[{"data":1,"prerenderedAt":96},["ShallowReactive",2],{"PortalFooter_QX9Sj6L0jYa0f3sHh8puk8D6pkI69QhELaa1ZMuWxNo":3,"article-fr-春茶品鉴与行茶基础步骤-从干茶到叶底的入门指南":10,"article-body-v-0-0-0":32,"AppImage_koq9lfrgjjCnXAr74WPhBOps9L1IPuU19IRfG8ys4":33,"PortalBreadcrumb_UI0GRVbifyp8SCdDeN7eyGtnvtz2wlLg3cjSuivw":40,"related-fr-article-春茶品鉴与行茶基础步骤-从干茶到叶底的入门指南":47,"PostCard_VJ0MayJJChn1E7NqmU97yzltwqmhQxl9uInsSwtCI":75,"PostCard_C10uCsEaLis3nr3MMNPQPMCWRnrqNAVv3tzsI0lVVY":82,"PostCard_wVmFWyCICRROVLwCenNiqNrM1zgnESmZfL7kSxaiw":89},["Island",4],{"key":5,"result":6},"PortalFooter_QX9Sj6L0jYa0f3sHh8puk8D6pkI69QhELaa1ZMuWxNo",{"head":7},{"link":8,"style":9},[],[],{"id":11,"locale":12,"slug":13,"type":14,"title":15,"summary":16,"content_html":17,"video_url":18,"cover_url":19,"author":20,"category":21,"status":22,"published_at":23,"created_at":24,"updated_at":25,"alternates":26},192,"en","春茶品鉴与行茶基础步骤-从干茶到叶底的入门指南","article","Spring Tea Tasting and Basic Tea Preparation Steps: A Beginner's Guide from Dry Leaves to Spent Leaves","This article focuses on spring tea tasting and basic tea preparation, outlining how to observe dry leaves, aroma, liquor color, taste, and spent leaves. It provides practical brewing steps and a checklist to help beginners consistently brew a fresh, pleasant cup of spring tea.","\u003Ch2>Spring Tea Tasting and Basic Tea Preparation Steps: Understanding a Cup of New Tea\u003C\u002Fh2>\u003Cp>When drinking tea in spring, many people care most about whether it is fresh, fragrant, or likely to taste bitter and astringent. In fact, spring tea tasting is not mysterious; it is a set of observation skills that can be practiced. Tea preparation is not merely a series of performative gestures, but a daily habit that brings water, tea, ware, and person into better harmony. Public sources generally note that tea art involves selecting tea, choosing water, brewing technique, the art of tea ware, and creating a suitable environment. For beginners, it is easier to start by making the basic steps steady first, then slowly appreciating the changes in the tea liquor.\u003C\u002Fp>\n\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003Ch2>1. What to Look at First When Tasting Spring Tea\u003C\u002Fh2>\u003Ch3>Look at the Dry Leaves: Observe Shape and Cleanliness\u003C\u002Fh3>\u003Cp>Place a small amount of dry tea in a clean, odorless tea scoop or white porcelain dish. Observe whether the buds and leaves are even, whether the color looks natural, and whether there are obvious fragments or foreign matter. Spring tea often feels fine, tender, and fresh, but the appearance varies greatly among tea types, so there is no need to apply one uniform standard. More important are cleanliness, naturalness, and the absence of obvious off odors.\u003C\u002Fp>\u003Ch3>Smell the Aroma: Judge in Layers\u003C\u002Fh3>\u003Cp>Smelling the aroma can be done in three steps: first smell the dry leaves, then smell the aroma after adding the tea to warmed ware, and finally smell the aroma before and after the tea enters the mouth, as well as the lingering scent at the bottom of the cup. Spring tea aromas are usually pleasant, such as fresh, tender, and floral notes. If there is a clear stuffy, scorched, musty, or foreign odor, check the storage of the tea, the cleanliness of the ware, or the brewing method.\u003C\u002Fp>\u003Ch3>Observe the Liquor Color: Focus on Clarity Rather Than Depth\u003C\u002Fh3>\u003Cp>The color of the tea liquor changes according to tea type, tenderness, and steeping time. When beginners taste tea, they should first see whether the liquor is clear and bright, then see whether the color is stable. Cloudiness does not necessarily mean the tea is poor, but overly forceful brewing, too many broken leaves, or improper storage may also affect the appearance. Use a white porcelain cup or a light-colored cup when observing, as this makes judgment easier.