How to Brew Chinese Tea:Green Tea

1. Ideal Water Temperature

Green tea is delicate — water that’s too hot or too cold can ruin its flavor.

• Recommended range: 80°C to 85°C
• Too hot: Burns the leaves and makes the tea bitter
• Too cold: Fails to release aroma and taste

Tip: Use a temperature-controlled kettle for precision.

🥣 2. Choose Your Brewing Vessel

① Glass Cup Brewing
Best for visual enjoyment of unfurling leaves.

• Tea-to-water ratio: 1g : 50ml
• Steep for 20–30 seconds
• Clean, transparent flavor

② Gaiwan Brewing (Lidded Bowl)
Traditional, controlled steeping.

• Tea-to-water ratio: 1g : 20ml
• Gently pour water along the wall of the bowl
• Quick infusion to avoid over-extraction

🧪 3. Three Brewing Techniques

🟩 Top Pour Method (Water First, Then Tea)

1. Fill glass 70% with hot water
2. Gently sprinkle in tea leaves
3. Swirl, then steep for 1–2 minutes

Recommended for:
Tightly rolled teas like Biluochun, Maofeng, Mengding Ganlu
Flavor: Starts sweet, becomes smooth, finishes fresh

🟩 Middle Pour Method (Water → Tea → More Water)

1. Add water to 30% of the cup
2. Add tea leaves
3. Pour more water to 70% full
4. Steep 1–2 minutes

Recommended for:
Most green teas (except large-leaf types)
Flavor: Mellow → sweet → refreshing

🟩 Bottom Pour Method (Tea First, Then Water)

1. Add tea leaves first
2. Pour hot water from height
3. Swirl gently, steep 1–2 minutes

Recommended for:
Flat-leaf teas like Huangshan Maofeng, Taiping Houkui
Flavor: Brighter liquor, richer aroma and taste

🌿 Final Thoughts

Brewing green tea isn’t just about technique — it’s about respecting the leaf and enjoying the ritual. Try different styles, find your favorite, and let the tea speak.