For spring harvests, heat filtered water to 95°C, with the leaves loose in a zhong cup or porcelain teapot.
In traditional preparation :
Zhong 10cl take 4g, 10-second infusion.
25cl teapot take 7g, 30-second infusion.
Generally six to seven infusions doses, depending on quality.
In preparation for the West:
-Maximum 50cl teapot: take 7g, brew for 2 minutes.
Make two or three infusions with the same dose.
