Origin: Sanxia, Taiwan
Taste: fresh, sweet (reminiscent of grilled sweet corn), a little nutty like roasted beans, vegetables like artichoke and zucchini
To prepare the perfect cup of green tea, the water should have a temperature of around 80˚C. Boiling water would prevent all of the flavors from dissolving. The taste would not be nearly as intense.
- Then it depends on whether you like the tea in the traditional way or in a European way (western style) prepare. Traditionally, about 5-6g of tea is used for a small pot of tea (approx. 150-200 ml). About half is used for a gaiwan. According to the western view of preparation, that seems way too much.
- Then you pour the hot water over the tea. This first infusion is only used to warm up the cup and to clean the tea a little. You pour away the first infusion.
- Now you pour the water on again. A steeping time of is recommended for the 2nd infusion about 20-30 seconds.
If you don't know how to prepare it traditionally, it seems very brief. Due to the amount of tea that is used, the taste is still intense.
- When the time is up, pour the tea (water) off completely into a cup. Now enjoy your 2nd infusion.
- For the 3rd infusion, you fill your jug (or gaiwan) again with hot water. This time you increase the brewing time to about 1 minute
- You can repeat this process between 5 times. Each time you increase the brewing time a little.
I don't need to describe the western preparation in such detail. You pour hot water over a few grams of tea (approx. 4-5g) in a medium-sized teapot and wait 2-3 minutes. You can also enjoy Long Jing tea in this way. In comparison, however, the aroma in traditional preparation is significantly more intense and richer. However, it also requires significantly more time and attention.
If you have a little more time, then you should really try traditional tea preparation!
A suitable and traditional teapot for tea is a porcelain gaiwan.