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Yinzhen Tea

Yinzhen, Yinfeng (Silver Needles, Silverpoint) The pale yellow shafts of Yinzhe (Silver Needles) were tribute tea from Tang on through Qing times. Their very special processing takes three days. Only fat, tender, white-haired buds are used. They are roasted at 32 degrees centigrade until 70 percent dry, then wrapped in brown paper and stored for two days in wooden cases. Then they undergo a second roasting at low heat, and are again wrapped to be stored for one day. After a final heating the tea is packed in metal chests, where it keeps exceptionally well. The yellow-orange beverage is extremely fragrant. The upward- pointing buds floating upright in it have been likened to emerging bamboo shoots. Yinzhen is produced on Mt. Junshan, situated in Yueyang county on a beautiful peninsula in Dongting Lake in the south-central province of Hunan. In the late 1950s, tea technicians in Changsha county around the provincial capital created a new tea combining the Yinzhen method with others. They called it Yinfeng (Silverpoint). With this new process, the buds are kneaded and rubbed into fine strips in large woks at low heat until the white hairs are clearly visible. This step is called "raising the white hair." Then they are cooled and again heated until fully dry. This requires less time than the process for Silver Needles, but the clear, fragrant light green tea is highly appreciated.
(Source: All the Tea In China)

Origin and price/kilo: Prices

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