The leaves are set free in a zhong or porcelain teapot.
For the spring harvest, the water temperature is 60°C.
Traditional preparation
– Zhong 10cl: take 4g of tea, infuse for 1 minute.
– 25cl teapot: take 7g of tea, brew for 2 minutes.
Generally three to four infusions at the same water temperature and infusion time.