\u003C\u002Fp>\u003Ch3>Taste the Tea: Sip Slowly\u003C\u002Fh3>\u003Cp>Spring tea should not be drunk in one gulp. Take a small sip first, let the tea liquor rest in the mouth for a moment, and notice the freshness, bitterness, sweetness, smoothness, and throat comfort. In a good tea liquor, bitterness usually fades quickly and brings a returning sweetness and salivation; if bitterness lingers, the mouthfeel is rough, or there are off flavors, consider whether too much tea was used, the steeping was too long, or the water temperature was unsuitable.\u003C\u002Fp>\u003Ch3>Examine the Spent Leaves: Additional Assessment\u003C\u002Fh3>\u003Cp>After brewing, observe whether the spent leaves are soft, even, and natural in color. The spent leaves alone cannot determine quality, but they help explain the tenderness of the raw material and the state of brewing. If the spent leaves are visibly uneven, stiff, or have scorched spots, review whether there were problems in the brewing process.\u003C\u002Fp>\u003Ch2>2. Basic Tea Preparation Steps: Suitable for Daily Practice\u003C\u002Fh2>\u003Cp>The following is a basic tea preparation routine suitable for home and tea table practice. It can be simplified according to the ware available; there is no need to pursue complicated performance.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>Clean Hands and Prepare the Space:\u003C\u002Fstrong> Wash your hands first, tidy the table, remove scented items, and keep the tea space clean, quiet, and free of odors.\u003C\u002Fli>\u003Cli>\u003Cstrong>Prepare and Warm the Ware:\u003C\u002Fstrong> Prepare the teapot or gaiwan, fairness pitcher, tasting cups, tea towel, water bowl, and other items. Use hot water to warm the ware; this cleans it and helps bring out the tea aroma.\u003C\u002Fli>\u003Cli>\u003Cstrong>Appreciate the Tea and Add Leaves:\u003C\u002Fstrong> Take a suitable amount of tea leaves and place them in a tea scoop. First observe the dry leaves, then add them to the warmed teapot or gaiwan, gently shake it, and smell the aroma.\u003C\u002Fli>\u003Cli>\u003Cstrong>Moisten and Awaken the Tea:\u003C\u002Fstrong> Pour water slowly along the wall of the vessel so the leaves begin to unfurl. For tender green teas or lightly fermented teas, you can pour out the liquor quickly or skip rinsing to avoid losing freshness.\u003C\u002Fli>\u003Cli>\u003Cstrong>Pour Water and Infuse the Liquor:\u003C\u002Fstrong> Adjust the pouring method and steeping time according to the tea type. When spring tea is tender, pour gently and decant promptly to avoid bitterness from prolonged steeping.\u003C\u002Fli>\u003Cli>\u003Cstrong>Divide and Serve the Tea:\u003C\u002Fstrong> Pour the tea liquor into the fairness pitcher, then divide it evenly into the tasting cups. When serving, keep the cup rims clean and move steadily, showing basic etiquette.\u003C\u002Fli>\u003Cli>\u003Cstrong>Taste and Record:\u003C\u002Fstrong> For each infusion, first smell the aroma, then sip slowly. Briefly record the aroma, taste, changes in bitterness, and throat sensation.\u003C\u002Fli>\u003Cli>\u003Cstrong>Clean and Return Items to Their Places:\u003C\u002Fstrong> After finishing, discard the tea leaves, wash the ware, wipe away water marks, and store the tea in a sealed container in a dry, dark, odorless place.\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>3. Beginner Checklist\u003C\u002Fh2>\u003Cul>\u003Cli>Are the tea ware items clean, with no leftover aroma or oil stains?\u003C\u002Fli>\u003Cli>Is the water clear and free of odor?\u003C\u002Fli>\u003Cli>Does the amount of tea match the vessel and the number of people?\u003C\u002Fli>\u003Cli>Is the water being poured too forcefully, or directly hitting tender buds?\u003C\u002Fli>\u003Cli>Is the liquor poured out in time, or has it become bitter from steeping too long?\u003C\u002Fli>\u003Cli>While drinking, do you notice changes in aroma, sweetness, bitterness, and throat sensation?