2. Prepare water: pour boiling water into a glass pot for later use.
3. Water viewing: Take the water from the source of Huangpu River, pour it into the water viewing bottle, and then insert the fresh leaves of white tea. The spring water is clear and the branches float in the water, giving people a sense of movement.
4, enjoy fresh leaves: Nanshan Shoumei fresh leaves are shaped like orchids, mesophyll is white, veins are green, fresh and fresh.
5, warm cup: pour a little boiling water into the cup, Tea Niang holds the cup with both hands, and then pour the water into Meng.
6. Tea: Take a little Nanshan Shoumei with a teaspoon and put it in the tea lotus, then put about 3 grams of white tea in each cup.
7. Bubble: Lift the brewing pot and pour water into the cup along the wall of the cup, which is about a quarter of the amount of the cup, so as to soak the tea leaves and make them unfold initially.
8. Remote fragrance of tea leaves: Hold the bottom of the cup with your left hand and the cup with your right hand, and gently rotate the cup clockwise to make the tea leaves absorb water further and give full play to the fragrance. The remote fragrance lasts for about 0.5 minutes.
9. Brewing: When brewing, you can enjoy the feeling of tea spinning up and down in the cup by rotating water injection. It is advisable to control the amount of water added to about two-thirds of the cup, and let it stand for 2 minutes after brewing.
10. Serve tea: present the newly cut Nanshan Shoumei to the guests with a tea tray.
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12. Viewing the leaf bottom: Nanshan Shoumei is different from other teas. In addition to its taste, fresh and elegant aroma, the transparency of leaves and the green color of stems and veins are its unique characteristics. Looking at the bottom of the leaf, you can see that the tea brewed in the floating tray has a beautiful posture.
13, collecting utensils: guests leave after drinking tea, collect utensils in time, and pay tribute to the guests.