The Basics: Water & Teaware Matter
“Water is the mother of tea; the vessel is its father.”
- Water: Use soft, purified water for the best extraction.
- Teaware: A gaiwan is ideal. It allows for temperature control and aesthetic appreciation of the leaves during brewing.
Brewing by Type
1. Silver Needle (Bai Hao Yin Zhen)
- Water Temp: 85–90°C (185–194°F)
- Brewing: No rinse needed. Gently pour water along the gaiwan wall to avoid breaking the buds.
- Steeping: Start with 30 seconds, then extend each steep by 5 seconds.
- Tip: Avoid pouring water directly on the buds—they’re fragile and can turn the liquor bitter.
2. White Peony (Bai Mu Dan)
- Water Temp: 90–95°C (194–203°F)
- Brewing: No rinse. Use low pouring from a fixed point for a gentle release of aroma.
- Steeping: First steep at 20 seconds, second at 15 seconds, then extend each by 5 seconds.
- Flavor: Bright, floral, with a mellow lingering finish.
3. Gong Mei & Shou Mei
- Water Temp: 95–100°C (203–212°F)
- Brewing: Briefly rinse, then pour in circular motion along the cup wall. Use a fixed pour from the 6 o’clock position to bring out sweetness.
- Steeping: First steep 30s, second 20s, then increase by 5s.
- Note: Made with mature leaves—richer, deeper flavor.
4. Aged White Tea (Lao Bai Cha)
- Water Temp: Boiling (100°C / 212°F)
- Pre-Steep: Rinse 1–2 times with hot water to awaken the leaves.
- Steeping: First infusion for 10s, increase by 5s for each additional steep.
- Boiling Method: After brewing, transfer to a pot with 220ml water. Bring to a boil and simmer 20–30s. Add aged tangerine peel (chenpi) for enhanced sweetness.
Final Thoughts
Each type of white tea has its own charm, and brewing it right is key to enjoying its subtlety and depth. Start with the right water, a good gaiwan, and follow the timing — you’ll soon discover the quiet magic of white tea.