\u003C\u002Fli>\u003Cli>After the tea session, have cleaning and storage been completed?\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>4. Common Issues and How to Adjust\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Cstrong>The tea liquor is too bitter:\u003C\u002Fstrong> Use less tea, shorten the steeping time, or let the water cool slightly before brewing.\u003C\u002Fli>\u003Cli>\u003Cstrong>The aroma is weak:\u003C\u002Fstrong> Check whether the ware absorbs odors, whether the water temperature is too low, or whether the ware was warmed sufficiently before adding the tea.\u003C\u002Fli>\u003Cli>\u003Cstrong>The taste is thin:\u003C\u002Fstrong> Slightly increase the amount of tea or extend the steeping time a little, but adjust only one variable at a time.\u003C\u002Fli>\u003Cli>\u003Cstrong>The flavor is inconsistent:\u003C\u002Fstrong> Keep the ware, water, and brewing rhythm fixed, taste the same tea continuously, and then compare different brewing methods.\u003C\u002Fli>\u003C\u002Ful>\u003Cp>Overall, spring tea tasting is about building a stable sensory path: observe the dry leaves, smell the aroma, view the liquor color, taste the tea, and examine the spent leaves. Basic tea preparation is about making movements clean, calm, and repeatable. Beginners do not need to rush toward complex techniques. First make each step clear, then slowly appreciate how a cup of spring tea changes from dry leaves to spent leaves. Drinking tea this way is both enjoyable in daily life and closer to the true spirit of tea culture.\u003C\u002Fp>\n\u003Csection class=\"portal-sources\" style=\"margin-top:2em;font-size:14px;line-height:1.7;color:#5c5850;\">\u003Cp style=\"margin:0 0 0.5em;font-weight:600;\">References\u003C\u002Fp>\u003Cul style=\"margin:0;padding-left:1.25em;\">\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fzhuanlan.zhihu.com\u002Fp\u002F1891466255443154367\" rel=\"noopener noreferrer\" target=\"_blank\">从入门到精通：一份完整的茶艺学习指南 - 知乎\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fwww.iqiyi.com\u002Fv_1ra2kejujp0.html\" rel=\"noopener noreferrer\" target=\"_blank\">《茶艺教学精品课 学茶艺泡茶技巧茶道课程》第1集-免费在线 ...\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fwww.sohu.com\u002Fa\u002F488389427_121124406\" rel=\"noopener noreferrer\" target=\"_blank\">文化 | 中国茶艺，一茶一世界，一味一人生_包括\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fzhuanlan.zhihu.com\u002Fp\u002F342099877\" rel=\"noopener noreferrer\" target=\"_blank\">茶艺分为几个步骤? - 知乎\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fv.qq.com\u002Fx\u002Fpage\u002Fe0196t5l132.html\" rel=\"noopener noreferrer\" target=\"_blank\">茶艺表演之基础教学片_高清1080P在线观看平台_腾讯视频\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fsection>\n\u003Csection class=\"portal-disclaimer\" data-portal-disclaimer=\"1\" style=\"margin-top:2.5em;padding-top:1.25em;border-top:1px solid #e8e4dc;font-size:14px;line-height:1.7;color:#7a756c;\">\u003Cp style=\"margin:0;\">Disclaimer: This article is compiled from publicly available online sources for educational purposes only and does not represent the official position of Guanshan Academy. If you believe your rights have been infringed, please contact us for removal.\u003C\u002Fp>\u003Cp style=\"margin:0.75em 0 0;\">Contact: \u003Ca href=\"mailto:chenxj.g@gmail.com\">chenxj.g@gmail.com\u003C\u002Fa>\u003C\u002Fp>\u003C\u002Fsection>","","https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg","Guanshan Academy","tea","published","2026-09-29T18:34:31.073199+08:00","2026-09-29T18:36:24.017931+08:00","2026-09-29T21:35:02.072458+08:00",[27,29],{"locale":12,"path":28},"\u002Fen\u002Farticles\u002F春茶品鉴与行茶基础步骤-从干茶到叶底的入门指南",{"locale":30,"path":31},"zh","\u002Farticles\u002F春茶品鉴与行茶基础步骤-从干茶到叶底的入门指南","\u003Ch2>Spring Tea Tasting and Basic Tea Preparation Steps: Understanding a Cup of New Tea\u003C\u002Fh2>\u003Cp>When drinking tea in spring, many