The history of GREEN TEA 9371 drinking culture can be traced back to the pre-Qin period. Although the current brewing method has been simplified a lot by modern people, it is inseparable from its origin and basically follows the basic rules. Next, the editor will introduce it to everyone.

1. Top throwing method: Fill the tea cup with hot water at one time, and then put the tea leaves when the water temperature is moderate.

This method is mostly suitable for fine and tender fried greens (such as super Longjing, super Biluochun, super Xinyang Maojian, Lu'an melon slices, old bamboo and generous, etc.), tender and roasted greens (such as Zhuxi Longfeng, Tingxi Lanxiang, Huangshan Maofeng, Taiping Houkui, Jingting Luxue, etc.) and other excellent green teas. This method must be very accurate to control the water temperature. The more tender the tea, the lower the water temperature requirement. Some teas can wait until 70°C before putting them.

2. CIC method: After putting tea leaves, inject one-third of hot water (especially for tea leaves that have just been taken out of the refrigerator). After the tea leaves have absorbed enough water and unfolded, fill them with hot water. This method is suitable for green tea that is tender but very loose or firm (such as Yingshan Yunwu, Zhuyeqing, Wuyuan Mingmei).

3. Dropping method: Put the tea leaves first, and then fill the teacup (tea bowl) with hot water at once. This method is suitable for general green tea with poor tenderness.

4. Cool first and then heat method: After putting the tea leaves, soak them in a little drinkable cold water at room temperature for about three minutes, so that the tea leaves can absorb enough water and stretch fully, and then fill up with hot water. At this time, the hot water temperature can be slightly higher, 85-95℃. In winter, the water temperature is 100℃. This method is suitable for brewing tea at all levels of tenderness, but it must be mastered properly.

Each tea made by the above brewing methods should be tasted within 3-5 minutes, or the tea should be drained into the tasting cup and then tasted, so that you can drink while brewing. The concentration of the soup is even and the taste will be better. If the tea leaves are steeped in the tea soup for too long, the color and taste of the soup will deteriorate as the temperature of the tea soup decreases.

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