White Tea should be boiled. As the only type of tea among the six major categories that is neither stir-fried nor kneaded, its production process is simple and natural, allowing most of its flavor components to be preserved. It possesses characteristics such as freshness and a sweet fragrance. Therefore, boiling the tea can fully release its aroma and taste. Furthermore, with the passage of time, aged White Tea becomes rich in content and mellow, and boiling it better highlights the subtlety and smoothness of the infusion.

Is it good or not to boil white tea directly?

Theoretically speaking, as long as the white tea has aged for a certain period, whether it's Bai Hao Yin Zhen (Silver Needle), Bai Mudan (White Peony), or Shoumei (Longevity Eyebrow), and regardless if it's loose leaves or compressed cakes, it can be boiled.

In autumn and winter, boiling tea is a habit for many people.

It not only frees up your hands but also allows you to enjoy a slower pace of life, which isn't bad at all.

However, from the perspective of cherishing good tea, brewing it first before boiling is more meaningful than boiling it directly.

Brewing aged white tea in a lidded bowl allows you to fully experience its aroma and taste.

Through repeated infusions, you can appreciate the layered and richly varied flavors.

At the same time, the aromatic substances are more concentrated, enabling you to savor the dry leaf aroma, lid aroma, water aroma, wall aroma, and leaf base aroma, thereby better appreciating the white tea.

In contrast, boiling the tea involves continuous high-temperature extraction, causing the internal components to be released very dominantly.

However, this method lacks the subtle and nuanced changes in aroma and taste, which is particularly regrettable.

Therefore, experienced tea drinkers tend to prefer brewing followed by boiling.

Once the aged white tea has become mild after being brewed in a lidded bowl, it can then be placed in a Teapot for boiling. The high temperature squeezes out the deeper components, allowing them to be fully extracted.

This way, the precious tea is not wasted.