White Tea, often referred to as “one-year tea, three-year medicine, seven-year treasure.” It embodies the principle of moderation in taste, featuring the floral fragrance of Oolong tea, the sweet richness of black tea, the fresh aroma of green tea, and the medicinal scent and jujube fragrance of aged white tea.
How should you brew it? Here are four methods for brewing white tea.
To brew white tea well, first master these three key factors: the grade, age, and form of the tea.
For new loose leaf white tea and Silver Needle, start at 85°C; adjust the water temperature by 3-5 degrees based on the coarseness of the leaves. When brewing new tea or tea buds, avoid pouring the water directly onto the leaves; instead, pour along the sides of the cup. For aged teas, compressed cakes, and bricks, boiling water can be used for brewing or cooking the tea.
The Brewing Methods for White Tea:
1. Gaiwan Brewing Method for White Tea
Suitable for: Silver Needle, White Peony, and new white tea.
Tea-to-Water Ratio: 1:30.
Water Temperature: 85-90°C.
Steps: Warm the cups and utensils, add the tea, pour hot water along the edges of the gaiwan, after 10 seconds, quickly pour out the tea, adding 5 seconds for each subsequent Infusion, typically up to about ten infusions.
Advantages: The most common method, which brings out a layered aroma and flavor.
Disadvantages: Requires skill in brewing technique; improper control of water temperature and time can affect the taste of the tea.
2. Cold Brewing Method for White Tea
Suitable for: Silver Needle and White Peony.
Water: Cold boiled water or Mineral water.
Amount of Tea: 1-3g, less than when using hot water.
Steps: Place the white tea into mineral water and let it steep for 1-2 hours.
Advantages: Crisp and sweet, lighter than hot brewing but more natural than bottled tea drinks.
Disadvantages: Difficult to bring out the true flavor of the white tea, requires longer time.
3. Yixing Teapot Brewing Method for White Tea
Suitable for: Aged white tea cakes and older white teas.
Tea-to-Water Ratio: 1:40.
Water Temperature: 85-100°C.
Steps: Warm the teapot, swirl and smell the tea, rinse and awaken the tea, pour water, and quickly pour out the tea.
Advantages: Sweet, soft, and full-bodied taste.
Disadvantages: Aroma is not as pronounced as with the gaiwan method.
4. Cooking Method for White Tea
Suitable for: Aged white teas and compressed white tea cakes.
Here are four cooking methods for aged white tea:
1. Cold Water Tea Addition Method: Use 5-10 grams of dry tea (reduce the amount for compressed tea), add the tea to the pot, then add 500-1500 ml of cold water. Boil over high heat, then reduce to low heat and simmer for 2-3 minutes before drinking.
2. Double Boiler Cooking Method: Mix the tea and water in the correct ratio in the pot, boil a large pot of water, then place the pot inside the larger pot (with the lid on) and cook like double-boiling bird's nest. This method easily brings out the medicinal fragrance and maximizes the medicinal benefits.
3. Hot Water Tea Addition Method: Heat water to around 85°C, add the dry tea, once the water boils, reduce to low heat and simmer for 3 minutes before drinking.
4. Infusion Followed by Cooking Method: After infusing five to six times with a gaiwan, transfer the tea to a tea cooker for continued cooking.