The annual consumption volume of Green Tea among the six major tea categories is more than twice the combined total of the other five. Textbooks and practical advice generally recommend using a glass Cup to brew green tea, as it doesn't alter the flavor, cools down quickly, and allows one to appreciate the dance of the leaves. Previously, I was rather dismissive of the idea of brewing green tea in a gaiwan, but through my own personal experience over the years, I've found that a glass gaiwan is indeed the best choice for green tea, especially for Shaanxi teas with their “high and rich” aroma. Let me explain why:

What we look for in green tea is its freshness, sweetness, and harmony. Other qualities such as aftertaste, salivation, and durability are not typically selling points for green tea. A good green tea must have a high and pure aroma, whether it's a bean scent, chestnut aroma, or even the legendary Orchid fragrance. The aroma must be pure, not mixed, and not ambiguous. When people usually brew green tea in a cup, the tea fragrance they smell is merely the water aroma or broth aroma. Even if they follow the textbook advice of using 1/3 water volume to moisten the leaves, the aroma is still several levels lower than that of the dry leaves.

▲ Image: After warming the cup, place the tea leaves inside and smell the dry leaf aroma, a graceful spring scent that invades your heart and lungs.

▲ Image: The unique white down of pre-Qingming green tea can only be fully displayed in glassware.

▲ Image: The dry leaves, after being stimulated by boiling water, are about to unfurl, and the aroma is at its most abundant.

▲ Image: The first infusion of high-quality pre-Qingming green tea.

▲ Image: Enjoy the vibrant spring colors in the tea leaves.

▲ Image: Brewing green tea in a glass gaiwan results in a luxuriant green color.

Summary and Recommendations:

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1. High-quality green tea does not require rinsing.

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2. Warm the cup with boiling water, add the dry leaves, shake the cup, and smell the aroma. At this point, the aroma is elegant and strong, often presenting floral scents. Floral and fruity aromas are characteristics of high-grade green teas, which can help you judge the quality of the tea in your hands.

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3. Leave the lid off the kettle and let the water cool for about three minutes until it reaches around 95°C. Pour the water in a high stream from the side of the cup, lifting the dry leaves. The tea can be poured out within 5 seconds. For pre-Qingming green tea, this infusion should appear milky white due to the presence of downy hairs. The taste of the tea is particularly sweet due to the amino acids in the tender leaves.

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4. Don't miss smelling the wet leaf aroma. After the dry leaves are stimulated by boiling water and begin to unfurl slightly, but before they are fully brewed, the aroma is at its most abundant, often manifesting as chestnut or bean aromas. Take a deep breath, and it feels like an enlightenment, no less enjoyable than natural aromatherapy. Generally speaking, the chestnut and bean aromas in green tea are often the result of processing techniques, but in my opinion, these techniques are just magnifying glasses. What truly matters is the content of aromatic hydroxy compounds that the tea brings from the soil. In this regard, Shaanxi teas perform excellently due to their superior ecological environment.

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5. Pour water along the side of the cup, stirring the leaves clockwise or counterclockwise, allowing you to appreciate the shape and color. The tea can be poured out after 5 seconds, or you can adjust the time according to your taste. This infusion will have a lighter milky white color with a hint of green, making the tea particularly fresh and refreshing.

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6. Between each infusion, alternate between smelling the wet leaf aroma and tasting the water aroma. This is a good opportunity to evaluate the quality of the tea. The aroma of truly high-quality pre-Qingming tea is very strong and lasts well when smelled.

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7. The number of infusions you can get from a gaiwan depends on the cup's capacity and the amount of tea used. Typically, 4 grams of tea can produce about 5 infusions of normal tea soup, effectively extending the brewing life of the green tea while maintaining a consistent quality. When you only smell a grassy scent, it's time to discard the leaves. My usual method is to use 2 grams of tea for three infusions, which is just right.

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8. Experiment a few times to find the concentration and brewing intervals that suit your taste. This is particularly important for office workers. In an office setting, people often simply fill a cup with tea leaves and pour hot water over them. If the boss calls or something comes up, the tea will cool down and become bitter by the time they return, hardly a delightful tea experience. Furthermore, cups used in offices typically hold a large volume of water, so there's a low chance of finishing the tea in one go. As a result, the tea cools down and turns bitter, resulting in a poor experience and wastage. Good tea is a gift from nature, and resources are limited, especially for pre-Qingming teas, so it's important to cherish and enjoy them fully.

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9. Avoid covering the gaiwan with the lid except during the brief moment of pouring out the tea. The lid should otherwise be placed to the side.

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10. Sip lightly and drink tea that is not too strong.

Advantages of brewing green tea in a glass gaiwan:

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1. Drinking is convenient, the tea soup is clear, and there are no broken