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How to Brew White Tea: Five Methods to Try
White tea can be delicate or hearty, young or aged, loose or compressed. Match the method to the material and the strength you enjoy. You do not need five pieces of equipment, and a tea’s birthday does not dictate a single correct brewing method.
1. A mug for an easy everyday cup
Start around 2 g of leaf in 250 mL (about 8.5 fl oz) of hot water. Try 85–95°C (185–203°F) and taste after 2–3 minutes. If leaves remain in the mug, use less tea or a removable strainer to avoid excessive extraction. Intact buds can take longer to wet than broken leaf; add time gradually rather than doubling the dose at once.
2. A gaiwan for successive infusions
Try about 3 g per 100 mL of usable water and 90–95°C (194–203°F), beginning with 20–30 seconds. Drain fully and adjust later infusions to taste. Higher temperatures can suit some teas, while a lighter recipe can favor others. Pour gently for safe handling; do not assume that all near-boiling water destroys delicate buds.
3. Chilled tea with clean handling
For a straightforward iced tea, brew with hot drinking water, strain, cool promptly and refrigerate in a clean covered container. For cold extraction, use a small batch, safe water and continuous refrigeration at 4°C (40°F) or below; a starting point is 2–3 g per 300 mL for 4–6 hours. Refrigeration does not sterilize tea. Drink promptly, preferably the same day, and do not leave it in the sun or at room temperature for hours.
4. A flask, or 5. a brief simmer
For a flask, begin much lighter, around 1–2 g per 300 mL, and check the cup early instead of forgetting it for hours. For a leafy tea that you enjoy simmered, try 2 g per 400 mL of hot water and a brief 1–3 minute simmer, then strain. Use a vessel designed for heat and avoid boiling dry. Neither method is appropriate for making suspect or moldy tea safe.
