Bai Lin black tea is one of Fu Jian province's three famous Gongfu teas (the two others are Zheng He and Tan Yang). This is also one of the oldest black teas in the world and one of the earliest teas to be exported to foreign countries. The highest grade of Bai Lin black tea is called Bai Lin Jin Zhen. Jin Zhen means "Golden Needle" - a well-deserved name that was given due to the beautiful color of its tea leaves, as well as its overall quality. Only tea leaves picked from early spring season in Tai Mu Shan area are made into Bai Lin Jin Zhen.
Golden Needle Congou, Bai Lin Jin Zhen Gongfu, Bai Lin Jin Zhen Congou
Bai Lin Jin Zhen is a smooth and mellow tea with a hint of subtle peppery taste and fragrance. This tea blends very well with sweetened milk for added flavor and extra smoothness.
This tea is made entirely of young, downy tea buds with needle-like shape. When infused, the "golden needles" open up into full-sized, beautiful red bud leaves.
Fu Ding, Fujian Province
We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 225 ml of water. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing. If you like milk with your tea, add 10 to 15 ml of sweetened/plain dairy milk and stir.