White tea

White teas are renowned for their delicate taste and delightful sweet aroma. During production, white tea undergoes minimal processing — it is simply withered and dried. The raw material for white tea usually contains a large number of buds covered with silvery hairs. 

The fermentation of white tea is insignificant. In loose tea, the integrity of the leaf is not destroyed. White tea has less extractivity than fermented teas, so it takes longer to fully unfold.

How to brew:
Hot brewing:
Use a porcelain gaiwan to appreciate the aroma of the tea and a clay teapot to obtain a dense, rich infusion.
1. Place 5 grams of leaves per 100 ml of water in a well-heated pot.
2. Use water at 90°C and start with short pours of a few seconds.
The more buds in the tea, the lower the brewing temperature should be. Pressed white teas can be brewed with boiling water.

Cold brewing:
White tea prepared using the cold brew method is the perfect refreshing drink in the summer heat. Pour 1 litre of cold water over 10 g of dry leaves and steep for 2-3 hours in a cool, dark place or leave overnight in the refrigerator. Lemon can be added to the finished tea.