Transparent glass teacup, glass teapot or glass Gai Wan. These transparent tea steeping vessels could display the expansion of the tea leaves, and allow you to enjoy the pleasures of reinfusion.
Tea will take on a bitter aftertaste if it is left to steep for too long, so it is a good idea to only steep as much tea as you are going to drink right away. That's why pots or cups for green, white and yellow tea are often quite small.
The water temperature does not have to be exact. The main thing to remember is Never steep white tea in boiling water.
Heat the water to the boiling point, then let it cool. 175-185 degrees Fahrenheit, or 80-85 degrees Celsius, is considered the optimal temperature for brewing white tea. Many antioxidants are destroyed at temperatures that close to the boiling point, and the tea becomes astringent and loses some of its best qualities as the leaves are cooked.
A good way to guess at the water temperature without a thermometer is to bring the water to a boil, and wait about 60 seconds before pouring over the leaves.
Depending on the quality of the tea, it should be steeped for one-five minutes. Silver needle quality tea should not be steeped for more than minute for the first steeping.
Calculate steeping time depending on how you like your tea to taste. The longer you steep, the stronger the taste and the more pronounced the tea soup color.
Fine white tea could be steeped for 2-3 times. Make sure to steep about one minute longer each time. Each steeping will reveal another interesting layer of flavor.
- Rinse the steeping vessel first with hot water to clean and heat it.
- Put 5-8g white tea into the glass teacup.
- Pouring hot water(around 85 degrees Celsius) over the tea leaves.
- Keep the water at about 2/3 full of the teacup.
- Steep for about 1 minute for the first infusion.(Or longer depends on your own taste)
- Steep 1-2 minutes longer for the next infusions.