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How to Brew Longjing Tea- Introduction of Middle-putting Brewing Method

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.

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  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.

Warm the glass with boiling water(optional). Pour water to fill about 1/4 of the cup (or glass/mug).
Vessel: A small cup, glass, or a mug.
Water temperature: Use 75-80˚C boiled water

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.
Pour in more hot water to fill about 3/4 of the cup’s total volume.
Wait for leaves to sink. Start drinking after 1.5 to 3 minutes, when most leaves sink to the bottom of the cup.
: 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.

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Last Update: 2016.9
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