Green and white tea tasting varies from that of Chinese blacks in a number of ways. Since the brewing temperature, as for Chinese blacks, is not fixed, this adds another variable parameter. Normally, the temperature ranges employed are:
- Green and white teas: 170-185 F
- Bud-grade greens (Bi Lou Chun, Lung Chun, Jasmine Pearl, Sencha): 140 - 150 F
Some greens require a quick wash to remove the overwhelming vegetal taste. A "quick wash" means a rinse at the brewing temperature, filling one gaiwan one-third full with the hot water and immediately pouring liquor into second gaiwan, and then discarding. (We use this quick-wash process with oolongs, too, but for another reason -- to activate the tea.)
Green and white teas can be infused multiple times. We normally can get three infusions out of a single sample, but have obtained as many as five and as few as two, depending simply on the remaining taste and aroma in the leaves.
