1, up-pouring method, suitable for brewing West Lake Longjing tea with compact and heavy appearance and high tenderness. After scalding the cup, first flush the water with appropriate temperature into the cup, and then take the tea and put it in, without covering it. After a period of time, the tea soup is cool enough to taste, so you can enjoy tea.

The first brew of tea soup, with a third remaining, can be refilled. This is the second brew. If the tea leaves are thin, the second tea soup is strong, the tongue will be sweet after drinking, the teeth and cheeks will be fragrant, and the aftertaste will be boundless. After drinking for three times, the general tea taste will be weak.

2. CIC method is suitable for brewing most West Lake Longjing tea. Rush into the water with appropriate temperature to one-third of the cup capacity (or less, but cover the tea leaves). This kind of tea itself is relatively stretched, and it is easy to burn the young leaves without using the impulse of water.

If a glass is used, water will be injected along the edge of the cup, and the lid will be attached to one side of the cup in turn, and water will be injected into the lid to make it go down along the edge of the cup. Then shake the teacup quietly, so that the tea leaves are fully infiltrated.

3. Drop casting method is suitable for Longjing tea with loose rope and low tenderness. After scalding the cup, pour a proper amount of West Lake Longjing tea into the cup, then add a small amount of boiling water, then shake the cup to make Longjing tea absorb water, and then unfold naturally.

When the Longjing tea leaves are unfolded, then pour boiling water into the cup, which is almost full, but not too full. Then wait for the tea leaves to dissolve out of the tea soup, wait until the soup is almost bright green, and finally the Longjing tea soup can be tasted when the temperature is not hot.