Yunnan Big Pekoe Bai Hao Yin Zhen – 8g Slice Biscuit Tea

Yunnan Big Pekoe Bai Hao Yin Zhen – 8g Slice Biscuit Tea (White Tea)

From the remote tea gardens of Yunnan comes a unique form of white tea that blends tradition with convenience: the Big Pekoe Bai Hao Yin Zhen Biscuit, an 8-gram compressed slice made entirely of downy silver buds.

Yunnan Big Pekoe Bai Hao Yin Zhen, often referred to as Yunnan Silver Needle, is a highly prized white tea from Yunnan Province in China. It's made using the young, tender buds of the large-leaf Camellia taliensis tea plant, which is different from the Camellia sinensis typically used for Fujian Silver Needle teas.

Crafted from first-flush harvests of the Da Bai Hao (Big White Pekoe) varietal, this tea is pressed into neat, elegant slices, each one containing a single session’s worth of gentle, golden clarity.

This is not just a novelty of shape. It’s a serious white tea in a beautifully practical form. The buds used are plucked at their prime, tender, fat, and covered in silvery fuzz, then sun-wilted and naturally air-dried in the traditional style. The result is a tea with remarkable purity, soft energy, and a long-lingering sweetness that builds with every infusion.

Once steeped, the biscuit unfurls slowly, releasing a pale, moonlit liquor with aromas of sweet hay, alpine flowers, and raw honey. The taste is soft, almost translucent, with notes of snow pear, fresh sugarcane, and a hint of cotton blossom. As it opens, deeper tones emerge, light vanilla wood, bamboo shoot, and a subtle mineral warmth that speaks to its Yunnan soil.

Whether you brew it Western-style in a teapot or take it through multiple infusions in gongfu fashion, this compressed format delivers both beauty and simplicity. Each 8g biscuit is perfectly sized for one pot or multiple steepings, making it ideal for gifting, travel, or everyday ease.

Tasting Notes

Aroma:
Clean and floral with notes of honeyed hay, dried daisy, and faint stone fruit.

Flavor:
Delicate and slightly sweet, with impressions of white melon, fresh herbs, and a lingering note of steamed sugarcane. A gentle minerality emerges in later steeps.

Mouthfeel:
Silky, weightless, and soothing. Smooth across the tongue with a refreshing finish.

Finish:
Soft, clean, and enduring. A slow, floral aftertaste reminiscent of spring air and warm straw.

Brewing Instructions

Gongfu Style:

• Use 8g biscuit per 120–150ml gaiwan or teapot
• Rinse briefly with 85–90°C (185–194°F) water
• Infuse for 20–30 seconds, gradually increasing steep time
• Yields 6–8 infusions with evolving clarity

Western Style (teapot):

• Place one 8g biscuit in a 500–600ml teapot
• Steep at 85°C for 3–4 minutes
• Re-infuse 2–3 times as desired

Note: The biscuit will begin to soften and break apart after the first steep. Gently swirl or stir if needed to help it open fully.

Packaging & Format

• Individually wrapped 8g pressed biscuits
• Available in sets of 5, 10, 20, or 50
• Presented in resealable kraft pouches or decorative tins upon request
• Excellent for retail, gifting, or daily drinking

Origin

• Region: Yunnan, China
• Cultivar: Big Pekoe Da Bai Hao
• Harvest: Early spring, first flush
• Processing: Traditional sun withering and air drying; stone-pressed into biscuit form

Why This Tea?

For those who appreciate white tea’s gentle elegance but want a more structured, ready-to-brew option, these Bai Hao Yin Zhen biscuits offer the best of both worlds. Portable, perfectly portioned, and made with integrity from single-origin buds, they capture the spirit of Yunnan’s white tea tradition in every soft, shining cup.