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After boiling the water, allow it to cool down for around
1 – 2 minutes before the tea is placed in it. The ideal tem-
perature is approx. 75 – 85°C. The more the oolong tea is
fermented, the hotter it can be infused.
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The fi rst infusion should be just around 1 minute for oolong
tea. Depending on the quality of the tea, up to 7 infusions
can be made and each infusion should be 15 – 30 seconds
longer than the previous one.
White Tea
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White tea is predominantly untreated tea which is only ap-
prox. 2% fermented. It thus retains its delicate, fl oral aroma.
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For white tea, the fi rst shoots of the tea plants are used in
spring, and this means it can also only be produced in small
quantities.
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After boiling the water, allow it to cool down for around
three minutes before the tea is placed in it. The ideal tem-
perature is no more than 70°C as otherwise the tea will
burn and its fl avour will be distorted.
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Loose white tea should infuse for approx. 4 – 6 minutes, but
tea bags usually only for 2 – 3 minutes.
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If white tea is infused in a very traditional way loose in the
pot (without a tea strainer), the tea leaves will drop to the
bottom after approx. 5 – 7 minutes and can remain in the
teapot.
Yellow Tea
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Yellow tea is white tea which was not processed imme-
diately after harvesting and is therefore slightly naturally
fermented. This tea is only produced in China and is a rarity
among varieties of tea.
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