No matter which type of tea you Drink, brewing is a necessary step. Today, I will introduce a very practical guide to brewing White Tea.
Brewing methods distinguished by the grade of the tea:
1. Brewing method for Silver Needle White Tea
When brewing Silver Needle white tea, there are two main points to note:
Firstly, the tea buds are slender and delicate, so the water temperature should not be too high—around 90 degrees Celsius is suitable;
Secondly, this high-quality white tea is covered with white down. When pouring hot water, do not directly pour it over the tea buds; instead, pour it along the side of the cup (or pot).
This has two benefits: it won't damage the appearance of the tea buds, and it prevents the tea from becoming cloudy due to the shedding of down, thus affecting the clarity and beauty of the tea soup.
Although the shape of Silver Needle white tea is slender and delicate, because the tea buds are plump and full, the brewing time is relatively long, and it is very resistant to multiple brews. Even after ten infusions, the tea color still remains, although the flavor becomes much lighter, one can still appreciate its lingering aftertaste.
There's another secret to brewing Silver Needle white tea: when pouring out the tea soup each time, leave about one-third in the cup.
This way, after adding fresh water, the tea soup can retain its original flavor.
2. Brewing method for White Peony White Tea
White Peony consists of a bud and one or two leaves, both tender and robust. The tea buds are delicate and slender, while the leaves are coarse and bold, so the water temperature should not be too low.
If the temperature is too low, the tea flavor won't come out, but if it's too high, it will damage the tea buds. If a glass teaware is used, the beauty of the tea in the water can be fully appreciated.
Therefore, the best brewing temperature for White Peony white tea is between 90-95 degrees Celsius. Other precautions are similar to those for Silver Needle white tea.
3. Brewing method for Tribute Eyebrow or Longevity Eyebrow White Tea
Tribute Eyebrow or Longevity Eyebrow white tea is primarily made up of tea leaves, and its shape is rough and simple, displaying an ancient style. Its three charming aspects are:
The deep red and beautiful tea color, the rich and mellow taste, and the relatively remarkable health benefits.
Therefore, when brewing this type of white tea, the water temperature can be between 95-100 degrees Celsius, and it can be steeped for a little longer.
This way, you can fully enjoy its most beautiful aspects.
Six brewing methods distinguished by different tea wares:
1. Glass Cup Brewing Method
The advantage of using a glass cup to brew white tea is that it's convenient and simple, suitable for home, office, or travel use.
Depending on the size of the glass cup, the ratio is 1:50 (1 gram of tea to 50 ml of water). Generally, 3-5 grams of white tea is used per glass cup.
Warming the cup: First, rinse the cup with warm water to avoid cracking due to heat when brewing.
Next, add 3-5 grams of tea to the cup. Using the residual heat in the cup, gently shake the dry tea in the cup to release its aroma. This is called “shaking the aroma,” allowing you to appreciate the dry tea's downy fragrance, clear fragrance, sweet fragrance, medicinal fragrance, lotus fragrance, etc.
Pre-Infusion: Pour in water at a temperature of 85-100 degrees Celsius (Silver Needle around 85 degrees, Peony around 90 degrees, Longevity Eyebrow and aged white tea at 100 degrees), enough to cover the dry tea. Gently rotate the glass cup to moisten the tea leaves, then quickly pour out the water and drain completely. At this point, you can smell the aroma of the tea in the cup again, which will be different from the aroma released during shaking.
Brewing: Pour water into the cup, filling it to about seven-tenths full. When pouring water, you can use the “three nods of the phoenix” technique, pouring along the side of the cup, as a sign of respect for guests, or to watch the silver needles dance as they float up and down.
Tasting: After waiting for one or two minutes, you can start tasting. When the water in the cup reaches just above the tea leaves, refill it to seven-tenths full. Always refill before the water is completely consumed to maintain a consistent flavor across several infusions.
2. Covered Bowl Brewing Method
The covered bowl brewing method involves four steps: warming the bowl, adding tea, pre-infusing, and brewing.
Warming the bowl: Rinse the bowl with boiling water. This serves two purposes: cleaning the utensils and facilitating the subsequent shaking of the dry tea to release its aroma.
Adding tea: Depending on the size of the covered bowl, usually add one-third of the bowl's capacity. Remember the principle “less is better than more.”
Shaking and smelling the aroma: After adding the tea, take advantage of the heat in the bowl to release the dry tea's aroma. You can carefully appreciate the tea's aroma and check for any unusual odors. Shaking also allows any broken pieces to stick to the lid, which can then be rinsed away with water, ensuring a more delicious tea soup with less bitterness. This is because broken leaves and intact leaves release their inner qualities at different rates, making the brewing process more challenging. These are all part of the art of tea brewing.
Pre-infusion: Pre-infusion, also known as waking the tea, involves using water at an appropriate temperature and quickly discarding the first infusion. Do not rush to add more water immediately; wait a few seconds to allow the tea to awaken. This is the “moistening” technique, slowly awakening the tea leaves.
Brewing: Use a high water temperature and pour water slowly along the edge of the covered bowl, avoiding direct pouring onto the tea.
Pouring out the tea: There are two key points to consider—the timing and technique. After pouring water, wait 5 seconds before pouring out the tea. The technique should be level, steady, and quick. Hold the bowl level, and when it's time to pour out the tea, do it quickly and completely. After draining, return the bowl to its original position, leaving the lid slightly open to allow the tea leaves to breathe. This makes the tea soup even more enjoyable.
3. purple Clay Pot Brewing Method
The “not uniform in square, not identical in round” purple clay pot not only delivers the delicious taste of white tea but also allows you to appreciate the beauty of the purple clay ware. It is especially suitable for aged teas and coarser leaf varieties, achieving a harmonious balance of flavor and warmth. The brewing process is similar to that of the covered bowl method.
Some tea enthusiasts say that Silver Needle should never be brewed in a pot, but this isn't necessarily true. It depends on how carefully you handle the tea and your level of brewing skill. Control the water temperature well for each infusion, pour out the tea quickly, and avoid letting it sit for too long in the pot.
Tea is a generous and accommodating companion, able to adapt to humble surroundings or elegant settings. The key lies in how tenderly you treat it.
Brewing with a purple clay pot involves seven steps: warming the utensils, placing the tea, waking the tea, brewing, pouring out the tea, serving, and tasting.
Warming the utensils: Rinse the teapot with boiling water.
Placing the tea: The amount of tea should be about one-third of the pot's capacity (you can adjust the amount according to your preference for strength). Some people say Silver Needle should never be brewed in a pot, but this isn't necessarily true. As long as you handle it carefully, control the water temperature for each infusion, and pour out the tea quickly without letting it sit for too long in the pot.
Pre-infusing: Quickly pre