The three methods of brewing green Tea refer to the Top-Down method, Middle-Down method, and Bottom-Up method. Top-Down method: This involves pouring water to about seven-eighths full before adding the tea. Middle-Down method: This involves first pouring water to about one-third full, then adding the tea, and finally topping up the water to seven-eighths full. Bottom-Up method: This involves adding the tea first, followed by pouring water to seven-eighths full. Below is a detailed look at these three methods and which types of teas they are suitable for:
The Three Methods of Brewing Green Tea
(1) Top-Down Method
The Top-Down method is suitable for brewing tightly rolled, delicate green teas like Xinyang Maojian and Biluochun.
Step 1: Pour hot water (80°C-90°C) into the cup until it is seven-eighths full.
Step 2: Add 3-5 grams of green tea leaves.
Step 3: The tea will sink and begin to unfurl.
Step 4: Once the tea reaches the desired color, it's ready to drink. Refill when half the cup is empty.
(2) Middle-Down Method
The Middle-Down method is suitable for flat or slightly loose leaf teas, such as West Lake Longjing and Huangshan Maofeng.
Step 1: Fill the cup with warm water to about one-third full and add 3-5 grams of green tea leaves.
Step 2: Gently rotate the cup in your hands. Allow the tea to absorb the water and unfurl before topping up to seven-eighths full.
Step 3: Once the tea has fully sunk, it is ready to drink.
(3) Bottom-Up Method
The Bottom-Up method involves adding the tea first, followed by water, and is the most common way to Brew green tea. This method allows the tea to open quickly, making it easier for its flavors to infuse and the aroma to develop. It is particularly suitable for coarser leaf shapes, such as Houqiu and Guapian. For utensils, gaiwans and purple clay pots typically use this method for brewing.
Tips for Brewing Green Tea
1. Choosing the Right Water for Brewing
Some tea enthusiasts don't pay much attention to the water they use for brewing and might use tap water. In most Chinese cities, tap water has a strong chlorine taste, which makes it unsuitable for brewing tea. Using this type of water can greatly diminish the quality of even the finest teas.
Therefore, we recommend using filtered tap water, either by installing a water purifier (which is also good for household water safety) or purchasing filtered water from a water filtration station. If you want to be more discerning, you can use mountain spring water that is not too hard. If you have access to natural springs, collect spring water yourself; otherwise, you can buy bottled water from supermarkets, such as Nongfushanquan. Distilled water is also an option, but the resulting tea may lack body, smoothness, and complexity, and I personally do not enjoy using distilled water for brewing.
2. Pay Attention to the Water Temperature When Brewing Green Tea
Many tea enthusiasts make the mistake of using boiling water directly on their green tea, which can result in yellowish tea leaves and a bitter taste.
When brewing green tea, you should adjust the water temperature based on the tenderness of the tea.
If you're brewing a predominantly bud tea like pre-monsoon West Lake Longjing or Xinyang Maojian, a water temperature around 85°C (let the boiled water sit for about half a minute with the kettle lid off, or let it rest for four to five minutes) is sufficient.
If you're brewing a tea that includes both buds and leaves, such as Huangshan Maofeng, Anji White Tea, Rizhao Green Tea, or Enshi Yulu, you can use slightly hotter water, around 90°C (let the boiled water sit for about ten seconds with the kettle lid off, or let it rest for one to two minutes).
If you're brewing a tea made from coarser leaves, like Liu'an Guapian or Taiping Houqiu, boiling water is acceptable, as lower temperatures might not bring out the true flavor of the tea.