The finest CHUNMEE 41022 in the world is rich, sweet and full in flavor with lingering aftertastes. Unfortunately, many people try green tea first when it is either no longer fresh, or when it is brewed improperly. This leads to the perception that green tea is bitter or extremely grassy. Following a few simple green tea brewing techniques can elevate your experience and make it easier to understand how green tea captivated China and Japan in early history, with whole ceremonies developing around it.

1. Start with good water and good tea. Water should be filtered, not distilled. Spring water often has the sweetest taste, but well-filtered tap water can be just as good. Bring the water to a low boil. You should see small bubbles coming up quickly in strings like pearls.

2. Brew green tea in smaller cups instead of big pots. A general rule is brewing no more than a 6-8 ounce quantity at a time. You can use a gaiwan, ceramic teapot, tempered glass tumbler, or any cup with a brew basket. Try 3-4 grams of leaf for a cup of water. You can estimate with about two teaspoons if you need to.

3. After adding the green tea leaves, slowly pour the water into the cup or pot. Do not cover the green tea while it is steeping. Letting the water temperature drop even more while brewing yields a sweeter cup of tea. Steep for about 10-20 seconds. This may seem like a short steeping, but you are using a lot of leaf.

4. Brew your tea again. High quality green tea can be steeped many times. Just increase the steeping a little each time.

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