Production Year: 2009
Production Season: Spring
Production Region: Sichuan Province
Style: Chao Qing (stir-fry to kill enzyme)

Brewing methods for green tea:

2a. Chinese Green Tea (except for all-bud varieties)
Vessel: mug, gaiwan, or whatever cup of proper size
Water temperature: newly boiled water (around 95 °C or 203 °F)
Amount of Leaves: let dry loose leaves cover 2/3 of the mug/cup bottom
Time: when most leaves sink to the bottom, it’s good to drink
Re-steep: when there is 1/3 liquor left in the vessel, add hot water to re-steep. Most Chinese green teas can be infused for at least 3 times.
When using a teapot, leave the lid OFF and steep for 1 minute for each of the first 2 infusions.

2b. Chinese early spring Green Tea with mostly leaf buds

Method (1):
Vessel: mug or whatever cup of proper size
Water temperature: boiled water that has sat aside for 2-5 minutes (around 90 °C or 194 °F)
Amount of Leaves: same as “2a”
Time: same as “2a”
Re-steep: same as “2a”

Method (2):
Vessel: Gaiwan
Water temperature: boiled water that has sat aside for 5-10 minutes (around 80-85 °C or 180 °F)
Amount of leaves: same as “2a”
Time: wait for 1-2 minutes, with the Gaiwan lid OFF. Then use the gaiwan lid to gently wave away any floating leaves, and meantime start drinking SLOWLY.
Re-steep: same as “2a”

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