Three Realms of Brewing in a Glass

Color Observation

The recommended amount is 3g to 5g,strength based on preference.
Pour 85℃ warm water along the glass cup wall with a steady, high swirl at a fixed point.
Watch the buds and leaves unfurl and float in the glass.
The tea liquor transitions from "pale yellowish green" in the first brew to "tender green" in the third,
Always clear and free of impurities
The leaves are as fresh as new branches in spring.

Aroma Appreciation

Sniff the glass rim lightly, —dominated by "fuzz fragrance (similar to the aroma of fresh paddy)"— and "orchid fragrance" gradually emerges from the second brew.

Taste Appreciation

Savor it when the temperature is palatable,
— Take small sips, letting the fresh tea swirl on your tongue.
It leaves a sweet aftertaste in the throat after drinking .

Brewing tips

1.Low-temperature brewing is key (85℃ 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 :
High-grade teas made from fresh and tender buds (such as top-grade Mengding Ganlu, Biluochun, and Fengtailong Black Tea) require a brewing temperature reduced to 70℃.West Lake Longjing and Anji White Tea should be brewed at 85℃.
The more delicate the buds, the lower the brewing temperature; coarser leaves can tolerate a slightly higher temperature.

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.