Depending on the category, age, and utensils, the brewing methods of white tea vary. Let’s learn how to brew it properly!!

Different Categories, Different Brewing Methods:

Gongmei or Shoumei consist mainly of tea leaves, with a rustic appearance. Their highlights include a deep red tea soup, a rich and mellow taste, and excellent health benefits. Therefore, they should be brewed with boiling water and steeped longer to fully enjoy their best qualities.

Different Ages, Different Brewing Methods:

Brewing New Tea: New tea is often tender, with a fresh and vibrant appearance. It’s best brewed lightly, with quick pouring to preserve its pure and delicate flavor.

Brewing Aged Tea: For aged white tea, use a large purple clay teapot with 80°C water, steeping for about 1.5 minutes. If possible, use Fuding spring water for brewing. The spacious teapot allows the leaves to fully expand, releasing their flavors. The process is lively and enjoyable, with a natural sweetness and aroma that is the essence of the tea.

Different Utensils, Different Brewing Methods:

Cup Brewing: Use 5g of white tea, rinse with 90°C water to awaken the aroma, then brew directly with boiling water for one minute before drinking.

Lidded Bowl Brewing: Use 3g of white tea, rinse with 90°C water, then brew like Gongfu tea, with the first steep for 45 seconds and subsequent steeps for 20 seconds each, resulting in a fresh and clean taste.

Small Pot Brewing: Use 7-10g of white tea, rinse with 90°C water, then steep with 100°C water for 45-60 seconds, yielding a pure yet robust flavor.

Large Pot Brewing: Use 10-15g of white tea, brew directly with 90-100°C water, and refill with hot water throughout the day for a consistently rich and refreshing taste. White tea is also excellent when served cold, with no harm to the body.