The Weng family brews their white tea using a modern gongfu set up with a porcelain gaiwan and small tasting cups. They brew their tea with freshly boiled spring water, and recommend brewing likewise with hot water at 200° F. Use about 5 grams of leaf in a four to six gaiwan, rinse with 200° F water, then steep for five to fifteen seconds. Pour the tea without a strainer into a pitcher, and then into cups to share with friends and guests.
Mr. Weng is so confident in his tea, he even recommends trying iced white tea. For iced tea, brew a stronger steeping of tea (about 40 seconds in a gaiwan), then flash chill by pouring into a pitcher full of ice. Sip cold from small cups or combine into a glass over fresh ice. For a pitcher of iced tea, cold brew overnight in a pitcher of room temperature filtered water (25g per gallon of water), and enjoy within two days.