Jasmine Silver Needle Wholesale

$ 10.00
Shipping calculated at checkout.
Size: 1 oz. sample

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 1 oz. sample

Gorgeous, long single buds plucked from high up in the Ai Lao Mountains. These tea tips are harvested in the spring and stored until the jasmine blooms in the summer. They then go through repetitive overnight layering with fresh blossoms until they have successfully absorbed the succulent floral aroma. This tea is decadent, with lush floral notes accenting the fresh, slightly sweet needle-like tea tips. Each sip coats your mouth and glides down your throat like silk, leaving a refreshing aftertaste in its wake.



Harvest: 2024

Origin: Yunnan, China



Packaging info:



All bulk orders will be packed in the heat-sealed resealable zipper packages. Bulk teas will be packed in the largest size bag (1lb, 2lb, or 5lb. bags) depending on your purchase quantity. Orders 10+ lbs. will be packed in 5lb. bags Orders 20+ lbs. will be packed in a chest. Include a note with your order if you have specific packaging needs.



Retail Canisters:

Retail canisters are all packed in biodegradable packaging. Each canister is date stamped to easily comply with FIFO measures. SRP is double the wholesale cost.

Origin: Yunnan, China

Harvest: 2024

Ingredients: Green Tea, Jasmine blossoms

• Silver needle white tea tips with succulent jasmine aroma

• Each bud will unveil a hidden baby bud after steeping

• Delicately scented

• Can handle longer steeps





• 5g tea per 8oz. water

• Rinse optional

• Steep 30-40 seconds in 160°-170°F water

• Re-steep for 20-30 seconds for 2-3 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan or other glass or porcelain pot

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 2g tea per 6oz. water

• Steep 3-4 minutes in 170°-180°F water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method