http://www.viconyteas.com/directory/tea ... ochun.html
---Vicony Teas wrote:There are three frequently used methods for brewing premium loose leaf tea in China. For tender bud tea such as Bi Luo Chun, top-putting method is your first choice as it can greatly minimize the chance of leaves being scorched even if water temperature is a bit high. The method is easy and convenient
Step 1
According to the volume of the vessel you will use, prepare tea leaves at a proportion of some 1:50. For 100ml water, 3-5g tea is needed. Decide the amount according to your own taste preference.
Step2
Warm the glass with boiling water(optional). Then pour into boiling water to 2/3 glass volume. Wait for several minutes until the boiled water cool down to 75-80˚C.
Note:
Vessel: A small cup, glass, or a mug.
Water temperature: It is important to wait until water cool down to 75-80˚C or the delcate tea leaves would be scorched by too hot water.
Step3
Put into the tea leaves. You may sway the glass in a gentle movement to let all leaves moisten and sink down. It is time to enjoy the fragrance and the scene of all tea shoots standing straight in the water.
Step4
Start drinking after 1.5 to 3 minutes, when most leaves sink to the bottom of the cup.
Note: If leaves don’t sink, it’s probably due to low water temperature. Wave them away with a fork for the first infusion, and then use hotter water for the second infusion.
Drink till there is 1/4 to 1/3 cup of liquor, and then pour in more hot water for the next infusion. Repeat brewing the tea for a few more times.
http://www.viconyteas.com/directory/tea ... gjing.html
Vicony Teas wrote:There are three frequently used methods for brewing premium loose leaf tea in China. Top-putting brewing method is usually used to brew famous chinese teas such as Bi Luo Chun while for Longjing Tea and Huangshan Mao Feng, middle-putting method is generally recommended, The reason for such difference lies in their form. Bi Luo Chun is a variety of tea with tightly rolled form which make it easily sink to the bottom of the cups while Longjing and Huangshan Maofeng is loose in form with a tendency to float on the surface instead of sinking. Therefore, Middle-putting method is often adopted to brew Longjing tea or Huangshan Maofeng and sometimes bottom-putting method is also used. The tenderness of tea leaves and air temperature are the two deciding factors for choosing middle-putting or bottom-putting.
Step 1
According to the volume of the vessel you will use, prepare tea leaves at a proportion of some 1:50. For 100ml water, 3-5g tea is needed. Decide the amount according to your own taste preference.
Step2
Warm the glass with boiling water(optional). Pour water to fill about 1/4 of the cup (or glass/mug).
Note:
Vessel: A small cup, glass, or a mug.
Water temperature: Use 75-80˚C boiled water.
Step3
Drop tea leaves to let them cover the surface of water. You may sway the glass in a gentle movement to let all leaves moisten and sink down.
Step4
Pour in more hot water to fill about 3/4 of the cup’s total volume.
Step5
Wait for leaves to sink. Start drinking after 1.5 to 3 minutes, when most leaves sink to the bottom of the cup.
Note: If leaves don’t sink, it’s probably due to low water temperature. Wave them away with a fork for the first infusion, and then use hotter water for the second infusion.
Drink till there is 1/4 to 1/3 cup of liquor, and then pour in more hot water for the next infusion. Repeat brewing the tea for a few more times.