Some Tea enthusiasts say that White Tea doesn't hold up well to multiple steeps, usually becoming bland after 4-5 infusions. Others claim white tea can withstand over ten steeps and a single pot can last an entire day. Who is correct?

The durability of tea leaves is influenced by many factors, including the age of the tea tree and its ecological environment, the maturity and integrity of the leaves, the degree of rolling and fermentation during processing, the ratio of tea to water, Steeping time, water temperature, and the duration of storage for the tea leaves.

The Age of the Tea Tree and Ecological Environment

White tea is a type of large-leafed tree, and the buds and leaves from ancient or large trees are robust and rich in internal substances, making them more durable for multiple steeps.

The Maturity and Integrity of the Leaves

Teas made entirely from tender buds are not very durable, while those with one bud and two or three leaves have higher durability, as the older leaves release their water-soluble substances more slowly. For example, Shoumei is harvested using one bud and two to three leaves, whereas Baihao Yinzhen consists only of buds. Therefore, Shoumei is generally more durable. Durability is directly proportional to the completeness of the leaves.

The Degree of Rolling and Fermentation

For other types of tea, the degree of rolling is inversely proportional to durability: the more rolled the leaves, the more cell walls are damaged, leading to faster release of water-soluble substances and a decrease in durability. White tea, however, is neither stir-fried nor rolled, preserving the integrity of the bud and leaf cells. Water-soluble substances are released more slowly, preventing a rapid extraction. If you don't have the patience to wait for the flavors to develop, you might find it lacking in taste, but you need to wait or even Brew it by boiling.

The Ratio of Stems to Leaves

Stem contains a significant amount of aromatic compounds. The aroma decreases from the first leaf to the third leaf, with the highest concentration in the stem. Maintaining a certain proportion of stems in white tea contributes to its durability in multiple steeps.

The Impact of Brewing

1. The less tea used relative to the volume of water, the less durable the tea will be; the opposite is also true.
2. The slower the steeping time, the less durable the tea; conversely, the faster the steeping time, the more durable.
3. The higher the water temperature, the lower the durability of the tea; the opposite is also true.

The Duration of Storage

During proper storage, white tea undergoes transformations through internal or external enzymes, enriching its internal substances and improving its durability over time.

In general, the more fragmented the tea, the less durable it is. White tea is one of the teas that best preserves the integrity of its leaves and buds, and when steeped, water-soluble substances are gradually released from the cells of the buds and leaves. Sometimes we need to be patient when brewing white tea, as you may encounter a cup where the first steep has little flavor because the essence is released slowly from within the leaves.

Therefore, when drinking tea, we cannot judge its durability based on a single factor. Understanding some tea knowledge helps us appreciate the nuances, making the experience all the more enjoyable.