Works Best With: Laoshan Green, Huangshan Maofeng, Jingshan Green
Start with two glass picthers, and use 2 teaspoons (give and take) of tea per 4oz of water. Measure the tea into one pitcher, and fill the other with freshly boiled water. Allow it to sit and cool for at least 30 seconds. Then, pour the water into the pitcher with tea leaves along the edges to introduce the tea slowly to the heat. Quickly place a metal strainer on the empty pitcher and pour half the tea through it. Remove the strainer and pour the tea immediately back into the steeping pitcher. Swirl the water once or twice, and pour off completely through a strainer. The first steeping shouldn’t be more than 20 seconds or so altogether.
The Story: Literally “Auntie Style,” this brewing method was passed on to us by a woman from Huangshan that we met at a tea market in Qingdao. Though we saw her on many occasions, we were never able to learn her full name, as she insisted that we call her auntie. In addition to having some exquisite Huangshan Maofeng, our “auntie” was a master Chinese herbalist, with hundreds of roots and flowers at her disposal to brew up the perfect concoction to cure any ailment.
David’s Notes: Practice this method a few times until you figure out where to have your equipment set up for easy and immediate pouring without fumbling. I love preparing any green tea this way as it shows off the beauty of the leaves by keeping them in motion throughout the steeping process. It also seems to make perfect tea, which is a huge plus. For later steepings, you will have to let the water sit longer after pouring back and forth. Use your sense of smell and pour it off when it is fragrant.