白茶冲泡方法
How to Brew White Tea
白茶冲泡：①盖碗/紫砂壶，投茶量约5克；②水温——白毫银针85-90℃避免烫伤嫩芽，白牡丹/寿眉95-100℃，老白茶可煮；③冲泡——沿壁注水，首泡快速润茶，后续每泡10-30秒递增；④老白茶煮饮：冷水下茶，煮沸后小火3-5分钟，枣香药香浓郁。白茶极耐泡，优质银针可泡8-10次，寿眉可煮2-3壶。
Brewing white tea: use a gaiwan or teapot with about 5g tea. Water temperature: 85-90°C for Silver Needle (protect delicate buds), 95-100°C for White Peony/Shou Mei; aged white tea can be boiled. Pour along the vessel wall, quick rinse first, then steep 10-30 seconds progressively longer. Aged white tea can be simmered 3-5 minutes for rich jujube and medicinal aromas. White tea is very long-brewing: fine Silver Needle lasts 8-10 infusions.
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