When brewing tea, the method of pouring water is a soft factor that greatly affects tea quality, and it is the only step that requires full manual control during the brewing process. This includes the speed of pouring, the intensity of the water flow, the trajectory of the water line, its height, and thickness. Here, we focus specifically on the study of water line trajectory.

Spiral Pouring

This type of water line allows the edge of the lid bowl and the tea leaves on the surface to come into direct contact with the injected water, increasing the degree of fusion between the tea and water at the moment of pouring. [This pouring method is suitable for black tea, green tea, and white tea. It is also suitable for the later stages of brewing when the flavor has become weaker and needs to be extracted more quickly.]

Circular Pouring

Circular pouring, as the name suggests, refers to pouring water in a circle around the lid or cup surface, ending at the starting point. During pouring, attention should be paid to adjusting the rotation speed according to the pouring speed: a thin water stream requires slow rotation, while a thick stream requires fast rotation.

This type of water line allows the edges of the tea to come into contact with water first, while the central part of the surface relies mainly on the rising water level to make contact. The degree of fusion between tea and water at the moment of pouring is not as high. [This pouring method is suitable for green tea with relatively high tenderness.]

Single-Point Fixed Pouring

This refers to pouring water at a fixed point, allowing only one side of the tea to come into contact with the water. The fusion between tea and water is relatively low at the start of pouring. A brief reminder: if the pouring point is on the wall of the lid bowl, it will result in better fusion compared to pouring at the gap between the lid bowl and the tea leaves. [This pouring method is suitable for teas that require quick infusion or for broken tea leaves.]

Center-Point Fixed Pouring

Center-point fixed pouring is a rather extreme method, often used in combination with a thin water stream and a slow, prolonged pour. In this way, only a small central part of the tea leaves comes into direct contact with the water stream, while the rest dissolves at an extremely slow pace, resulting in minimal fusion between tea and water at the moment of pouring and the most distinct layering in the tea soup. Many teas with fermentation characteristics may experience excessive concentration of flavor and separation from the tea soup. [This pouring method is suitable for teas with a relatively high fragrance.]