Tea usually tastes weak because too little leaf, too much water, insufficient extraction time or temperature, unsuitable water, or naturally delicate tea material is being used.
The good news is that weak tea is usually easy to troubleshoot.
Instead of immediately buying stronger tea, change one variable at a time.
White tea can be aged, and properly made and properly stored white tea can develop significant changes in aroma, flavor, color, and mouthfeel over time.
However, not every white tea automatically improves with age. Successful aging depends on the tea's raw material, processing, moisture level, packaging, storage environment, and starting quality.
A good starting point for Gongfu brewing is about 5–8 grams of tea for a 100–120 ml gaiwan, but the ideal amount depends on the tea, vessel size, leaf shape, and how strong you want each infusion to be.
Pre-Qingming tea is a specific early-spring category harvested before the Qingming Festival, while spring-harvest tea is a much broader term covering teas picked throughout the spring season.
Tieguanyin tea can taste floral, creamy, fruity, fresh, roasted, or mellow depending on its processing style, and it is generally best brewed with hot water and relatively short infusions that allow its aroma and flavor to develop gradually.
