Yunnan is where human beings first ever discovered tea and made tea. The subtropical region of Yunnan has a winter warm enough for tea trees to grow, but cold enough to slow down the growing process with frequent frost. After a whole winter of bright sunshine and frosty nights, the spring tea leaves are extremely fresh and flavorful.

Brewing method:
2a. Chinese Green Tea (except for all-bud varieties)

Vessel: mug, gaiwan, or whatever cup of proper size Water temperature: newly boiled water (around 95 °C or 203 °F) Amount of Leaves: let dry loose leaves cover the mug/cup bottom, but don’t pile up Time: when most leaves sink to the bottom, it’s good to drink Re-steep: when there is 1/3 liquor left in the vessel, add hot water to re-steep. Most Chinese green teas can be infused for at least 3 times. When using a teapot, leave the lid OFF and steep for 1 minute for each of the first 2 infusions.

2b. Chinese early spring Green Tea with mostly leaf buds

Method (1):

Vessel: mug or whatever cup of proper size Water temperature: boiled water that has sat aside for 2-5 minutes (around 90 °C or 194 °F) Amount of Leaves: (same as “2a”) let dry loose leaves cover the mug/cup bottom, but don’t pile up Time: (same as “2a”) when most leaves sink to the bottom, it’s good to drink Re-steep: (same as “2a”) when there is 1/3 liquor left in the vessel, add hot water to re-steep. Most Chinese green teas can be infused for at least 3 times.

Method (2):

Vessel: Gaiwan Water temperature: boiled water that has sat aside for 5-10 minutes (around 80-85 °C or 180 °F) Amount of leaves: (same as “2a”) let dry loose leaves cover the mug/cup bottom, but don’t pile up Time: wait for 1-2 minutes, with the Gaiwan lid OFF. Then use the gaiwan lid to gently wave away any floating leaves, and meantime start drinking SLOWLY. Re-steep: same as “2a”

TeeTee Send Message

People who liked this

Profile

Moderator Tools