First: the upper cast method
1, to prepare a transparent glass cup, pour 90 degrees of boiling water, the amount of water to seven full appropriate, and then into the cup about 3 grams of Xihu Longjing tea.
2. Wait for the tea leaves to sink one by one, and enjoy the beautiful gesture of the tea leaves gradually stretching out and floating up and down in the cup.
3. When the color of the soup turns yellow, you can drink it.
Second: the lower cast method
1, prepare a porcelain cup, pour a little boiling water to wash the cup, about 3 grams of Xihu Longjing tea leaves.
2, to this cup into a little warm water, the amount of water just missed the tea leaves as appropriate.
3, pick up the porcelain lid cup, gently shake, so that the Xihu Longjing tea leaves completely wet, fully absorb the water to the natural stretch.
4, to be Lake Longjing tea leaves a little stretch, continue to inject about 90 degrees of boiling water, cover the lid of the cup muffled about 50 seconds, can be.
Third: in the cast method
1, prepare a transparent glass cup, pour about one-third of the cup of 90 degrees of boiling water, put about 3 grams of Xihu Longjing tea leaves, wait for the tea leaves slowly stretch.
2. Wait until the tea leaves stretch out and the color of the soup becomes thicker, then you can drink it.
Expanded Information
Longjing tea picking has three major characteristics: one early, two tender, three hard. Tea farmers often say, "tea is an hour grass, early picking three days is a treasure, late picking three days into grass." Longjing tea is also known for picking tender, fresh leaves tender uniformity constitute the basis of Longjing tea quality. Diligence refers to the picking of large and leave small batches of picking, picking in about 30 batches throughout the year.
Traditional Longjing stir-frying has ten major techniques: throwing, shaking, hitching, inciting, iconoclasm, dumping, grasping, pushing, buckling and pressure grinding, and there are different stir-frying techniques for different quality of tea leaves. Due to the ecological conditions of origin and the difference in frying techniques, the West Lake Longjing to have "lion", "dragon", "cloud", "tiger" and "plum". " "Plum" five categories of difference.