Green tea is the earliest tea discovered and consumed by our ancestors. It is a non-fermented tea, named for its bright green liquor and emerald green brewed leaves. Green tea retains more natural compounds from the fresh leaves, and loses fewer vitamins compared to other types of tea.

In the scorching summer, having a cup of green tea is undoubtedly wonderful. However, brewing green tea requires mastering its characteristics to truly bring out its flavor through technique.

Zhang Yuan from the Ming Dynasty, in his "Tea Record," suggested according to seasonal changes: "There is an order in adding tea, do not miss what is suitable. Tea first, then water, is called 'Bottom Pouring.' Water half, then tea, then fill with water, is called 'Middle Pouring.' Water first, then tea, is called 'Top Pouring.' Use Middle Pouring in spring and autumn, Top Pouring in summer, and Bottom Pouring in winter."

Nowadays, however, the method is determined by the tenderness of the tea leaves. These are still called the Top Pouring Method, Middle Pouring Method, and Bottom Pouring Method.

Top Pouring Method

Biluochun

Green teas with tender shapes, consisting entirely of buds or covered with fine hairs, are suitable for the Top Pouring Method. (e.g., Biluochun, Xinyang Maojian, etc...)

The specific method is: First, pour water at a suitable temperature of about 85°C (water boiled and then cooled to this temperature, same below) into the cup until it is 70% full. Then add the tea leaves.

Middle Pouring Method

West Lake Longjing

Green teas with tightly rolled, flat shapes or a tenderness level of one bud and one leaf or one bud and two leaves are suitable for the Middle Pouring Method. (e.g., West Lake Longjing, Anji White Tea, etc...)

The specific method: First, pour water at the suitable temperature into the cup until it is 30% full. Then add the tea leaves, gently swirl the cup to moisten the tea leaves. Then add water until the cup is 70% full.

Bottom Pouring Method

Liuan Guapian

Green teas with looser shapes and lower tenderness are suitable for the Bottom Pouring Method. (e.g.: Taiping Houkui, Liuan Guapian, etc...)

The specific method: First, put the appropriate amount of tea leaves into the cup. Then pour water at the suitable temperature along the side of the cup until it is 70% full.

Thus, regardless of the pouring method, after brewing like this, wait two or three minutes, and a cup of fragrant green tea is ready to drink. Then, when the tea liquor in the cup is drunk until the water just covers the tea leaves, add more water. This can be repeated for three infusions.

Precautions

To preserve the freshness and tenderness of green tea, achieve a better taste, and allow the nutrients in the green tea to be better absorbed by the body, it is suitable to use water around 80°C for brewing. Generally, in terms of the nutritional components and medicinal effects of tea, the first infusion has a fresh and brisk aroma, the second infusion is strong but not as fresh, the third infusion has diminished aroma and flavor, the fourth infusion lacks taste, and further infusions have little value for drinking.