How to Make Old White Tea
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Release date:
2022-06-27
How to Make Old White Tea
Aged White Tea The approach
Aged White Tea Compared to the new white tea, which has a darker, dark-brown hue, the new tea features a brownish-green appearance. Its aroma is also entirely distinct: the fresh tea offers a crisp, invigorating fragrance, while the aged tea exudes a mellow, subtly complex aroma that’s both refreshing and deeply grounding—clean and clear, without any hint of heaviness or turbidity.
Aged White Tea Gaiwan Brewing Method: 1. **Tea Measurement**: Based on the size of your gaiwan, use about 1/3 of the bowl’s capacity as the total amount of tea—never more. Using too little ensures you can easily control the strength, while too much makes it harder to achieve the desired color and aroma. 2. **Rinsing the Tea**: This step “awakens” the tea leaves, often referred to as the “warm rinse.” Before brewing, tea leaves are essentially in a “deep sleep,” so it’s crucial to gently coax them into life. Avoid using overly hot water; instead, opt for a slightly lower temperature. The key technique here is to let the tea leaves slowly come alive by pouring water in a smooth, flowing motion along the edge of the gaiwan. 3. **Main Brew**: At this stage, the water should be at a rolling boil. Pour the hot water carefully along the inner rim of the gaiwan, keeping the stream low and avoiding direct contact with the tea leaves. 4. **Decanting the Brew**: Timing is critical during decanting. For the first infusion, observe how quickly the tea releases its flavors—this depends on how well the tea has been awakened. If the tea is fully awakened, simply wait 5 seconds after pouring before transferring the brew into your serving cup. If the tea isn’t yet fully awake, extend the steeping time slightly. When decanting, hold the gaiwan steadily and pour swiftly and confidently—don’t hesitate! Once the liquid is fully drained, immediately place the lid back on the gaiwan, then gently lift the lid to allow air to circulate around the tea leaves. This helps release their full aroma, ensuring the final brew is rich and inviting when served.
Aged White Tea Zisha teapot brewing steps: 1. Warm the utensils: Rinse the teapot and tea cups thoroughly with boiling water. 2. Prepare the tea leaves: Use an amount of tea leaves that fills about two-thirds of the teapot. 3. "Wake" the tea: Rinse the leaves 2–3 times to awaken their full flavor profile. 4. Brew the tea: Pour in boiling water at 90–95°C for optimal results. 5. Serve the tea: Once the tea liquor turns amber, carefully pour it into a fairness pitcher. (For each subsequent infusion, leave a small amount in the teapot to maintain consistent flavor across all brews.) 6. Distribute the tea: Pour the tea evenly from the fairness pitcher into individual serving cups for guests to enjoy. 7. Savor the tea: First, inhale its aroma; then, admire its rich color; finally, take a gentle sip to fully appreciate its taste.
Aged White Tea Leaf-Base Steeping Method: 1. Warm the teaware: Rinse your tea set thoroughly with boiling water. 2. Add the leaves: First, pour hot water into the Yixing clay pot, then carefully transfer the pre-steeped leaf base into the same pot. 3. Brew: After the leaves have boiled, remove them from the heat after 30–60 seconds (you can extend the brewing time slightly if desired). 4. Serve: Ensure that each serving of tea retains its consistent flavor profile. 5. Distribute: Pour the tea evenly from the fairness cup into individual tasting cups, ready for guests to enjoy. 6. Savor the tea: First, inhale its fragrant aroma, admire its vibrant color, and finally, savor its rich, delightful taste.
Aged White Tea Zisha Pot Brewing Method: 1. Warm the teaware: Rinse the teapot and tea cups thoroughly with boiling water. 2. Add tea leaves: Use about two-thirds of the teapot’s capacity as the amount of tea leaves. 3. Rinse the tea: Typically, rinsing 1–2 times is enough to awaken the tea’s flavor. (You can start by rinsing in a covered bowl, then transfer the leaves into the Zisha pot.) 4. Brew: Pour the freshly boiled water into the Zisha pot. Once the tea begins to bubble vigorously, wait for 5–10 seconds before pouring out the first infusion. 5. Serve the tea: When the tea liquor turns a rich amber color, pour it into a serving cup. (To preserve the consistent flavor of each infusion, leave a small amount of tea liquor in the Zisha pot after each pour.) 6. Distribute the tea: Use a fairness cup to evenly divide the tea among individual tasting cups, ready for guests to enjoy. 7. Enjoy the tea: Savor its aroma, admire its appearance, and finally take a delightful sip!
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