Silver Needle is fragile — lower temperature and shorter steeps extract the best, most balanced cup.

Western-style (for everyday)

Tea: 2–3g (≈1–1.5 tsp)

Water: 250ml

Temp: 80 °C (175 °F)

Steeping: 2–4 min

(start at ≈2.5 min, increase by 30 sec for stronger flavor)

Lasts for: 2–3 good infusions

Gongfu (concentrated, small-cup)

Tea: 6–8g (≈2–2.5 tsp)

Water: 100ml

Temp: 80 °C (175 °F)

Rinse: 5–10 sec

Steeping (increase by 20–40 sec):

– first 10–20 sec;

– second 40–50 sec;

– third 70–80 sec;

Lasts for: 6–8 infusions

Result: many short, very fragrant cups that evolve subtly.

The minimal processing of white tea preserves a high concentration of its natural nutrients.

Health Effects

• Antioxidant activity — polyphenols and catechins act as antioxidants in vitro; this is the most consistent finding across tea types.
• Cardiometabolic support — observational and some clinical studies on tea in general suggest possible modest benefits for blood lipids, blood pressure, and glucose control — evidence is mixed and not specific to Silver Needle.
• Cognitive & mood effects — L-theanine plus modest caffeine can promote alert calmness and improved focus in some people.
• Weight / metabolism — catechins (especially EGCG) have been studied for modest effects on metabolism; effects are usually small and depend on dose.
• Antimicrobial / oral health — some tea polyphenols have antimicrobial properties in lab studies.
• Skin & anti-inflammatory — antioxidants may contribute to reduced oxidative stress; topical effects are separate and not established by drinking alone.

Active Chemicals

• Polyphenols (tea flavonoids) — antioxidants that include various flavonols.
• Catechins (EGCG, ECG, EGC, etc.) — antioxidant flavan-3-ols; white teas often have significant polyphenols because of minimal processing (exact levels vary).
• Theanine (L-theanine) — an amino acid associated with relaxation, improved focus and umami / sweet mouthfeel.
• Caffeine — present but generally lower than typical green or black teas, although bud-only teas can sometimes have modest caffeine depending on harvest timing and cultivar.
• Vitamins and trace minerals — small amounts (vitamin C in very fresh leaves, trace minerals).
• Volatile aroma compounds — terpenes and other volatiles that give floral, honey, and fruit notes.
• Organic acids and small amounts of essential oils that contribute to taste and fragrance.

“Silver Needle” (Bai Hao Yin Zhen) is a type of white tea from Yunnan, a province in southern China.

Compared with the Fuding silver needle tea from Fujian province, “Silver Needle” from Yunnan have longer and stronger leaves which produce less grassy but more refreshing aroma.

It is made from the youngest leaves and buds of the tea plant, which are covered in fine white hairs, giving it a silvery appearance.