Gold Award Yueyang Yellow Tea

Glass Cup Brew

Use a tea-to-water ratio of about 1:50. Pour 95°C (203°F) hot water into the glass first, then add 3–5g of tea leaves. Watch as the leaves float, unfurl, and gradually sink. Enjoy the tea once the leaves have fully settled at the bottom. Refill when one-third remains. Bottled water is recommended. 

Cold Brew

Use a 1:150 tea-to-water ratio. Add tea and cold or room-temperature water to a container, seal it, and refrigerate for 4–6 hours. The leaves will slowly unfurl, and the tea will be clear with a light aroma. Avoid hot water to preserve the tea’s nutrients and flavor.

Traditional Gongfu Style

Use 3g of tea with a 1:40 ratio and water at 85°C (185°F). Preheat the cup, add the tea, and gently shake the gaiwan to release the aroma. Smell the dry leaves, then pour water along the inner wall at the 6 o’clock position. Quickly pour out the tea once brewed. Smell and savor the flavor.