undersides and dark green tops, offering a sweet, floral, and honey-like flavor profile.
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