Green Tea is the most produced and sold type among the six major categories of Chinese teas, and it is also the most well-known. In the selection of China's Top Ten Famous Teas in 1959, more than half were green teas, such as West Lake Longjing, Jiangsu Biluochun, Huangshan Maofeng, and Liuan Guapian. Previously, we published some articles discussing green tea, which sparked considerable interest among tea enthusiasts. However, brewing a good cup of green tea still seems like a mystery to many. Today, ChaYou Network will introduce some key points about brewing green tea.

Green Tea Brewing Techniques, Savoring the Fresh Aroma and Flavor

Green tea is one of the favorite teas among many tea enthusiasts, known for its fresh aroma and taste. However, there are many techniques involved in brewing green tea, and if not properly observed, they can affect the flavor of the tea. Here are some tips for brewing green tea:

Step 1: Prepare the teaware and tea leaves.

Step 2: Place hot water in the cup and wait for the temperature to drop to around 80°C (176°F).

Step 3: Add the tea leaves to the cup, approximately 1 gram of leaves per 100 milliliters (3.4 fluid ounces) of water.

Step 4: Control the brewing time within 1-2 minutes.

Step 5: After the first infusion, you can re-infuse the tea 2-3 times, gradually increasing the Steeping time each time. The color of the tea liquor will become lighter, but the flavor remains rich.

Tips:

Tip 1: Master the water temperature and brewing time. Do not use excessively hot water or brew for too long, as this can make the tea bitter.

Tip 2: Do not use too much tea per infusion, as this can make the tea liquor overly strong and affect the taste experience.

Tip 3: Green tea's aroma fades easily, so when brewing, place the tea leaves at the bottom of the cup to better preserve the aroma of the tea liquor.

Pre-warming the cup with hot water serves to warm the cup and clean the teaware. Then, fill the cup about one-third full with boiling water, and once the water cools to around 85°C (185°F), add the tea leaves and gently swirl the cup to allow the leaves to soak and unfurl. When the warmed tea buds release their fragrance, pour water in from a height, and under the agitation of the water, the tea will become even more fragrant and delicious. After about one and a half minutes, the tea is ready to be enjoyed. This method is commonly used for high-quality green teas with loose shapes, such as Longjing, Liuan Guapian, Huangshan Maofeng, and Taiping Houkui.

For tightly rolled high-quality green teas like Biluochun and Xinyang Maojian, the top-down method can be used. First, fill the cup about seven-eighths full with boiling water, and once the water cools to around 75°C (167°F), add the tea leaves. At this point, you can observe the tea leaves descending gracefully like a fairy, making for a dreamy sight. After one to two minutes, the tea is ready to be enjoyed.

Generally, it is best to enjoy green tea within the first three infusions, as the flavors are the most fragrant and refreshing. If another round of tea is desired, new tea leaves should be added for a fresh infusion.