White tea is the least processed of all tea categories — just harvested and dried, with minimal intervention. Its flavour is naturally delicate, honeyed, and subtle. Brewing it well means respecting its gentleness: soft water, lower temperature, patience.
Temperature Guide by Type
- Silver Needle (Bai Hao Yin Zhen): 75–80°C
- White Peony (Bai Mu Dan): 80–85°C
- Shou Mei / Gong Mei: 85–90°C
- Aged white tea (3+ years): 90–95°C
Gongfu Method
- Warm the gaiwan with hot water and discard.
- Add 5–6g of white tea per 150ml.
- First infusion: 30–45 seconds at the correct temperature.
- Add 15–20 seconds per subsequent infusion.
- White tea gives 5–7 infusions.
Cold Brew — Highly Recommended
White tea cold brew is extraordinarily sweet and clear — possibly the best cold tea you'll ever taste.
- Add 4–5g of white tea per 500ml of cold, filtered water.
- Refrigerate for 6–12 hours.
- Strain and enjoy. No bitterness, no astringency — pure sweetness.
Aged White Tea
Aged white tea (2–10+ years) has developed complexity similar to light puer. You can brew it Gongfu-style, or gently simmer it in a pot for 3–5 minutes for a deeper, richer infusion that reveals its full aged character.
White Teas at Gaba Tea House
Discover our White Tea collection — including Jasmine Silver Needle, Tangerine Peel White Tea Mini Cakes, aged Bai Mu Dan White Peony, and rare aged white tea serving balls. Shop now →