1. Up-throwing method: first put a proper amount of warm water in the glass, then add a proper amount of tea leaves, wait for a while, and watch the tea leaves sink slowly after absorbing water. When the soup is bright green, it means that it is almost ready to drink.
2.CIC method: First, pour boiling water with appropriate temperature into the glass, which is almost one-third of that of the glass, then add a proper amount of tea leaves, and when the tea leaves are stretched to a similar extent, then fill the glass with boiling water.
3. Pull-down method: This method is brewed in a porcelain cup. First, pour a proper amount of boiling water into the cup to warm it, then pour out the water, pour a proper amount of tea into the porcelain cup, add a small amount of boiling water, and then pour the boiling water into the cup after the tea leaves are unfolded until the soup color is almost bright green.
Extended data
Longjing tea picking has three characteristics: early, tender and diligent. Tea farmers often say: "Tea is seasonal grass. It is a treasure to pick it three days early and turn it into grass three days later. " Longjing tea is also famous for its delicate picking, and the tenderness and uniformity of fresh leaves constitute the basis of Longjing tea quality. Diligence refers to picking in batches, and picking about 30 batches throughout the year.
Longjing tea is the best tea in the world because of its green color, beautiful appearance and mellow taste. Its unique and peerless appearance and the extraordinary quality of "lightness and distance" and "Qing Xiang" are unique among many famous teas, ranking first among the top ten famous teas in China.