Methods for brewing new white Tea include: brewing with a white Porcelain lidded bowl, brewing with a glass cup. For aged and old teas, there are more options available; in addition to the white porcelain lidded bowl and glass cup, you can also use a method of cooking the tea.
Brewing Methods for White Tea:
1. Cold Brew Method for White Tea
Suitable for: Silver Needle, White Peony.
Water: Cold boiled water or mineral water
Amount of tea: 1-3g, less than when brewing hot
Steps: Place the white tea in mineral water and let it steep for 1-2 hours.
Advantages: Clear and sweet taste, lighter than when served hot, but more natural than bottled tea Drinks.
Disadvantages: Difficult to bring out the true flavor of white tea, requires a longer time.
2. Lidded Bowl Brewing Method for White Tea
Suitable for: Silver Needle, White Peony, new white tea
Tea-to-water ratio: 1:30
Water temperature: 85-90°C
Steps: Warm the cup and clean the utensils, add the tea, pour water along the edge of the lidded bowl, after 10 seconds, quickly pour out the infusion, increase by 5 seconds for each subsequent infusion, generally brewable about ten times.
Advantages: The most common brewing method, the aroma and taste have a layered quality.
Disadvantages: Requires skill from the tea brewer; improper control of water temperature and time can affect the taste of the tea.
3. Purple Clay Teapot Brewing Method for White Tea
Suitable for: White tea cake, aged white tea
Tea-to-water ratio: 1:40
Water temperature: 85-100°C
Steps: Warm the teapot, shake the tea leaves to release their aroma, rinse the tea to awaken it, add water, and quickly pour out the infusion.
Advantages: Sweet, soft, and full-bodied taste.
Disadvantages: Aroma is not as good as with the lidded bowl method.
4. Cooking Method for White Tea
Suitable for: Aged white tea, white tea cake
Here are four methods for cooking old white tea:
1. Indirect cooking method: This is an ancient traditional cooking method used in Fuding, mainly for cooling fevers and reducing heat like medicinal use. First, place the tea and water in the pot in the correct ratio, boil a large pot of water, then place the pot inside the larger pot, cover it, and simmer, similar to cooking bird's nest indirectly. This method of simmering old white tea brings out its medicinal aroma most easily, and its medicinal benefits are maximized.
2. Cold water tea addition method: Take 5-10 grams of dry tea, reduce the amount if using tea cakes, add the tea to the pot first, then add 500-1500 milliliters of cold water, and boil over high heat, then switch to low heat and simmer for 2-3 minutes before drinking.
3. Hot water tea addition method: Heat water to around 85 degrees Celsius, then add the dry tea, once the water boils, switch to a gentle flame and simmer for 3 minutes before drinking.
4. Brew then cook method: After brewing 5-6 infusions with a lidded bowl, transfer the leaves to a tea cooker to continue cooking.