This tea is from West Lake region. Whole processing is supervised by 50 years experienced tea master to complete. Tea picked before the Clear and Bright Day is simply call MingQian tea which is less affected by pests. The flat and brown green color dry leaves, is the symbol of this tea which is also a characteristic achieved by the natural soil and the climate. The bright green color tea soup has a delicate and fresh aroma, which taste sweet and refreshing. This tea has met all of characteristics of top grade tea that includes the tender buds, bright green color, fragrant mellow taste and beautiful profile.
To brew tender green tea such as Xihu Longjing, Huangshan Maofeng or Biluo Chun, usually use colorless and transparent glass, with water temperature around 85 °c for brewing, but never use boiling water. The non-fermented green tea itself is very tender. Brew with extreme hot water would bring out the bitterness and affect the taste.
Ratio of tea and water: 1g:50ml (depending on personal taste)
Warm the glass with hot boiling water then discard water.
Using a teaspoon, take an appropriate amount of tea (Generally 3g) and put it into the glass.
When hot boiled water gets cooled down to about 85°c, lift up hot water pot and pour a small amount of hot water until tea leaves fully covered. And by rotating the glass for about 30 sec. to wet leaves, at the meantime, enjoy the smell of tea.
And then fill up with hot water (85°c) along the edge of the glass by using rotating pouring method to make tea leaves rolling up and down.
Ready to serve after 30 sec. Refill hot water until 1/3 of tea remaining.
*Gradually increase steeping time and for subsequent brewing.