Jin Zhen Bai Lian (Golden Needle) Shu Pu'er

Chinese name: Jin Zhen Bai Lian Shu Pu’er 金针白莲熟普洱

Jin Zhen Bai Lian (金针白莲), known as “Golden Needle White Lotus,” is a distinguished Ripe/ Shu Pu’er tea from Yunnan, China. Created by the renowned Menghai Tea Factory, its origins trace back to the legendary “Daughter’s Tea (女儿茶)”, a treasured blend historically gifted to noble families and celebrated for centuries.

Crafted using tender, high-grade leaves from Yunnan’s large-leaf tea trees, and refined through signature fermentation process, this tea represents the perfect harmony between traditional craftsmanship and modern innovation. Its name reflects both its appearance and spirit: the “Golden Needle” symbolizes its slender, golden-tipped buds; the “White Lotus” evokes its soft chestnut hue and subtle lotus aroma—graceful, serene, and pure.

Jin Zhen Bai Lian Shu Pu’er is visually stunning, with:

• Tightly rolled buds, needle-thin and covered in shimmering golden hairs.
• Robust, plump tea strips, with a chestnut color touched by silvery-white frost.
• A consistent, uniform structure, showing the care in its selection and processing.

When brewed, the tea yields a gem-like red liquor, radiant and translucent, inviting both eye and spirit.

This tea belongs to our Yìn 印 | TRACE collection.

• Aroma: Floral with a soft lotus fragrance, layered over gentle earthy, aged notes.
• Taste: Mellow, smooth, hints of dried fruit, aged wood, delicately sweet.
• Mouthfeel: Thick yet elegant, with a silky richness, floral aftertaste and a smooth, velvety finish

To fully appreciate this tea’s depth, careful brewing is key. Here is a recommended method for gongfu cha style preparation/ Gaiwan Method:

1 chocolate piece | 125ml | 100 °C | 5-8s,10-20s,30s+

1. Awaken the leaves:
Add 1 chocolate piece of tea to a warm gaiwan. Dry-steam (cover and let sit) for ~30 seconds to awaken the aroma.

2. Rinse quickly:
Use boiling water (100°C ) to rinse once. Pour gently to avoid bruising the tender buds. Discard the rinse water immediately.

3. Steeping:

• Infusions 1–3 : Quick steep (5–8 seconds). Observe the bright ruby color.
• Infusions 4–8 : Increase by 5–10 seconds per steep.
• Infusions 9+ : Steep for longer (30+ seconds), as the leaves continue to yield smooth, mellow brews.

Important Tips:

•  After each steep, slightly open the gaiwan lid for 2–3 seconds to release steam, this prevents bitterness caused by condensation.
• Control water stream height and thickness. A medium-height pour ensures even leaf contact and consistent extraction.