For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
Among the six tea classes, white tea is the simplest to describe, but not the easiest to produce. The fresh leaves are withered outdoors in the shade and indoors in rooms with good air circulation. The leaves usually air-dry naturally, although sometimes baking is required to completely remove the moisture. Especially in the Yunnan province, some white teas are sun-dried instead.
Green tea is produced differently than white tea, the leaves scalded right after the harvest to prevent oxidation. White tea oxidizes during withering and is not heat-treated to stop oxidation. The different processing of white tea results in a delicate liquor, with none of the astringency and grassy undertones typical of green tea.
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