On March 23, we began this year’s spring tea journey, with West Lake in Hangzhou as our first stop. It was the very start of the West Lake Longjing harvest season.

We visited six tea farmers, and interestingly, every one of them brewed tea for us in a glass. Their methods were almost identical. They would casually take a small handful of tea, about 2 to 3 grams, place it in the glass, and pour in hot water to fill about one-third of the cup, around 85°C. Then they would gently swirl the glass to let the leaves absorb the water. At this point, you can lean in and enjoy the aroma.

Next, they would add more hot water until the glass was about two-thirds full, then simply wait. When the leaves floating on the surface begin to sink and gradually spread throughout the cup, the tea is ready to drink. If you want to refill, just add more hot water when about one-third of the tea is left.

After visiting the famous Eighteen Imperial Tea Trees, it was already dark, and a light rain had been falling the whole time. Even so, along the way, we could still see several tea farmers continuing to pan-fire their tea.

The tea we drank had only been processed a few days earlier. It carried a very gentle bean-like aroma with a hint of floral notes. The taste was smooth, with a clean, sweet finish. Even when left to steep for a longer time, it did not turn bitter.

One tea farmer shared something quite interesting with us. He said green tea is best brewed in a glass and enjoyed individually. Each person should have their own cup. If you only want a few sips, you can brew it in a glass fairness pitcher with a built-in filter, then pour it into smaller cups to share.

The scenery around West Lake and the tea hills was truly beautiful. Still, our schedule was tight, so we had to move on quickly to the next destination.

Learned a simple way to brew Longjing tea in its birthplace, Longjing Village