This article can help you better understand the brewing of white tea, allowing you to experience the freshness/mellowness of white tea in a right way.

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Using pure water to brew white tea can best reflect the aroma and taste. Rinse it into the bowl with a gentle stream of water and use water at about 90°C, and the brewed tea soup will be sweet, silky and mellow like rice soup. The old white tea or tea cake needs to be washed once, and the rest do not need to be washed.

Step 1: Prepare pure water around 90°C. Using low water temperature for Baihao Yinzhen(Silver Needle) is less likely to suffocate the tea buds.
Step 2: Warm the cup,add 1/3 of the water to the empty cover bowl and pour it out，increase the temperature of the cover bowl with boiling water to stimulate the aroma of the tea, and rinse the tea set by the way.
Step 3: Put the tea,while the gaiwan is warm, put the tea into gaiwan.
Step 4: Shake the gaiwan, gently shake the bowl from side to side twice.
Step 5: Smell the fragrance, the aroma of white tea is faint, open a small mouth and smell it, the fragrance of flowers/Pekoe is fragrant.
Step 6: Brew, slowly pour water along the edge of cup, and water flow gently soaks the tea, must not be impatient.
Step 7: Pour the soup,along the edge of fair cup, the tea soup can be smoother. 1 course of soaking for 10s and then 2-4 courses of 5s-10s, 5-10 courses of 10-15s. The amino acid content in tea cents is high, which has the effect of lowering blood pressure and is also a source of freshness. There are many tea cents in Baihao Yinzhen(Silver Needle) , so it is not recommended to use a tea strainer.
Step 8: Divide the tea soup, evenly divide the tea soup into each tea cup.
Step 9: Taste, smell the aroma, observe the color of the soup, and taste.

Step 1: Prepare purified water around 95°C.
Step 2: Warm the cup, add 1/3 of the water to the empty cover bowl and pour it out，increase the temperature of the cover bowl with boiling water to stimulate the aroma of the tea, and rinse the tea set by the way.
Step 3: Put the tea,while the gaiwan is warm, put the tea into gaiwan.
Step 4: Shake the gaiwan, gently shake the bowl from side to side twice. Shake the incense and gently shake the bowl from side to side twice.
Step 5: Smell the fragrance, the aroma of white tea is faint, open a small mouth and smell it, the medicinal fragrance is obvious.
Step 6: Brew, slowly pour water along the wall of the cup, and the water flow gently immerses the tea leaves, and must not be impatient. Begin to pour water from the lower left corner until it is 80% full.
Step 7: Pour the soup,1 courses soak for 5s,pour it out.Washes away the dust from the aging process, and also acts as a process to awaken the taste of the tea.2-4 courses soak for 5s-10s, and 5-10 courses soak for about 15s. Old white tea is not feel astringent after brewing for a long time. The brewing time can be freely controlled according to the taste. Its tea soup is orange-yellow translucent and shiny.
Step 8: Share the tea, evenly divide the tea soup into each tea cup.And Taste it.
Step 9: Pour the tea, the old white tea is very resistant to brewing, after 10 courses, you can also put it into the steaming teapot and steam it again.
Step 10: Cook, add cold water/hot water, set the steaming time to 5-10min, and you can cook 1-2 courses.
Step 11: Drink tea soup, pour out the tea soup after boiling.
Step 12: Taste the tea, old white tea will have a strong medicinal or woody fragrant, sweet and mellow taste.

Step 1: Pour the tea, put 8-10g dry tea.
Step 2: Steam, add cold water/hot water, set the steaming time for 10-15min, you can add dried tangerine peel to steam together, the flavor is better. You can add water and cook 3-4 times until the soup becomes clear.