Three Realms of Brewing in a Glass

Color Observation

The recommended tea amount is 3g to 5g,strength based on preference.

Pour 70℃ warm water gently,
watch buds and leaves unfurl and float in the glass,
tea liquor color fades from light green to clear,wet leaves stay fresh and vivid like new spring shoots.

Aroma Appreciation

Sniff the glass rim while it’s warm – the fresh, tender down fragrance lingers in the air, deeply refreshing your senses.

Taste Appreciation

Savor it when the temperature is palatable,
"Fine tea has always been like a graceful lady" – especially green tea.
— Take small sips, letting the fresh tea swirl on your tongue.
Mengding Nectar carries a sweet note in its fragrance, like being caressed by spring breeze.

Brewing Tips

1.Low-temperature brewing is key (70℃ is optimal)
Avoid Boiling water(100℃) for first brew causes 1st bitter, 2nd bland.
After the mouth is irritated, even if the subsequent water temperature is suitable,  it will be difficult to perceive the tea flavor levels, and the true beauty will be missed.
Applicable Scope：All high-grade teas made from fresh, tender buds (e.g., Mengding Nectar, Biluochun, and high-grade black tea). The more delicate the buds, the lower the water temperature; slightly higher temperatures can be used for teas with coarser leaves.

2.Water quality is the easiest factor to overlook

Choose Qualified purified water; never use alkaline water.

（For commercially available mineral water brands, their water sources and quality indicators vary. So-called "high-quality mineral water and mountain spring water" may cause loss of functional components and inhibition of aroma in tea.)

Effect of Alkaline Water on Green Tea

Tea liquor color：
When pH＞8.0, chlorophyll and flavonoids are easy to oxidize, and the bright green color turns to dark yellow and turbid.

Taste：
It inhibits the dissolution of tea polyphenols and caffeine, impairs the fresh and brisk taste of amino acids. Additionally, calcium and magnesium ions cause the tea liquor to become turbid, significantly reducing its "richness and smoothness" and resulting in a rough mouthfeel.

Aroma：
Accelerate the degradation of volatile substances in clear-scented teas (such as jasmine tea), floral aroma dispersal, easy to generate water boring flavor.

Especially the fragrant tea (such as jasmine tea, Anji White Tea) floral aroma is easy to disperse.