West Lake Longjing
Produced in the mountains surrounding West Lake in Hangzhou City, Zhejiang Province, it has a flat and smooth appearance, a tender green color with a hint of yellow, a fresh tea aroma, and a mellow taste. It is praised as the "Best of Chinese Famous Teas".
When brewing, first warm the cup with boiling water. After adding the tea leaves, wait for the boiling water to cool to about 85°C. Then, lift the kettle high and pour water until it just covers all the tea leaves. Hold the glass cup and gently shake it in one direction for about 30 seconds to allow the leaves to heat evenly. Again, lift the kettle high and pour boiling water until the cup is ninety percent full. It can be drunk after about half a minute. When drinking, refill the cup when it is half empty. The more infusions you make, the longer the brewing time should be.
Dongting Biluochun
Produced in Dongting Mountain, Taihu Lake, Suzhou City, Jiangsu Province, its strands are slender, curled into a spiral shape, covered with fine hairs, emerald green in color, and have a refreshing taste.
The top-drop method can be used for brewing. When brewing, first warm the cup, then pour water at 90°C~100°C until the cup is two-thirds full. Add 3~5 grams of tea leaves, give it a slight shake, then fill the cup with boiling water. It is then ready to drink.
Xinyang Maojian
Produced in Xinyang County, Dabie Mountain area, Henan Province, its strands are tight, thin, round, and straight. The brewed leaves are tender green and evenly whole, appearing bluish-black, with a roasted chestnut aroma. After brewing, the taste is strong, and the tea liquid is tender green and bright.
When brewing, first warm the cup, then add an appropriate amount of Maojian according to personal taste. First, moisten the tea leaves with 85°C water, then add more water for brewing. Wait for half a minute before drinking. When the tea liquid is down to one-third, add more water for subsequent infusions. Generally, it can be brewed 3 to 5 times.
Liuan Guapian
Produced in Lu'an City, Anhui Province, the best quality comes from the Qiyun Mountain area. Its shape resembles melon seeds, with leaf edges slightly upturned, a翠绿 color with a precious sheen, and the tea liquid is clear.
When brewing, warm the cup first, then add an appropriate amount of Guapian. Gently shake the cup to let the leaves "awaken" in the slightly warm environment. Then pour 80°C water into the cup, wait a moment, and it's ready to taste. This is the first infusion, focusing on the initial fresh flavor. When the cup has about one-third of the tea liquid left, add more boiling water; this is the second infusion, where the tea is at its strongest and most flavorful. By the third infusion, the tea flavor is generally much lighter.
Huangshan Maofeng
Produced in Huizhou District, Huangshan District, Yi County, and other areas of Huangshan City, Anhui Province, it has plump buds, tender yellow bud color, tender green leaf color, a fresh and refreshing aroma, and even a floral scent.
When brewing, after placing the Maofeng in the cup, pour a small amount of boiling water, just enough to immerse the tea leaves. Wait for the contents and aroma of the tea to infuse, then add more boiling water until the cup is seventy to eighty percent full. Once the tea has cooled slightly, it can be drunk. It can generally be brewed 3 to 4 times.