In China, there are three main approaches to how to brew tea. First, you can pour tea and then fill it with water - the method of placing on the bottom. Secondly, you can pour water up to 1/4 of the container, add tea and brew for a while, and then fill the vessel - the method of placing in the middle. Thirdly, you can pour water and then put tea - the method of placing on top.
Choice of brewing method
Choosing the right brewing method is critical to the quality of a premium tea drink. Chinese experienced tea tasters and drinkers usually choose which method to choose according to several factors, including the type of tea, the tenderness of the tea leaves, and the air temperature.
For a delicate variety of tea such as Bi Lo Chun, the top placement method is usually used, while the bottom and middle placement methods will be suitable for loose leaf teas with relatively large leaf sizes, such as Xihu Longjing tea, Huangshan Mao Feng or Taiping Hou. Kui.
Air temperature is another factor that you should consider. In summer, you can use the top placement method more, and in spring and autumn, you can use the middle or bottom placement method.
In any case, there are no hard and fast rules for choosing a particular method. The bottom line is that tea should not be overbrewed, bitter. You will only be able to use the correct method when you are familiar with the various factors involved in the tea brewing process. This takes time and experience.
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