people care most about whether it is fresh, fragrant, or likely to taste bitter and astringent. In fact, spring tea tasting is not mysterious; it is a set of observation skills that can be practiced. Tea preparation is not merely a series of performative gestures, but a daily habit that brings water, tea, ware, and person into better harmony. Public sources generally note that tea art involves selecting tea, choosing water, brewing technique, the art of tea ware, and creating a suitable environment. For beginners, it is easier to start by making the basic steps steady first, then slowly appreciating the changes in the tea liquor.\u003C\u002Fp>\n\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\">\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003Ch2>1. What to Look at First When Tasting Spring Tea\u003C\u002Fh2>\u003Ch3>Look at the Dry Leaves: Observe Shape and Cleanliness\u003C\u002Fh3>\u003Cp>Place a small amount of dry tea in a clean, odorless tea scoop or white porcelain dish. Observe whether the buds and leaves are even, whether the color looks natural, and whether there are obvious fragments or foreign matter. Spring tea often feels fine, tender, and fresh, but the appearance varies greatly among tea types, so there is no need to apply one uniform standard. More important are cleanliness, naturalness, and the absence of obvious off odors.\u003C\u002Fp>\u003Ch3>Smell the Aroma: Judge in Layers\u003C\u002Fh3>\u003Cp>Smelling the aroma can be done in three steps: first smell the dry leaves, then smell the aroma after adding the tea to warmed ware, and finally smell the aroma before and after the tea enters the mouth, as well as the lingering scent at the bottom of the cup. Spring tea aromas are usually pleasant, such as fresh, tender, and floral notes. If there is a clear stuffy, scorched, musty, or foreign odor, check the storage of the tea, the cleanliness of the ware, or the brewing method.\u003C\u002Fp>\u003Ch3>Observe the Liquor Color: Focus on Clarity Rather Than Depth\u003C\u002Fh3>\u003Cp>The color of the tea liquor changes according to tea type, tenderness, and steeping time. When beginners taste tea, they should first see whether the liquor is clear and bright, then see whether the color is stable. Cloudiness does not necessarily mean the tea is poor, but overly forceful brewing, too many broken leaves, or improper storage may also affect the appearance. Use a white porcelain cup or a light-colored cup when observing, as this makes judgment easier.\u003C\u002Fp>\u003Ch3>Taste the Tea: Sip Slowly\u003C\u002Fh3>\u003Cp>Spring tea should not be drunk in one gulp. Take a small sip first, let the tea liquor rest in the mouth for a moment, and notice the freshness, bitterness, sweetness, smoothness, and throat comfort. In a good tea liquor, bitterness usually fades quickly and brings a returning sweetness and salivation; if bitterness lingers, the mouthfeel is rough, or there are off flavors, consider whether too much tea was used, the steeping was too long, or the water temperature was unsuitable.\u003C\u002Fp>\u003Ch3>Examine the Spent Leaves: Additional Assessment\u003C\u002Fh3>\u003Cp>After brewing, observe whether the spent leaves are soft, even, and natural in color. The spent leaves alone cannot determine quality, but they help explain the tenderness of the raw material and the state of brewing. If the spent leaves are visibly uneven, stiff, or have scorched spots, review whether there were problems in the brewing process.\u003C\u002Fp>\u003Ch2>2. Basic Tea Preparation Steps: Suitable for Daily Practice\u003C\u002Fh2>\u003Cp>The following is a basic tea preparation routine suitable for home and tea table practice. It can be simplified according to the ware available; there is no need to pursue complicated performance.