Jul 16
Geoff’s Teaview Snapshot
 | "As far as taste goes, Silver Needle is the dominant flavor here, which says something about Rishi's white tea source. In many blends, white tea might take a backseat because of its marked subtlety. Here, the white tea comes across as strong, but not overbearing."
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8.5/10
You learn something new everyday.I didn't even know what an osmanthus was until locating this tea. The name sounded vaguely familiar, but I couldn't quite place it. My first thought was a Star Trek reference; something about power crystals. Oh wait, that's dilithium.
There are several different species of osmanthus flowers. The kind used for culinary pursuits and tea blends is Sweet Osmanthus (Osmanthus fragrans). It is often described as having a taste and scent reminiscent of peach or apricot. The blossoms plume a dazzling yellow, similar to jasmine. The scenting of an osmanthus tea, in fact, is near identical to the process used for jasmine tea.
This also marked my first foray into sampling Rishi Tea. I heard good things about several of their blends but never found the inclination to make the step. Having never heard of osmanthus, coupled with my love of Silver Needle white tea, provided all the initiative I needed. Their Osmanthus Silver Needle also ranked as the best flavored white tea at the 2008 World Tea Championships...whatever that is.
In dry form, prior to brewing, I could make out bits of osmanthus buds amidst the pine-like tea leaves. The scent was floral, but a wild sort of floral; like a weedy prairie, giving it an untamed air. I had the feeling of being outdoors...even while I was resting on my laurels in my pajamas. I brewed 2 tablespoons in 16 ounces of water at 180 degrees, then waited five minutes.
In liquid form, the leaves steeped nicely to a pale, faint yellow. Not unlike plain Silver Needle, but a tad deeper, thanks to the osmanthus petals in the mix. As far as taste goes, Silver Needle is the dominant flavor here, which says something about Rishi's white tea source. In many blends, white tea might take a backseat because of its marked subtlety. Here, the white tea comes across as strong, but not overbearing.
Floral overtones weren't particularly strong with the first infusion, only giving a light, buttery addition on first impression. By the second, however, the deep nectary joy that the petals had to offer gained a foothold. One must be careful not to oversteep or add too much to this tea. I made that mistake when leaving it to guess work. Overdoing it could lead to a brew that tastes like a rotten, spinachy jasmine green. When brewed within the recommendations, this is a fine way to start (or end) the day.
— To purchase Rishi Tea Osthmanthus Silver Needle, or for more specific information on ingredients or the story behind this particular blend, click here to go directly to the manufacturer's web site.
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July 17th, 2009 at 5:59 am
I’d like to try white teas that aren’t so subtle that I can’t taste them. I’ve tried them before and haven’t been able to discern enough about them to satisfy my longing to understand them. But I’m becoming ever more aware of what I’m tasting. A more well-defined white tea taste would help. This tea just might do that for me.
July 17th, 2009 at 6:25 am
That is a common complain with white teas. In my (limited) experience, you can steep a good white tea for about five minutes at the most – at a substandard temp of 170F – to get the fullest amount of flavor. If you’re looking for more body, go for Bai Mu Dan (White Peony).