Vicony Tea Directory

How to Brew Premium Loose leaf Tea

According to the order of putting into water and tea, generally speaking, there are three methods for brewing loose leaf tea in china. The first is to add tea before pouring water, called botttom-putting method（下投法）. The second is to pour into water to 1/4 vessel volume, drop into tea to brew for a while, then fill up the vessel, called middle-putting brewing method（中投法）. The last is to pour into water before putting into tea, called top-putting brewing method（上投法）.

Choosing proper brewing method is crucial for brewing premium loose leaf tea. Chinese experienced tea tasters and drinkers commonly decide to choose which method according to several factors including tea variety, tenderness of tea leaves and air temperature. For delicate bud tea such as Bi Luo Chun, top-putting method is commonly used while middle-putting and bottom-putting methods would be adopted for robust and loose leaf tea with relatively large size such as Xihu Longjing tea, Huangshan Mao Feng or Taiping Hou Kui. Air temperature is another factor you should consider. In summer, you may give more consideration to top-putting method, while in spring and fall, middle-putting method, in winter, bottom-putting method.

Anyway, there is no rigid rules for choosing whatever methods. The bottom line is that the tea shouldn't be scorched or stewed. You can use proper methods only when you are familiar with various factors involved in tea brewing. It requires time and attentive experience.