Yunnan Silver Buds green tea

Yunnan Silver Buds is a distinctive green tea from the mountainous region of Yunnan in south-western China. It is made from fine young shoots, easily recognisable by their long, slender shape and the delicate silvery down that remains visible on parts of the dry tea.

The name Silver Buds refers to the tea’s characteristic appearance: the fine, pale down covering the young shoots gives them their distinctive silvery look. These tiny hairs are a natural feature of the tender parts of the tea plant and make the dry leaves particularly striking.

The long, slender shoots are loosely twisted, with silvery down clearly visible among their green tones. Once infused, the tea produces a clear, pale golden-yellow liquor. Over successive infusions, the shoots gradually unfold, revealing their delicate young leaf structure.

Its flavour combines fresh vegetal notes with a delicate sweetness. It is a soft, elegant green tea whose character gradually unfolds over several infusions.

Yunnan is one of China’s most important and diverse tea-producing regions. Tea cultivation and processing have a long history in the mountainous landscapes of this south-western province. Although Yunnan is internationally best known for its puerh teas, green, black and other styles of tea are also produced throughout the region.

Yunnan green teas reveal a different side of this remarkably diverse tea-growing region. In green tea production, oxidation is halted soon after the leaves are harvested, helping to preserve much of their fresh, vegetal character.

The distinctive appearance of Yunnan Silver Buds comes primarily from its carefully selected young shoots. The fine silvery down visible on them naturally covers the tender parts of the tea plant and is one of the most recognisable features of the finished tea.

Use 5–6 g of tea per 150–250 ml of water, preferably in a gaiwan or a small porcelain teapot. Allow the water to cool to approximately 70 °C, then steep the first infusion for around 1 minute.

For subsequent infusions, gradually increase the steeping time. Avoid excessively hot water with these delicate young shoots, as a lower temperature helps preserve the tea’s soft, fresh character.