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>Clean Hands and Prepare the Space:\u003C\u002Fstrong> Wash your hands first, tidy the table, remove scented items, and keep the tea space clean, quiet, and free of odors.\u003C\u002Fli>\u003Cli>\u003Cstrong>Prepare and Warm the Ware:\u003C\u002Fstrong> Prepare the teapot or gaiwan, fairness pitcher, tasting cups, tea towel, water bowl, and other items. Use hot water to warm the ware; this cleans it and helps bring out the tea aroma.\u003C\u002Fli>\u003Cli>\u003Cstrong>Appreciate the Tea and Add Leaves:\u003C\u002Fstrong> Take a suitable amount of tea leaves and place them in a tea scoop. First observe the dry leaves, then add them to the warmed teapot or gaiwan, gently shake it, and smell the aroma.\u003C\u002Fli>\u003Cli>\u003Cstrong>Moisten and Awaken the Tea:\u003C\u002Fstrong> Pour water slowly along the wall of the vessel so the leaves begin to unfurl. For tender green teas or lightly fermented teas, you can pour out the liquor quickly or skip rinsing to avoid losing freshness.\u003C\u002Fli>\u003Cli>\u003Cstrong>Pour Water and Infuse the Liquor:\u003C\u002Fstrong> Adjust the pouring method and steeping time according to the tea type. When spring tea is tender, pour gently and decant promptly to avoid bitterness from prolonged steeping.\u003C\u002Fli>\u003Cli>\u003Cstrong>Divide and Serve the Tea:\u003C\u002Fstrong> Pour the tea liquor into the fairness pitcher, then divide it evenly into the tasting cups. When serving, keep the cup rims clean and move steadily, showing basic etiquette.\u003C\u002Fli>\u003Cli>\u003Cstrong>Taste and Record:\u003C\u002Fstrong> For each infusion, first smell the aroma, then sip slowly. Briefly record the aroma, taste, changes in bitterness, and throat sensation.\u003C\u002Fli>\u003Cli>\u003Cstrong>Clean and Return Items to Their Places:\u003C\u002Fstrong> After finishing, discard the tea leaves, wash the ware, wipe away water marks, and store the tea in a sealed container in a dry, dark, odorless place.\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>3. Beginner Checklist\u003C\u002Fh2>\u003Cul>\u003Cli>Are the tea ware items clean, with no leftover aroma or oil stains?\u003C\u002Fli>\u003Cli>Is the water clear and free of odor?\u003C\u002Fli>\u003Cli>Does the amount of tea match the vessel and the number of people?\u003C\u002Fli>\u003Cli>Is the water being poured too forcefully, or directly hitting tender buds?\u003C\u002Fli>\u003Cli>Is the liquor poured out in time, or has it become bitter from steeping too long?\u003C\u002Fli>\u003Cli>While drinking, do you notice changes in aroma, sweetness, bitterness, and throat sensation?\u003C\u002Fli>\u003Cli>After the tea session, have cleaning and storage been completed?\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>4. Common Issues and How to Adjust\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Cstrong>The tea liquor is too bitter:\u003C\u002Fstrong> Use less tea, shorten the steeping time, or let the water cool slightly before brewing.\u003C\u002Fli>\u003Cli>\u003Cstrong>The aroma is weak:\u003C\u002Fstrong> Check whether the ware absorbs odors, whether the water temperature is too low, or whether the ware was warmed sufficiently before adding the tea.\u003C\u002Fli>\u003Cli>\u003Cstrong>The taste is thin:\u003C\u002Fstrong> Slightly increase the amount of tea or extend the steeping time a little, but adjust only one variable at a time.\u003C\u002Fli>\u003Cli>\u003Cstrong>The flavor is inconsistent:\u003C\u002Fstrong> Keep the ware, water, and brewing rhythm fixed, taste the same tea continuously, and then compare different brewing methods.\u003C\u002Fli>\u003C\u002Ful>\u003Cp>Overall, spring tea tasting is about building a stable sensory path: observe the dry leaves, smell the aroma, view the liquor color, taste the tea, and examine the spent leaves. Basic tea preparation is about making movements clean, calm, and repeatable. Beginners do not need to rush toward complex techniques. First make each step clear, then slowly appreciate how a cup of spring tea changes from dry leaves to spent leaves. Drinking tea this way is both enjoyable in daily life and closer to the true spirit of tea culture.