Preparing white tea

White tea is the finest of all teas: barely processed, simply picked and dried. Its leaves are delicate, its flavor mild and sweet. To prevent it from tasting flat or bitter, it needs attention: low temperature, longer steeping time, and rest. With patience, the floral, honey-like notes of varieties like Silver Needle or Pai Mu Tan unfold.

Delicacy, lightness and patience

White tea is the finest of all teas: barely processed, simply picked and dried. Its leaves are delicate, its flavor mild and sweet. To prevent it from tasting flat or bitter, it needs attention: low temperature, longer steeping time, and rest. With patience, the floral, honey-like notes of varieties like Silver Needle or Pai Mu Tan unfold.

You need this

White tea (e.g. Silver Needle, Pai Mu Tan, Snow Silent)
teapot or glass
Kettle with temperature setting
Optional: Tea scale

Declarations

Crowd

2-3 g

Water

250 ml

Temperature

75–85 °C

Pulling time

2-4 min., possible 2-3 times

WHITE TEA INSTRUCTIONS

Step 1 – Dosage
Weigh out 2-3 g of tea per 250 ml of water.

Step 2 – Heat the water
Heat to 75–85 °C.

Step 3 – Pouring
Pour water over the leaves.

Step 4 – Let it steep
Let it steep for 2-4 minutes – the longer, the fuller the aroma.

Step 5 – Second infusion
Steep the leaves again. White tea often develops sweeter nuances this way.

VARIANTS

Cold Brew White Tea – 5 g to 500 ml cold water, steep in the refrigerator for 6–8 hours. Makes a sweet, floral, refreshing tea.

Long infusion – Use few leaves (1 g per 250 ml), steep for 10–15 minutes – particularly mild and clear.