Tea lover question: I previously bought some very expensive Lishan high mountain tea, but it didn’t taste very good. I suspect I might be brewing it incorrectly. I used purified water from a convenience store, heated to 100°C for brewing. It had a nice aroma, but the sweetness wasn’t very noticeable, and the flavor was a bit too strong. I’m looking to buy some Xinjiayang tea from you this time, and I’d like to ask for the correct method to brew Lishan high mountain tea. Thank you!
3 Brewing Methods to Try
Liao Chang Xing: Hello Mr. Wang, thank you for your patronage. Please avoid using pure/purified water for brewing tea, as it tastes too flat. Mountain spring water is best. If that’s not available, use mineral water, or tap water as a last resort. Do not use pure or distilled water.
Preparation: Have 6-10g of tea, a 100ml gaiwan (tea bowl), a tea scoop, and mountain spring water ready. Boil the mountain spring water, and remember to preheat your tea ware before brewing.
Hot Brew with 6g of Tea: Place 6g of Lishan high mountain tea into the gaiwan, pour 100°C hot water over the leaves, steep for 3 minutes, then ladle the tea liquor into a cup to drink. For subsequent steeps, add 60 seconds per steep.
Hot Brew with 8g of Tea: Place 8g of Lishan high mountain tea into the gaiwan, pour 100°C hot water over the leaves, steep for 2 minutes, then ladle the tea liquor into a cup to drink. For subsequent steeps, add 40 seconds per steep.
Cold Brew Lishan High Mountain Tea: Use a ratio of 1g of tea for a 200ml bottle, or 5g of tea for a 1000ml bottle. Put room-temperature water and tea leaves into the bottle, then place it in the refrigerator for about 8 hours before drinking.
Just a quick note: Porcelain bowls and cups are most suitable for brewing Lishan high mountain tea. You can also brew in a gaiwan and use a tea scoop to transfer the tea to your cup for drinking.