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The common advice that green tea must never see boiling water is just as oversimplified as the opposite claim that every Chinese tea should be brewed at 100°C.

Rinsing is common in some gongfu traditions, but it should not be treated as a mandatory rule for every tea.

For some teas, a brief rinse can prepare tightly compressed or rolled leaves and remove loose surface material. For others, especially delicate teas, throwing away the first infusion can mean discarding some of the most aromatic compounds.

White tea can taste bland because the leaf-to-water ratio is too low, the water is too cool, the infusion is too short, the tea is stale, or the tea's naturally delicate character is being mistaken for weak extraction.

White tea is often misunderstood because its reputation for delicacy can lead people to under-brew it.

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.

Discover what a Gongfu tea ceremony is, the essential teaware you need, and how to brew authentic Chinese loose-leaf tea like a pro with premium handmade tea from MoriMa Tea.