In the long river of time, Tea is like a wise elder, steeped in the flavors of years gone by. Aged White Tea, with its unique aged fragrance and mellow taste, captures the attention of many tea enthusiasts. However, steaming and brewing, these two different methods, can bestow entirely distinct flavors and experiences upon the aged white tea. Let us venture into the world of aged white tea together, to explore the mysteries between steaming and brewing.

I. The Realm of Steaming: Anticipation and Disappointment

In the afternoon on a seaside island, sunlight falls like golden threads on the bluestone path, creating dappled shadows. In that tranquil courtyard, the old locust tree's leaves rustle, as if telling stories of time passed. On the stone table, water in the teapot simmers gently, as if preluding the upcoming tea aroma feast.

A piece of aged white tea cake, having shed its former greenness, now exudes a subtle aged fragrance and woody scent. My friend carefully extracts 2.5 grams of tea leaves with a tea needle, handling them as gently as a precious artifact. When the leaves are placed into the steaming teapot and meet the boiling water, it's like a sleeping beauty being awakened. The tea liquor gradually darkens, shimmering like a lake at sunset, gleaming with enticing luster. Everything seems so perfect, as if the tasting to come will be an ultimate journey for the palate.

However, when my friend lifts the cup with anticipation and takes a sip, his face reveals confusion and disappointment. The expected rich fragrance seems to have vanished without a trace, and the taste in his mouth is far from what he had imagined. The quality of the tea is normal, there were no issues with storage, and it was even aged white tea from a high-altitude region. So what could be the reason for the lack of aroma when steamed?

II. Investigating the Mystery of the Missing Aroma

To unravel this mystery, my friend meticulously reviewed the process of extracting and steaming the tea. Before extracting, he had already inspected the appearance and aroma of the tea cake, ensuring there were no warehouse odors, miscellaneous scents, or off-flavors. He extracted the tea with utmost care using a tea needle to preserve the integrity of the leaves. Then, he poured 500 milliliters of water, waited for it to boil before adding the tea, watching the color of the tea liquor change, all seemingly logical steps.

After some reflection, we discovered the key issue. It turns out that the lid of the steaming teapot had six approximately 1-centimeter diameter vent holes. During the steaming process, steam carrying the tea aroma continuously escaped through these vent holes. As the inner substances within the tea leaves are released during steaming, aromatic compounds also quickly disperse. A significant amount of the tea aroma escapes with the steam, leaving the remaining aroma in the pot incomplete. For high-quality aged white tea, not being able to experience the full aroma is indeed regrettable.

Upon realizing the cause, my friend initially wanted to switch to another steaming teapot but soon realized that regardless of the type of steaming teapot used, a significant amount of steam would always need to escape during steaming, inevitably taking some of the aroma with it.

III. Gaiwan Brewing: The Secret to Capturing Aroma

Faced with the problem of losing aroma during steaming, my friend posed a question: “If steaming results in losing some of the aroma, how should one appreciate the aroma?” Immediately after, he answered his own question by mentioning gaiwan brewing.

Indeed, gaiwan brewing has unique advantages. Whether steamed or brewed, aged white tea in a gaiwan can release its inner substances. However, the release is quicker during steaming and slower during brewing. When using a gaiwan to Brew tea, the lid acts as a solid barrier. When covering the bowl, it effectively traps the tea aroma. The aroma rises with the steam but is blocked by the firm lid, unable to escape, and remains obediently within the gaiwan.

Moreover, when pouring out the tea liquor from a gaiwan, the lid is often lifted to create a small crescent-shaped opening. Pouring the tea liquor through this small opening minimizes the loss of aroma. The aroma travels with the tea liquor to the fair pitcher. With each infusion, the layers of aroma continue to change, offering indescribable surprises and pleasures to the tea taster.

During the first infusion of aged white tea, the aroma is relatively light, but a subtle bamboo leaf fragrance is already present, lingering in the tea liquor. From the second to third infusions, the medicinal fragrance of aged white tea begins to emerge, enhancing both the aroma and taste. After the fourth infusion, the aged white tea's flavor becomes rich and lingering, and the tea aroma fully awakens, with incredibly rich and intricate layers. From pouring water to decanting, every step of gaiwan brewing retains as much of the tea's aroma as possible. This “aroma concentration” effect is unparalleled in steaming.

IV. Choosing Between Steaming and Brewing

Steaming aged white tea produces a thick and smooth liquor; brewing with a gaiwan locks in and concentrates the aroma. So, is it better to drink aged white tea steamed or brewed?

Those who enjoy steaming aged white tea can list numerous advantages. Steaming can fully bring out the hidden essence and aroma of aged white tea. It is faster than brewing, and a large teapot can serve multiple guests simultaneously. Whether in the heat of summer or the cold of winter, a pot of hot tea steamed is beneficial for health.

On the other hand, those who prefer gaiwan brewing are more fond of the formulaic process. A 110-milliliter gaiwan requires 5 grams of aged white tea. Adding the tea to the bowl, pouring in boiling water, covering and brewing, then quickly decanting, each step is clear and straightforward. The resulting tea liquor offers subtle changes in flavor, from the freshness of the initial infusions to the sweetness of the final infusions, with a lingering aftertaste.

In fact, choosing which method to use depends on personal preference. If you don't know how to brew tea and want convenience, you can usually drink steamed tea. Although some of the aroma is sacrificed, it can more conveniently satisfy daily tea drinking needs. If you want to appreciate the aroma, it is recommended to use a gaiwan for brewing. During gaiwan brewing, each infusion from dry leaf aroma to lid aroma to wet leaf aroma is different. The layers of aroma are rich and distinct, something that cannot be achieved through steaming.

V. The Choice of Tea Enthusiasts and New Experiences

Later, this friend posted a photo on his social media. A white porcelain gaiwan sits quietly in the center of the photo, surrounded by tasting cups filled with tea. He didn't replace the teapot but chose the gaiwan directly, indicating that he wanted to experience the aroma of gaiwan brewing. He once loved the intense and blooming fragrance of steamed tea, but now seems to prefer the layered and lingering sweetness.

Steaming aged white tea has its unique poetry and beauty, like candlelight under the moonlit snow, warming the heart. Yet, the pleasure brought by gaiwan brewing aged white tea is like the captured aroma, lingering melodiously, vividly rich, and lasting, remaining in the heart.

Whether steamed or brewed, aged white tea showcases its charm in its unique way. The thickness of steaming and the subtlety of brewing add endless joy to our tea-drinking moments. In our busy lives, we can take a moment to choose the appropriate method according