White Tea Recipe

Measure 2 tsp of loose white tea (about 2 g per teaspoon) and place it into your teapot, gaiwan, or infuser. Use one teapot or a single cup for a single serving.

Bring filtered water to a boil in the kettle, then remove from heat and let cool to about 75–80°C (167–176°F). If you don't have a thermometer, let the water sit 3–5 minutes after boiling to reach the correct temperature for white tea.

Warm the teapot and cup by rinsing them with a small amount of the hot water, then discard that rinse water. This helps stabilize infusion temperature.

First Steep

Pour 12 oz (about 340 ml) of the 75–80°C water over the tea leaves. Cover and steep for 2–3 minutes for a light cup. For a slightly fuller flavor, steep up to 4 minutes. Avoid steeping more than 5 minutes to prevent bitterness.

Multiple Infusions (optional)

Good quality white tea can be steeped 2–3 times. For the second infusion, increase steeping time by 30–60 seconds. Use the same leaves and pour fresh water at the same 75–80°C temperature.

After steeping, strain the tea leaves and pour the tea into your cup. Taste before adding anything.

If desired, sweeten lightly with up to 1 tsp honey or a small piece of rock sugar, stirring to dissolve. Alternatively, add a thin slice of lemon for brightness. Serve immediately and enjoy.

Storage note

Store leftover dry white tea in an airtight container away from light, heat, and strong odors. Brewed tea should be consumed within a few hours or refrigerated up to 24 hours and reheated gently (do not boil).