In the scorching summer, even the breeze seems to carry the warmth of the sun. Holding a cup of verdant Green Tea can be a delightful way to cool off. However, to enjoy a good cup of green tea, the brewing technique is crucial. Let's explore how to Brew it properly.

For brewing utensils, you can choose a glass cup with good transparency or use a lidded bowl for brewing.

There are three methods of brewing in a glass cup: top-drop method, middle-drop method, and bottom-drop method. The differences between these methods lie in using different techniques for teas with varying characteristics. The top-drop method is suitable for high-quality tender green teas, while the bottom-drop method is better for looser and less tender green teas. The middle-drop method is ideal for tightly rolled, flat, or moderately tender green teas.

The top-drop method is perfect for Enshi Jade Dew due to its fine and tender buds. Add the tea leaves when the cup is about 70% full of hot water. For tightly rolled and flat teas like Finch Tongue, use the middle-drop method by first adding 1/3 of the hot water, then the tea leaves, and after they have slightly unfurled, fill the cup up to 70% with hot water. For baked green teas, the bottom-drop method is more appropriate; add the tea leaves first, then slowly pour the hot water along the side of the cup until it is 70% full, which helps to release the aroma of the tea.

When brewing Enshi Jade Dew using a lidded bowl, let the tea steep for 7-8 seconds after the initial rinse, gradually increasing the Steeping time by around 5 seconds with each subsequent infusion.

Jasmine tea is typically brewed in a lidded bowl. After adding the tea, pour 1/3 of the hot water to moisten the leaves. Once the leaves have unfurled, fill the lidded bowl up to 70% with water. Jasmine tea is often enjoyed individually, without decanting; simply lift the lid slightly and inhale the fragrant aroma before sipping directly from the bowl.

It is important to note that high-quality green teas have delicate buds and leaves that can be easily damaged by high temperatures. The water temperature should not be too high—around 85°C (185°F) is ideal—and the hot water should not be poured directly onto the tea leaves but rather poured slowly down the side of the cup. A tea-to-water ratio of 1:50 or 1:60 (one gram of tea to 50-60 ml of water) is recommended to achieve a well-balanced and fresh-tasting infusion.