Leaves will be free in a zhong or teapot.
For the spring harvest this year, water will be at 60°C. 

Traditionnal preparation:
- Zhong 10cl: take 4g of tea, 1' infusion.
- Teapot 25cl: take 7g of tea, 2' infusion.

Three to four infusions with the same degrees of water and brewing time.