\u003C\u002Fp>\n\u003Csection class=\"portal-sources\" style=\"margin-top:2em;font-size:14px;line-height:1.7;color:#5c5850;\">\u003Cp style=\"margin:0 0 0.5em;font-weight:600;\">References\u003C\u002Fp>\u003Cul style=\"margin:0;padding-left:1.25em;\">\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fzhuanlan.zhihu.com\u002Fp\u002F1891466255443154367\" rel=\"noopener noreferrer\">从入门到精通：一份完整的茶艺学习指南 - 知乎\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fwww.iqiyi.com\u002Fv_1ra2kejujp0.html\" rel=\"noopener noreferrer\">《茶艺教学精品课 学茶艺泡茶技巧茶道课程》第1集-免费在线 ...\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fwww.sohu.com\u002Fa\u002F488389427_121124406\" rel=\"noopener noreferrer\">文化 | 中国茶艺，一茶一世界，一味一人生_包括\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fzhuanlan.zhihu.com\u002Fp\u002F342099877\" rel=\"noopener noreferrer\">茶艺分为几个步骤? - 知乎\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fv.qq.com\u002Fx\u002Fpage\u002Fe0196t5l132.html\" rel=\"noopener noreferrer\">茶艺表演之基础教学片_高清1080P在线观看平台_腾讯视频\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fsection>\n\u003Csection class=\"portal-disclaimer\" data-portal-disclaimer=\"1\" style=\"margin-top:2.5em;padding-top:1.25em;border-top:1px solid #e8e4dc;font-size:14px;line-height:1.7;color:#7a756c;\">\u003Cp style=\"margin:0;\">Disclaimer: This article is compiled from publicly available online sources for educational purposes only and does not represent the official position of Guanshan Academy. If you believe your rights have been infringed, please contact us for removal.\u003C\u002Fp>\u003Cp style=\"margin:0.75em 0 0;\">Contact: \u003Ca href=\"mailto:chenxj.g@gmail.com\">chenxj.g@gmail.com\u003C\u002Fa>\u003C\u002Fp>\u003C\u002Fsection>",["Island",34],{"key":35,"result":36},"AppImage_koq9lfrgjjCnXAr74WPhBOps9L1IPuU19IRfG8ys4",{"head":37},{"link":38,"style":39},[],[],["Island",41],{"key":42,"result":43},"PortalBreadcrumb_UI0GRVbifyp8SCdDeN7eyGtnvtz2wlLg3cjSuivw",{"head":44},{"link":45,"style":46},[],[],[48,57,66],{"id":49,"locale":12,"slug":50,"type":14,"title":51,"summary":52,"content_html":53,"video_url":18,"cover_url":19,"author":20,"category":21,"status":22,"published_at":54,"created_at":55,"updated_at":56},69,"春茶品鉴入门-行茶基础步骤-3195","Spring Tea Tasting for Beginners: Basic Tea-Service Steps","From equipment, water temperature, and tea amount to pouring out the infusion and tasting, this actionable spring tea service checklist helps beginners consistently brew aroma and freshness.","\u003Cp>Spring has arrived. One of the most common questions at a tea table is, “How exactly should spring tea be brewed?” Many beginners immediately chase famous teas and famous vessels, overlooking the fact that tea service itself is a set of steady, repeatable actions. “Tea service” is not mysterious; it is more like linking “preparation—brewing—tasting—review” into a clear path. As long as the basic steps are done correctly, ordinary spring tea can also express a cleaner, more harmonious flavor.\u003C\u002Fp>\n\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003Ch2>I. Before Tea Service: First Give the Tea Table Order\u003C\u002Fh2>\u003Cp>According to publicly available information, the core of tea-table arrangement is not luxury but convenience. For beginner spring tea tasting, the first step is to put the implements in place: a water-heating vessel, a teapot or gaiwan, a fairness pitcher, tasting cups, a tea scoop, a tea needle, a tea towel, a waste bowl, tea samples, and a notebook. Beginners can set up a fixed “basic tea table” so they do not have to scramble for things each time. The materials do not need to be complicated; a porcelain gaiwan and a glass fairness pitcher usually make it easier to observe liquor color and aroma, and they suit most spring teas.