How to Brew Green Tea Like a Pro?| Best way to make any green tea| Loose Leaf Chinese Tea | ZhenTea

[@zhubajie6940]

I was told by an old Chinese Mechanical Engineer professor from Shanghai years ago that a good green tea stands at attention like little soldiers in the glass cup. :D Perhaps these teas you showed need higher temperatures to penetrate them. I have found for the greens I use, I prefer 75-85 C water for two minutes. But that's the fun part of brewing tea, we often have different palates and life is often an experiment, an improvisation. :)

[@ZhenteaCa]

There are many different green teas, and different green teas look differently when brewed up. Totally agree that the fun part of brewing tea is experimenting. As we always say, taste, access, and adjust. ;)

[@marcjacobson757]

Such a great video. I would never have thought to brew green tea this way - I only brew gong fu cha with gaiwan and short steep times. Keeping the leaves in the water and continuing to drink from the same vessel (I guess this is grandpa style?) always fills me with anxiety that I will overbrew the tea or miss the subtle flavor changes I get with multiple infusions in a gaiwan. I will have to be adventurous and try this.

[@ZhenteaCa]

It's indeed grandpa style, with a little twist. ;)

[@segisnogueras264]

@@ZhenteaCa How do you avoid eating the tea leaves while drinking?

[@ZhenteaCa]

@@segisnogueras264 Great question. When the tea is ready, the leaves will be sunk to the bottom of the cup. Since we stop sipping and refilling when it's about 1/3 left, the leaves on the bottom wouldn't be much of a problem. Of course, it's possible to have a few leaves end up in my mouth. I just eat it. Green tea is very tender and it's actually very delicious. haha!

[@horrudu4081]

This must be your most aestetically pleasing video, so beautiful! I often brew green teas in glas. My biggest (small) frustration is that the leaves never sink enough in the first brew. Which forces me to raise the temperature more than I would like. Later steeping usually do not have that problem though. This makes me tend to use a glass tea bottle with removable filter instead. But at home, I would prefer the feeling of the thin glass

[@ZhenteaCa]

True, lower water temperature does slow down the sinking of the leaves.

[@CertifiedBankRobber]

I’m glad I found your channel and website. What would you say the highest quality of green tea is? Also how would I go about looking for them?

[@Donna-vh5ym]

Myles// go to his drop down box. He has a site there. They can get expensive, but worth it.

[@ZhenteaCa]

Thank you. ❤️

[@kiraPh1234k]

Personally, i highly enjoy everything I've tried from the farmers partnered with Verdant Tea. This company gives the farmers credit, they don't rebrand the tea. It's also one of the few places to get tea from small farms with high quality tea. Most tea suppliers who sell tea to foreigners (specifically talking about sourcing feom China here) use large commodity farms and simply lie to foreigners and tell them they're from small farms. Verdant tea shows you the people they work with, where their farms are, interviews them and again most importantly gives credit straight to the people actually farming and preparing the tea. When I buy, say, a 2020 Autumn picked Laoshan green, i know it's not a "Verdant Tea" product, it's a product of the He family farm. Seriously, i can't run out of good things about this company and their values and I don't even think my words do them justice. I highly recommend looking them up and seeing what they're all about :)

[@fateworksfarms]

I finally brewed and drank a green tea that wasn’t bitter…thanks!

[@ZhenteaCa]

Hopefully you never will again 😃

[@cindytuisku4904]

Beautiful and informative video! Green tea is the most difficult tea for me to brew well, so I always appreciate tips! Will you have Taiping Hou Kui on your site when you produce a video about it? I'm tying to find a good. one.

[@ZhenteaCa]

Thank you! We are always keeping our eyes open for great tai ping hou kui (among others ;) )!

[@kiraPh1234k]

Idk - A glass gaiwan, 5g of tea, short steeping times and controlled water temps lead to amazing tea. I like using grandpa style on lower quality teas or when I'm running out of infusability on my leaf. Enjoying an autumn picked Laoshan green tea right now, gongfu style. Not sure I'd have it any other way.

[@Fernanda31BR]

Wow 🤩 amazing pictures

[@ZhenteaCa]

Thank you so much 😀

[@rawi707]

I was in China before and I saw people making several refills until they extract the very last bit from the green leaves ...

[@barcher]

The best green tea is Korean green tea. By far.

[@brianbirish]

What do you mean by Refill when there is 1/3 of the liquor left? Here's what I think you mean 1. Brew for 90 seconds, pour 2/3 into a teapot 2. Brew 90 seconds again, add 2/3 to the other 2/3 in the tea pot 3. Brew 90 seconds again and add 2/3 or all to the tea pot and enjoy your tea from the tea pot Is this right?

[@ZhenteaCa]

Hi there! You can do that or just sip the tea at your leisure until 1/3 full, then refill with fresh hot water. 🍵