To fully experience the captivating flavor profile of ancient tree white tea, using the proper brewing method is essential. Here are a few key steps to help you brew a flawless pot of ancient tree white tea. Here is how to brew it:
Brewing Ancient Tree White Tea: Preparation
- Teaware Selection: A ceramic gaiwan is ideal, or a glass teapot if you don’t have one. A glass teapot allows you to watch the tea leaves unfurl in the water. Have teacups ready as well.
- Water Quality: Use spring water or well water; if unavailable, use mineral water, and as a last resort, regular tap water. Avoid purified water or distilled water, and steer clear of overly hard tap water.
Brewing Instructions
- Use 5 grams of ancient tree white tea per 150ml of water. For Silver Needle grade tea, use water at 90°C; for other new teas, use 95°C. Aged ancient tree white tea can be brewed with boiling water at 100°C.
- Aged white tea or ancient tree white tea with questionable hygiene conditions should be rinsed first. Add a small amount of hot water and quickly pour it out; this washes away surface dust and awakens the tea’s aroma.
- For the official brew, the first steep takes about 30–60 seconds before pouring out to drink. Increase each subsequent steep by 10 seconds. It can generally be steeped 5 to 7 times.
The Flavor Profile of Ancient Tree White Tea
The best ancient tree white tea, when fresh, should feature “strong bitterness with weak astringency.” The astringency is not a lingering one, but rather dissolves quickly, followed by a long-lasting returning sweetness (hui gan) with subtle floral and herbal aromas. It is normal for fresh ancient tree white tea to have some bitterness; as it ages, this bitterness transforms into a rich, mellow sweetness. This is why aged ancient tree white tea is even more popular than fresh tea.