Qing Tea

Fresh Ming Qian green tea often has a lovely aroma, this is certainly the case with the organic Xufu Longya I’ve brewed today. As tea tools I used a glass cup, pitcher and drinking cup (fun to watch the tea leaves dance afterwards). I used 3 grams of Xufu Longya tea.

Before placing the tea leaves into cup, I warmed the cup with hot water. A pre-warmed cup can help to release aroma and to decrease the temperature difference between the cup and the water used for brewing. Since the tea entirely consists out of flat buds with a high density, I decided to use the method of “middle throw”. This method prevents tender tea buds from getting burned and the tea water turning bitter.

Then I placed the 3 gram tea leaves and filled the cup till about 1/3 of cup with 85°C water, then I allowed the leaves to settle for about 1 minute. The tea leaves slowly started to expand and stretch until the whole cup was full. Then I filled up the remaining 2/3 of the cup with water. I poured the water against the wall of the glass as to avoid disturbing the tea.

In the 4 minutes thereafter, I intently watched the tea leaves. Some tea buds dropped down slowly and slowly from the top and kept in an upright standing posture at the bottom. While the liquid started turning light yellow.

Ok, four minutes up! I poured the tea liquid into a pitcher with the help of a filter to separate the leaves; with a little remaining in the cup that can serve as a “root” for the next infusion and to keep the wet tea on temperature. And finally the tea was ready for drinking ! It truly was an awesome cup of fresh spring green tea that lasted up to 4 rounds..

That was my experience with drinking organic Xufu Longya tea!

Na

Tags: brewing tea, organic tea, spring tea

This entry was posted on Friday, March 13th, 2009 at 6:27 am and is filed under Theepotten, chinese thee, groene thee, organische thee, thee zetten. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.