Drinking aged white tea is best done with a purple clay teapot. The spacious and rounded teapot allows the tea leaves to fully expand, releasing a fragrant aroma and a sweet, mellow flavor that transports you to a forest, evoking a sense of tranquility.

First, warm the purple clay teapot with boiling water. A warm teapot helps awaken the long-stored aged white tea.

Measure 5 grams of aged white tea. Since we are brewing loose-leaf tea, which is more voluminous, using too little tea will result in a weak brew, while too much may not fit. Therefore, 5 grams is ideal.

Place the tea leaves. Aged white tea leaves are loose and require patience to arrange neatly in the teapot.

Pour 100°C boiling water to rinse the tea. Do not steep during rinsing; pour out immediately. The rinse water can be used to clean the teapot.

Brew the tea. Pour water gently to ensure the tea leaves are fully saturated.

Cover the teapot and steep for 10 seconds to enhance the tea's aroma and flavor.

Pour the tea. The orange-red liquor is visually stunning, with a sweet, mellow taste featuring notes of jujube and glutinous rice.

Aged white tea can typically be brewed over ten times without losing flavor. After brewing, it can also be boiled for a more thorough experience.