Tea is divided into three seasons, each contributing to a unique taste. Each season brings a different character to tea: spring tea is graceful, summer tea is fragrant, and autumn tea is mellow. The tastes vary like a journey; the moment water meets the tea, it begins its unique life journey.

In spring, what you shouldn't miss is the fresh taste of Green Tea. Green tea is delicate, especially early spring green tea, which is mostly made up of buds, very tender. If you don't master the brewing method, you can ruin the fresh aroma and flavor, replacing it with a cooked taste and bitterness. How should green tea be brewed? How can we make this fresh taste bloom to its fullest?

Tea Placement Methods

Many tea enthusiasts tend to use the bottom placement method when brewing green tea. However, different types of green tea have different tea placement methods.

1. Top Placement Method: Pour water first, then add the tea, allowing it to slowly sink.

The top placement method is suitable for teas with a heavy body and many downy hairs, such as Biluochun and Xinyang Maojian, which are premium green teas. Due to their heavy body, the tea will naturally sink after being placed in water, gradually releasing its internal components. The downy hairs on the surface will also slowly disperse in the water, resulting in a tea that is fresh and vibrant in taste and not murky from too many downy hairs.

2. Middle Placement Method: Pour water first, filling about one-third of the container, then add the tea, let it soak for a while, and then pour more water.

The middle placement method is generally suitable for brewing Longjing and similar green teas. When pouring water, ensure the stream is high and fine, and control the water temperature. Using this method, you won't have to worry about the delicate green tea developing a bitter taste due to high water temperatures.

3. Bottom Placement Method: Place the tea first, then pour water.

Green teas like Tai Ping Hou Kui and Liu An Gua Pian are suitable for the bottom placement method. Their leaves are not particularly tender and are relatively large. For a fuller taste, it's best to place the tea before adding water.

Brewing Essentials

In the process of brewing green tea, temperature is crucial. Since green tea is made from new leaves and tender shoots, overly hot water can cause the tea to become overcooked, altering the composition and losing nutrients, thus affecting the nutritional value and taste of the tea.

The ideal water temperature for brewing green tea is 80°C, and it's best to drink it right after brewing. In green tea, amino acids that give a sweet taste dissolve quickly, so the best number of infusions for green tea is the first three.

The amount of green tea used depends on the size of the teaware, the type of tea, and personal preference. Generally, less is used compared to other types of tea, with common ratios being 1:50 or 1:30. You can experiment with different ratios to find your preferred tea concentration.

Choice of Teaware

“The taste of tea comes from the water, and the water is brought to life by the vessel.” The beauty of the vessel adds a finishing touch to the tea and water. Choosing the right teaware is therefore essential when brewing tea.

For brewing green tea, transparent glassware is commonly used, preferably without patterns. Because of its transparency, one can appreciate the elegant dance of the green tea during the brewing process, bringing joy to the mind and spirit.

Additionally, glassware has no pores, does not absorb the taste of the tea, and is easy to clean, with flavors not lingering. Therefore, in many tea houses, glass cups are chosen for brewing green tea.

A Gaiwan is the most versatile tool among all tea utensils. When brewing green tea, choose a white porcelain gaiwan because its pure white and lustrous color better complements the bright green of the tea infusion.

The key to using a gaiwan to brew green tea is controlling the water temperature and steeping time. Too long of an infusion can spoil the tea, diminishing its freshness. A gaiwan can bring out every layer of flavor in each infusion of green tea, and after pouring out the tea, the aroma in the cup's base becomes even more pronounced.