TeaCompulsion wrote:In my rather limited experience, whites do well at the same temps or even a bit hotter than Chinese greens, so 170F sounds like a good starting point.
I'm not sure how to explain exactly why the infusion vessel makes such a difference, but my skepticism ended when I realized how similar tea brewing is to baking, which I've been doing since I was seven years old. Years of experience later, I know the same brownie recipe will change abruptly (to my practiced eye and palette, anyway) by changing nothing but the pan material. I'm not always clear on exactly why, but I know what the different pans will do.
A thin porcelain gaiwan, preferably wider and more shallow than a typical gaiwan, seems ideal to me for whites in terms of the results it yields. If I used a pot, I'd want thinner porcelain than I've yet found in a pot of suitable size.
I've yet to try brewing whites in a thin silver vessel, but that would probably work fairly well too.
To answer your baking question the change in pans but w the same recipe means that the material of the pan is retaining or dispersing heat differently.
Some pans that are darker heatup more i think, while ceramic tends to just stay hot longer even after your cooking isdone, foil also has different properties.
I have even seen "cake insulation" pan strips that help baking.
I used to bake a lot andworked in arestaurant before...
The tips on white tea are all helpful, I can always use more info on white tea.