1. Enjoy tea. Use a teaspoon to scoop out a little tea sample and put it into a tea saucer for tea drinkers to appreciate the tea leaves and smell the aroma.
2. Iron the tea cup. Take the kettle and pour about 1/3 of the cup's capacity into each cup with hot water to scald the cup. The purpose of scalding the cup is to warm the cup and clean the teacup.
3. Water temperature. When brewing, it is best to use pure mountain spring water, which will not destroy the nutrients of Biluochun tea. The temperature of the tea water should not be too high, 80°C is appropriate.
4. Put tea leaves. The ratio of tea to water is generally 1:50 or based on personal needs.
5. Infiltration. Pour 1/4 of the boiling water and let the tea leaves soak in the water, so that the buds and leaves absorb water, expand and slowly stretch, which facilitates the leaching of soluble substances and the initial fragrance. The aroma at this time is the strongest during the entire brewing process.
6. Brew. Pour the portable kettle at high and low levels three times. The momentum of the water is used to flip the tea leaves up and down in the cup to make the tea soup even. The amount of water poured is about 70% of the cup's capacity, which means "seventy percent tea, three thirds love" or as the saying goes. That means a full cup of tea, rice, and wine.
7. Smell the fragrance. Put your nose gently close to the green tea, and the dense steam will instantly penetrate your nostrils. It can be said that the fragrance of tea is overflowing and the fragrance is astonishing.
8. Taste tea. One taste, two drinks and three aftertaste. The first taste refers to the first taste of jade liquid. The first sip feels light color, fragrant and delicious soup. The second drink is the second sip of tea. After the second sip, the tea soup becomes greener, the tea aroma is stronger, the taste is more mellow, and the mouth is filled with saliva. The third product is clear, fragrant and sweet; when you taste it carefully, you will no longer see tea in front of you, but the breath of spring in Taihu Lake and the various flavors of life.