What is White Dragon Tail Tea?
“White Dragon Tail” (Bái Wěi Lóng, 白尾龙) is an ancient Chinese method of boiling tea, named after the visual effect created during brewing: the leaves slowly rise and fall in the water, resembling the tail of a dragon moving through clouds. This method predates modern teaware like gaiwans and Gongfu Cha, and it was originally used to fully extract the flavor from dense, high-quality tea leaves.
How to Brew
The technique requires careful attention to water and heat:
- Use a glass or ceramic pot.
- Bring water close to boiling, but do not fully boil.
- Add tea when the water “comes alive,” creating gentle swirling currents.
- Let the leaves move naturally; avoid stirring.
This careful, meditative process allows the tea to release a rich, layered infusion with deep aroma and smooth body.
Which Teas Work Best
The method is ideal for:
- Aged teas with complex flavor
- White teas with delicate leaves
- Hei Cha (dark teas)
- Select oolongs
The technique produces a strong, full-bodied liquor with nuanced sweetness and aroma, unlike any standard brewing method.
History and Tradition
Before the Ming Dynasty, tea was commonly boiled rather than steeped. Boiling was a way to fully extract the taste of each leaf and observe its transformation in water. The “White Dragon Tail” name comes from Daoist philosophy, emphasizing harmony with natural movements, energy, and flow. Every boil was a meditative practice, a moment to connect with the tea’s essence.
Today, tea enthusiasts are reviving this method to experience the original depth and complexity of traditional Chinese teas.
Why Try It at Gaba Tea House
At Gaba Tea House, you can experience the White Dragon Tail method firsthand. We carefully select teas that reveal their full character through this traditional boiling technique, allowing you to taste the true depth of aroma and flavor. Whether it’s a rare aged tea, a delicate white tea, or a rich hei cha, this method transforms every cup into a moment of mindful enjoyment.
