The young tip buds used to make this tea are very tender. As such, we recommend using mineral or spring water at a lower temperature (150-170 F) to avoid ‘stewing’ the leaves and to bring out a more balanced flavor. This tea is much lighter in weight and requires a little more leaf to make a full flavored cup. Around one or two level teaspoons per 8 oz of water is a good place to start. Steeping time can range between 3 to 5 minutes. Although the amount of re-infusions possible can vary to taste, the above guidelines usually provide 3 to 4. As a general rule of thumb – the longer the steeping time and/or the higher the water temperature, the less leaf needed and fewer re-infusions possible.
Although white teas can be brewed in any vessel, teapots and gaiwans made from porcelain, glass, delicate ceramics, and other materials that release heat quickly work best. If you wish to use an yixing, cast iron, or any vessel made from a heavy material, it is a good idea to tilt open or remove the lid so that some heat is released and the leaf is not stewed.
Traditionally, white teas are enjoyed from porcelain gaiwans. Not only does a gaiwan make it easy to stir the leaf and control the temperature, but also to view the leaf as it is steeping, an important aesthetic in drinking these beautiful teas. Another common method for brewing and drinking white teas is to just place a few of the leaves in a clear glass, add heated water, and wait for the leaf to infuse and submerge. The beverage can then be enjoyed directly with the leaves and more water added as needed.

Bing Cha tea cakes made from large, distinct leaf should be separated into small pieces before brewing. The best way to do this is using a small knife to run between the leaves, prying each leaf or small section of leaf from the cake being careful not to damage them. Separated, intact leaves brew more evenly providing a more satisfying infusion.