Sunday, December 05, 2004

How to brew green tea?

Chinese people have developed many different green tea brewing methods. Based on leave adding timing, the methods can be divided into three categories: upper adding, middle adding and bottom adding.

Upper Adding: Pour hot water into a teaware to full first, and then add tea leaves. This method is suitable for teas like Bi Luo Chun. See our special brewing method for Bi Luo Chun.

Middle Adding: Pour hot water into a teaware to 1/3 full, add tea leaves and brew for awhile, and then fill up the teaware. This method is suitable for teas like Huang Shan Mao Feng.

Bottom Adding: Add tea leaves to a teaware first, and then pour hot water into the teaware. For best results, you may add high temperature hot water to ¼ to 1/3 full, let the tea leaves brew for awhile, and then add lower temperature hot water to ¾ or full. This is a very common brewing method and can be used for all green teas. Teas like Long Jing are recommended to be brewed with this method.

Glass, tea cup, teapot can all be used to brew green tea. For high quality teas, glass is better as it allows you to observe the nice leave presentations. As many people know, green tea should be brewed with water with comparatively lower temperature.

Please check out brewing instructions we developed for each individual of our green teas on our site at
www.teahub.com/greentea.htm.

Tea Lovers at JinYuXuan Tea House
www.teahub.com

5 comments:

Ivan said...

Hallo,
I have a question bit more general then just to brewing green tea. It may sound a bit paranoic but I do belive it is important. When using gaiwan or teapot for multi-infusion teas, SHOUD THE LID BE ON BETWEEN INDIVIDUAL BREWINGS? You know what I mean.. After breving there is still some small ammout of water (I know all the tea must be pour out till the last drop) in the leavs and especiali in the teapot which accumulates the heat even some kind of steam can stay. And if it stays with the lit on for a few minutes I am not sure how it influences next brewing. Of is it worse to let the leavs cool down?
Thanks for your educated answer

TeaHub said...

Unfortunately, the answer to your question is not a genetic one :). If you browse through brewing instructions for our green teas, you may notice that we recommend uncovering your teapot when brew green tea. We recommend cover your Gaiwan or teapot when brew Oolong and high quality Pu-erh and keep it on between individual infusions. When brew low quality Pu-erh, uncover your Gaiwan.

Linda

Ivan said...

Thanks a lot for usefull answer, anyway is there any reason why to do it that way? Of course I belive it is proven and I dont want to question that, just I am interested. In case I will pretend being tea guru to my friends ;-).

TeaHub said...

Green tea is quite sensitive to high heat. Therefore, you do not want to cover your teaware and let heat trapped in. Oolong and Pu-erh are less sensitive to high heat, and you want to keep aroma within your teaware by covering it. Low quality Pu-erh has bad aroma, and you want to let it out.

Linda

Ivan said...

Great, that is exactly perfect answer I needed :). Thanks so much.
Ivan