Silver Tips

Quantity of tea leaves: 3 gram
Temperature of water: 80°
Infusion time: 3 minutes
Maximum number of infusions: 2 times

Begin by heating water to 80°C, the ideal temperature range to unlock the delicate and nuanced flavours of Silver Tips. For a Western-style brew, place about 3 grams of Silver Tips leaves into your teapot or infuser (about 250 ml), ensuring there is ample space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

Enjoy up to two infusions, maintaining the water temperature at 80°C and slightly extending the brewing time for the second infusion to fully appreciate the tea’s complex profile.

If you are brewing the Silver Tips using the Eastern gong fu cha method, use around 3-5 g of leaf for your gaiwan or small teapot (around 120 ml). This method will reveal the tea’s intricate layers and bring out its delicate, complex flavours.

No matter the brewing technique, Silver Tips will consistently deliver a beautiful infusion with a sweet and unique taste.

Read more about how to brew a delicious cup of tea.

Silver Tips White Tea presents a visually stunning cup with its silver-grey, downy buds that capture the essence of Sri Lanka’s wild tea gardens.

The dry leaves emit a delicate and inviting aroma, blending sweet, fruity notes with a hint of spice. Upon infusion, the tea reveals a light and delicate flavour profile, characterised by a smooth sweetness reminiscent of honeydew melon, peach, and floral undertones.

Silver Tip’s honey-like texture and subtle herbal nuances create a refreshing and ethereal experience, leaving a gentle, lingering finish that embodies the pure and elegant nature of white tea.

Sri Lanka, formerly known as Ceylon, is renowned for its rich tea heritage and ranks as the fourth largest tea producer globally. Tea cultivation began in 1867 when Scottish planter James Taylor introduced it to the island, quickly establishing Sri Lanka as a leading producer, especially known for its orthodox and CTC teas. After Sri Lanka gained its independence from Britain in 1948, the government nationalised the tea industry as it took control of the large estates and created a cooperative system for small farmers.

Today, a wave of artisanal tea production is emerging, reflecting a growing demand for unique, handcrafted flavours. The island’s central highlands, with their cool climate and fertile soil, continue to yield distinctive teas like Ceylon black tea, celebrated for its bold flavour and bright colour.
Founded in 2020, the Ceylon Artisanal Tea Association (CATA) is a collective of eight small-scale tea farmers dedicated to producing unique, handcrafted teas that reflect the diverse terroirs of Sri Lanka. From the hills of Uva and the Knuckles to the highlands of Dimbula and Nuwara Eliya, each member brings a distinct regional flavour to the table.

CATA aims to showcase the diversity of Ceylon tea on a global scale while improving the livelihoods of tea farmers and workers through sustainable practices and fair income distribution.

Forest Hill Tea is nestled at the foot of Adam’s Peak in Sri Lanka’s Sabaragamuwa province, where the once-abandoned Warnagala plantation has been revitalised into a thriving forest ecosystem. Here, 130-year-old semi-wild tea trees, planted during British colonisation, have thrived at an altitude of 885 metres, growing into towering giants that reach heights of 10 to 20 metres. Skilled tea pluckers expertly climb these ancient trees to handpick the tender leaves, preserving a tradition that connects past and present.

Forest Hill specialises in producing rare, wild tea with a distinct earthy flavour derived from deep-rooted nutrients in rich forest soil. Committed to sustainability and community empowerment, Forest Hill also offers a range of handcrafted teas from neighbouring small tea gardens, supporting local livelihoods and forest-friendly farming practices. As a member of CATA, Forest Hill is dedicated to preserving Sri Lanka’s artisanal tea heritage while promoting environmental stewardship and economic development in rural communities.

Read more about Ceylon Artisanal Tea Association.

Silver Tips tea made by Buddhika Dissanayake of Forest Hill in Sri Lanka is a rare and exquisite white tea made exclusively from tender buds harvested from semi-wild tea plants in the lush forests at the foot of Adam’s Peak.

Traditionally known as Bai Hao Yin Zhen (白毫銀針), White Hair Silver Needle, originated in Fujian province in China, now this style of white is crafted in many tea producing countries, including Sri Lanka. This forest-friendly tea is handpicked in the early morning when the buds are covered in a delicate white fuzz known as trichomes, signalling peak quality.

The production process of Silver Tips is minimal yet meticulous: the buds are carefully withered and gently sun-dried, allowing the natural flavours to develop with minimal oxidation. The result is a tea with a light, sweet, and umami-rich profile, accompanied by a unique herbal fragrance. Despite its light character, Silver Needle is high in caffeine, L-theanine, and polyphenols since the younger buds have concentrated amounts of goodness as they have to bring new leaves to life after winter slumber. Each kilogram of Silver Tips requires tens of thousands of these precious buds, making it a true labour of love and a testament to the rich biodiversity of Sri Lanka’s highlands.

Forest Hill’s Silver Tips earned a prestigious Gold Medal in the White Tea Single Origin category at the AVPA Awards in France.

Read more about white tea in our blog.

Properly storing the Silver Tips tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.