Practice of Biluochun's top-dip method and Huangshan Maofeng's middle-dip method (Part 1)

Watch needs: The transparent nature of glass can intuitively present the beauty of Biluochun's "snow waves and fragrance" — tea leaves slowly unfold in water, downy hairs float like snowflakes, and finally form a "light green and clear" tea soup;

Downy protection and turbidity prevention: Glass has a smooth surface, not easy to adsorb downy hairs, and the lidless design avoids downy hair aggregation caused by Stuffy,

Temperature control advantage: Glass conducts heat quickly, facilitating observation of water temperature changes, avoiding high temperature damage to tender buds (Biluochun is extremely sensitive to water temperature).

(3) Steps of Top-Pouring Method: Gentle Brewing Philosophy

 Cup warming: Dual preparation of preheating and cleaning

Operation points: Pour a small amount of hot water (about 1/3 cup) into the glass, rotate the cup slowly to ensure hot water evenly wets the cup wall, pour out water after 30 seconds;

Core function: Raise the cup temperature to avoid subsequent cold water reducing water temperature; simultaneously clean cup wall impurities to ensure pure tea soup.

Water injection and temperature setting: Strict low-temperature control

Temperature standard: Recommended water temperature is 30-70℃ (adjustable according to personal taste, choose lower temperature for freshness, higher for stronger aroma, but not exceeding 70℃ at maximum);

Cooling skills: If using boiling water, quickly cool it through the "fairness cup alternating pouring method" — pour boiling water into the first fairness cup, then slowly pour along the cup wall into the second fairness cup, repeat 1-2 times, using cup wall heat dissipation to reduce water temperature to the target range;

Water injection points: First pour water to 70% of the cup, wait for the water surface to calm and heat to dissipate before adding tea (avoiding high water temperature scalding buds).

Tea addition: Key to downy protection by gentle placement

Tea amount: Add 2-3 grams of tea to a 150-200ml glass (about a small handful, suitable if it can float naturally after adding);

Operation essentials: Gently hold the tea with a teaspoon, slowly place it on the water surface, avoid direct throwing causing tea to sink to the bottom or roll violently (downy hairs easily fall off due to collision);

Standing and unfolding: Tea leaves will first float on the water surface, gradually absorb water and expand, and slowly sink after about 1-2 minutes, at which time the tea soup gradually turns light green and transparent.

Tasting and color observation: Three steps to perceive flavor layers

Color observation: Appreciate the clarity and transparency of the tea soup and the uniform suspension of downy hairs. High-quality Biluochun should present a "light green with yellow, clear to the bottom" soup color;

Smelling aroma: Gently shake the cup to feel the fresh floral and fruity aroma (such as chestnut and orchid fragrance), with the fresh fragrance of downy hairs as the core feature;

Tasting: Sip in small mouthfuls, allowing the tea soup to fully contact the tip of the tongue (perceiving sweetness) and the tongue surface (perceiving freshness). High-quality Biluochun will have obvious aftertaste in the throat without astringency.

3. Brewing Biluochun with Fairness Cup: Advanced Temperature Control and Watch Skills

(1) Selection and Advantages of Fairness Cup

Utensil characteristics: Choose a glass fairness cup with thin walls and a wide mouth (fast heat dissipation, convenient for observation), prepare two identical fairness cups for alternating use;

Core advantages: Achieve rapid cooling through cup-to-cup pouring (more precise than natural cooling), and the dual-cup operation facilitates comparing flavor differences under different water temperatures;

Turbidity prevention effect: The gentle water flow of the fairness cup can reduce tea rolling, making it easier to maintain clear tea soup than direct cup brewing.

(2) Key Steps of Dual-Cup Brewing

First pour hot water into the first fairness cup, let stand for 10 seconds for initial heat dissipation;

Slowly pour water into the second fairness cup along the cup wall (avoiding water flow impact to generate bubbles);

Repeat pouring 1-2 times, measure water temperature to 30-70℃ with a thermometer (without a thermometer, judge by hand feeling: slightly warm but not hot);

Pour the temperature-adjusted water into the glass to 70% full, add tea after the water surface calms;

Observe the "dancing" process of tea leaves in water, and it can be served after about 2 minutes.

4. Brewing Huangshan Maofeng: Balanced Approach of Middle-Pouring Method

(1) Characteristics of Huangshan Maofeng and Adaptability to Middle-Pouring Method

Appearance features: Dry tea is flat and sparrow tongue-shaped, with stretch leaves connected to buds, light greenish-yellow color, and less but evenly distributed downy hairs than Biluochun;

Raw material characteristics: One bud and one leaf or one bud and two leaves, moderately tender, with certain toughness in leaves, requiring moderate moistening to fully unfold;

Flavor needs: The aroma is mainly orchid-like, with mellow and sweet aftertaste taste, needing to first awaken the aroma through moistening, then release the taste through water injection, which the middle-pouring method just meets.

(2) Core Steps of Middle-Pouring Method

Cup warming and water injection: After warming the glass, pour 1/3 volume of 70-80℃ hot water (higher than Biluochun, as leaves are slightly harder and need higher temperature to awaken);

Tea addition and moistening: Add tea at a ratio of 3 grams/150ml, gently shake the cup to make tea leaves evenly absorb water, let stand for 30 seconds (the moistening process is similar to "awakening tea", allowing leaves to initially unfold);

Secondary water injection: Slowly pour hot water along the cup wall to 80% full, the water flow needs to be gentle to avoid impacting tea leaves, at this time you can see leaves "standing and unfolding", and the tea soup gradually turns light green;

Tasting timing: Drink after standing for 1-2 minutes, feel the fresh fragrance and freshness in the first two infusions, and experience the aftertaste and mellowness in subsequent infusions.

5. Common Points of Green Tea Brewing: Temperature, Utensils, and Operation Specifications

(1) Underlying Logic of Temperature Control

Biluochun: 30-70℃ (most sensitive, high temperature easily causes bud ripening and downy hair loss);

Huangshan Maofeng: 70-80℃ (leaves are slightly harder, need higher temperature to stimulate aroma);

Cooling skills: In addition to the fairness cup alternating method, "water injection height control" can also be used — high pouring for high-temperature water to dissipate heat, low pouring for low-temperature water to keep warm.

(2) Operation Taboos and Pitfall Avoidance Guide

Avoid direct impact: When adding tea in the top-pouring method, it needs to be gently placed on the water surface; when injecting water in the middle-pouring method, it needs to flow slowly along the wall to prevent tea leaves from rolling, causing downy hair loss or leaf damage;

Disable lidded utensils: Green tea aroma is volatile, and high-temperature Stuffy will cause yellow soup color and bitter taste, so glassware must be lidless;

Control tea amount: Green tea is better to drink lightly, too much tea easily makes it strong and astringent, 2-3 grams/cup for Biluochun and 3-4 grams/cup for Huangshan Maofeng are appropriate.

(3) Sensory Linkage in Tasting

Color observation: Biluochun is excellent with "light green and clear, uniform downy hairs"; Huangshan Maofeng is good with "yellowish-green and bright, stretch and complete leaves";

Smelling aroma: Biluochun highlights "floral and fruity fragrance + downy fragrance"; Huangshan Maofeng focuses on "orchid fragrance + chestnut fragrance", with fresh and impurity-free aroma;

Tasting: Fresh and sweet at the entrance, full taste in the middle section, lasting aftertaste after drinking, without obvious astringency or grassy taste.

6. Knowledge Summary: Key Points of Green Tea Brewing