Unfortunetly I have not been able to find much information about white teas. For Pai Mu Tan I have found 10 minutes at 75°C, 8 minuter at
I recently received a sample of Pai Mu Tan from Upton which recommends 2-3 teaspoons at 180F for 3 minutes. I haven't tried it yet, so don't know if it'll work as stated and YMMV anyhow.
In message , Bluesea writes
Brewing Advice: Use two heaped teaspoons per mug, add hot but not boiling water (70 deg C). Steep for two minutes.
HTH
In a book that I have, I have found as the best steeping time 10 minutes. A thing that I've noticed, it's that over 75°C this kind of tea loses a lot of it's taste. However, anyone has obtained the real strong grape taste, typical of PAI MU TAN, with 3 minutes steep? It looks to me like a very short time.
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More leaf, less time, better outcome. That's my theory, and it seems to work. I get the "grape" taste. Kind of a Tokai, I believe.
Michael
And what about the quantity Michel? Do you put three heaped teaspoons? 3 minutes 75°C it's enough for your quantity?
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