Where you are casual, the result will be poor.
People so, things so, tea is also so.
Many people may have had such an experience, casually make a cup of green tea, the result of the tea soup taste bland, even a little bitter, completely unable to drink green tea should be fragrant and fresh.
If you want to taste the true flavour of green tea, the method of brewing is very crucial.
There are usually three ways to brew green tea: up-throwing, middle-throwing and down-throwing.
 Upward Throwing Method
The upper cast method is to fill the cup with seven minutes full of water first, and then put the tea leaves.
This method is suitable for brewing some delicate famous green tea, such as Biluochun, Xinyang Maojian and so on.
Because these teas are more delicate, if directly brewed with high temperature water, it may destroy the nutrients in the tea and affect the taste of the tea soup.
Therefore, the use of upward throwing method, first let the water temperature and cup temperature to adapt, and then put into the tea leaves, can better protect the tea leaves, so that the tea soup more fresh and refreshing.
The specific operation steps are as follows:
Prepare a transparent glass cup or covered bowl and clean it with warm water.
Fill it with seven minutes full of hot water, and control the water temperature between 80-85 degrees Celsius.
Put in 3-5 grams of green tea and let the tea leaves slowly stretch in the water.
Leave it for a few minutes to allow the tea leaves to fully infuse and release its aroma.
Taste the tea slowly and enjoy the fresh aroma and freshness of the green tea.
Medium Throwing Method
The medium-throw method is a kind of brewing method between the top-throw method and the bottom-throw method.
Specific operation is: firstly, fill the cup with three to five minutes full of water, then put in the tea leaves, and finally fill the cup with water to seven minutes full.
This method is suitable for brewing some medium tender green tea, such as Duyun Mao Jian and Emei Shan tea.
The medium-throwing method can balance the contact time between tea leaves and water, so that the tea leaves can release the best aroma and flavour at a moderate temperature.
The specific operation steps are as follows:
Prepare a clear glass cup or covered bowl and clean it with warm water.
Firstly, fill it with three to five minutes full of water, and control the water temperature between 85-90 degrees Celsius.
Put in the right amount of green tea, let the tea leaves in the water initially stretch.
Fill the water again to seven minutes full, let the tea leaves fully steep.
Wait for a few moments, after the tea leaves are completely unfolded, you can taste it.
downward casting method
The downward throwing method is to put the tea leaves into the cup first, and then fill it with seven minutes full of water.
This method is suitable for some coarse old green tea, such as Taiping Monkey Kui, Liu’an Gua Pian and so on.
Because these teas are more resistant to steeping, they need a higher temperature and longer time to release the aroma and nutrients in the tea leaves.
Adopting the downward casting method can let the tea leaves and water fully contact, so as to better extract the effective substances in the tea leaves and make the tea soup more rich and mellow.
The specific operation steps are as follows:
Prepare a transparent glass cup or bowl, cleaned with warm water.
First put the right amount of green tea in the cup.
Fill seven minutes full of water, water temperature control in 85 degrees.
Leave it for a few minutes to allow the tea to fully steep and release its aroma and nutrients.
Sip slowly to feel the mellow taste and sweetness of green tea.
Another thing to note
Green tea can be refilled again when the soup reaches one-third of the tea cup, usually about three brews.
In addition, do not drink overnight green tea, and do not brew too strong, it is not good for the body.
