Green tea is unfermented tea. The production process of Chinese green teas includes fixation tea (killing green), rolling and drying. Fixation tea leaves destroy the activity of enzymes in fresh leaves through high temperatures, preventing polyphenols from oxidizing, thus keeping the tea leaves green and fresh. Rolling helps shape tea leaves' appearance and promotes tea ingredients' leaching. Drying removes moisture from tea leaves for easy storage.
Some beginners must have this doubt when brewing high end tea from China: Is brewing Chinese green tea just putting tea leaves and then pouring water into the pot? Of course not, there is an order in tea, especially when brewing good quality green tea, whether to put tea leaves first or pour water first, all details are important.
There are two ways to brew green tea: gaiwan(covered bowl) or glass cup.
The most common method is glass cup brewing. During the brewing process, the freshness and softness of the tea leaves, the bright color of the tea soup and the wonderful tea dance are all displayed in the glass cup, which has a very high appreciation value.
How to make green tea with a glass cup?
Tea-water ratio: 1:50ml Water temperature: below 90℃ (194℉)
Brewing method: There are many types of green tea, which also determines that different green teas are suitable for different brewing methods.
1.Top-drop method: pour water-pouring tea
"Top-droping" means filling the cup with 70% water at a suitable temperature, and then pouring tea. Remember that green tea needs to be cared for with below 90℃ (194℉) water temperature. The more tender the green tea is, the lower the water temperature required.
Suitable tea types: high end tea with tight and fine leaves, such as Bi Luo Chun green tea, Xinyang Maojian, Mengding Ganlu, etc.
The advantages of this method: after pouring the tea leaves, it can prevent the tea from being scalded by the high water temperature, and you can observe the fresh buds and leaves stretching in the cup, and appreciate the "green tea dance" of its floating and swimming up and down.
2.Middle-drop method: preheat vessel → pour tea leaves→ moisten tea → brew
"Middle-pouring" means first pouring one-third of water of suitable temperature into the glass cup, then pouring tea leaves, gently rotating the tea in the cup to soak the tea leaves, waiting for tea to slowly stretch, and then pouring water to 70% full.
Suitable tea types: high-end green tea with a compact, flat shape or one bud and one leaf or one bud and two leaves, such as Long jing dragon well, Huang shan Mao feng, Anji White Tea, etc.
The advantage of this method: it can completely lower the water temperature and avoid the bitterness of the tea.
3.Bottom-drop method: pour tea → brew tea
"bottom pouring" means first pouring an appropriate amount of tea leaves, then pouring water of suitable temperature along the edge of the glass cup to 70% full, slowly shake the tea fragrance,and to make the tea leaves completely wet, and wait 1min for it to naturally expand.
Suitable tea types: green tea with a loos tea shape, slightly less tender and full bud shape or all leaf shape, such as Lu'an Guapian, Taiping Houkui (Monkey King tea)
No matter which tea pouring method is used, the brewed tea should be tasted within 3 to 5 minutes, or the tea should be poured into a fairness cup or a tea cup first to prevent the tea leaves from being over-soaked. Because as the temperature of the tea soup decreases, the color and taste of the tea will deteriorate.
