The main difference between fresh and aged white tea is sensory character: fresh white tea tends to be brighter, more floral, delicate, and lively, while properly aged white tea generally develops deeper notes such as dried fruit, honey, herbs, wood, and richer sweetness.
Neither is inherently better. They represent two different stages of a tea's development.
Understanding this difference helps buyers choose white tea according to taste rather than assuming that age alone determines quality.
Gongfu brewing is strongly associated with oolong tea, but the method is not restricted to oolong.
Chinese green tea can be surprisingly rewarding when prepared Gongfu-style. The main difference is that delicate green tea generally does not need the very high temperatures and aggressive extraction commonly used for teas such as Dan Cong or Wuyi Rock Tea.
Gongfu tea is usually bitter because the leaves are being extracted too aggressively—most commonly from a combination of too much tea, too long an infusion, excessively hot water for that particular tea, or unsuitable water.
The best temperature for Gongfu tea depends on the tea: many robust Chinese oolongs, black teas, and Pu-erh teas perform well with water near boiling, while delicate green teas usually benefit from cooler water.
Gongfu tea brewing is a Chinese tea preparation method that uses a relatively high amount of tea, a small brewing vessel, short infusions, and repeated steeping to reveal how a tea's aroma, flavor, texture, and finish develop over time.
You can buy a teapot stand from specialist Chinese teaware retailers, Gongfu tea shops, and established online tea stores, but the most important considerations are the stand's size, stability, material, weight, and compatibility with your particular teapot.
