2, hot cup, before brewing to boiling water scalding teacups, is to pour some boiling water into the cup, and then keep gently shaking the teacup, little by little to raise the temperature of the teacups, which will prevent the bubble Mao Jian water is too hot and cause the glass teacups rupture.
3, tea, tea and water ratio of 1:4 or so, according to their own taste to adjust the amount of tea.
4, wash the tea, Mao Jian brewing method for the custom, that is, first put a small amount of water is about double to double the dry tea, keep shaking gently, so that the dry tea and tea contact for 10 seconds up and down, the purpose is to remove may not be processed well easy to float on top of the tea broth of the leaves or other debris, the same hygiene and hospitality of courtesy to the guests.
5, water, put the glass teacups on the table, the kettle tilted from the top of the teacups, Xu Xu injected moderate water into the cup, which can be seen in the water under the impact of the tea in the glass teacups up and down, so that it is easier to let each piece of tea leaves fully in contact with the water, and then the dry tea in the water under the water soak a little bit of stretching, the formation of the fat leafy bottom.
6, tasting, the first half of the first drink to renew the water, keep tasting a few more times, feel the tea broth heat produced by the tea aroma, Mao Jian inner texture of the aroma of high freshness, tea broth taste fresh and mellow, and then look at the color of the tea broth green and yellow, the bottom of the leaf green and even.