“Water line” is the term Tea brewers use for the method of pouring water, and many think it's simple, just pouring water into the pot. In fact, there are nuances to pouring water, and methods include: spiral pouring, circular pouring, single-point pouring on one side, and central point pouring.

The method of pouring water has five main variables: the speed of pouring, the urgency of the water flow, the direction of the water line, the height of the water line, and the thickness of the water line. These all have an impact on the taste, temperature, strength, and fullness of the tea infusion.

Some teas have very high Caffeine content and a rich array of substances. To Brew them well, a unique brewing technique is required. Using a method of pouring water along the wall of the Cup at a single point ensures that the leaves are not directly hit by the water. Also, when pouring out the tea, do not rush it, as doing so can degrade the quality of the infusion and increase bitterness.

“Aroma comes from a vigorous pour, while the infusion comes from a gentle pour.” In short, when brewing tea, if you want the infusion to be highly aromatic, use a strong, fast pour to make the leaves tumble quickly in the vessel, allowing the water and leaves to mix thoroughly. If you want the infusion to be soft and smooth, use a single-point pouring technique on one side, letting the water flow slowly into the vessel.

Each tea has its own characteristics, and with the same tea, different brewing methods can be tried repeatedly for comparison. Eventually, you can choose the pouring method you like best. Brewing tea becomes a delightful experience!