White tea is forgiving, but a little care brings out its sweetness. A few starting points:
Loose leaf (gaiwan or teapot)
- Leaf: about 4–5 g per 150 ml (roughly 3–4 teaspoons).
- Water: 85–90 °C (185–195 °F).
- Time: 2–3 minutes for the first steep; add 30 seconds for each later steep.
- Steeps: 3–5.
Pressed tea cake
Use a tea pick to break off 4–5 g. Give the first steep a quick rinse with hot water, pour it away, then brew as above. Cakes often take one or two extra steeps to open up.
Cold brew
Put 5 g of loose leaf in 1 litre of cold water and refrigerate for 6–8 hours. Sweet, smooth and refreshing.