\u003C\u002Fp>\u003Cp>Water temperature and tea dosage are easy points to get wrong. Different tea categories vary in sensitivity to water temperature; green tea, lightly fermented oolong, white tea, black tea, and raw Pu'er all differ. At the beginner stage, you do not need to memorize complex parameters. You can start with “observe the tea, test the water”: brew the same tea sample once at slightly lower temperature and once at slightly higher temperature, recording changes in aroma, bitterness\u002Fastringency, and sweet aftertaste. This is steadier than chasing a single “standard answer” right away.\u003C\u002Fp>\u003Ch2>II. Basic Tea-Service Steps: Eight Actions\u003C\u002Fh2>\u003Cp>The following process suits most beginner spring tea tastings. The key is to slow the actions down and make the observation points clear.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>1. Warm the Vessels\u003C\u002Fstrong>: Use hot water to warm the gaiwan, fairness pitcher, and tasting cups. Warming vessels both cleans them and reduces the sudden temperature drop when tea liquor enters, making the aroma more stable.\u003C\u002Fli>\u003Cli>\u003Cstrong>2. Add Tea\u003C\u002Fstrong>: Decide the tea amount according to vessel size and leaf shape. Tightly twisted teas can use less tea; fluffy leaf teas can use slightly more. Beginners can start with “a thin layer covering the bowl bottom,” then adjust gradually.\u003C\u002Fli>\u003Cli>\u003Cstrong>3. Shake for Aroma\u003C\u002Fstrong>: After adding tea, gently swirl the gaiwan and use the residual warmth of the walls to smell the dry tea and warmed tea aroma. This step is not performance; it helps judge whether the tea is dry and whether the aroma is clean.\u003C\u002Fli>\u003Cli>\u003Cstrong>4. Rinse or Awaken the Tea\u003C\u002Fstrong>: For some compressed teas, aged teas, or teas that need to open up, you can quickly add water and then discard it. For delicate spring tea, be cautious about rinsing so as not to dilute its freshness.\u003C\u002Fli>\u003Cli>\u003Cstrong>5. Brew\u003C\u002Fstrong>: The way you pour water affects the extracted liquor. High pouring can lift aroma; low pouring can make the tea liquor smoother. Beginners can first fix one pouring method, then change variables.\u003C\u002Fli>\u003Cli>\u003Cstrong>6. Pour Out the Infusion\u003C\u002Fstrong>: If spring tea steeps too long, bitterness and astringency are easy to amplify. For the first few infusions, pour out quickly to let the aroma stand first, then decide whether to extend based on strength.\u003C\u002Fli>\u003Cli>\u003Cstrong>7. Serve the Tea\u003C\u002Fstrong>: Divide the tea liquor from the fairness pitcher evenly into tasting cups. When serving, do not only aim to fill the cups; leave a little space to smell aroma and observe liquor color.\u003C\u002Fli>\u003Cli>\u003Cstrong>8. Taste\u003C\u002Fstrong>: First observe the liquor color, then smell the aroma on the lid, in the fairness pitcher, and at the bottom of the cup. Finally, sip in small mouthfuls, feeling the temperature on entry, where the aroma lands, the sweet aftertaste, and the throat resonance.\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Mini Practice: The Three-Infusion Observation Method\u003C\u002Fh3>\u003Cp>For the first infusion, focus on whether the aroma is clean. For the second, focus on whether the liquor feels smooth. For the third, focus on whether the sweet aftertaste is clear. If the differences between the three infusions are too large, check whether the water temperature is too high, whether pouring out was too slow, or whether too much tea was used.\u003C\u002Fp>\u003Ch2>III. Key Observation Points for Spring Tea Tasting\u003C\u002Fh2>\u003Cp>Spring tea is often expected to be “fresh” and “aromatic,” but “fresh” does not mean the lighter the better, and “aromatic” does not mean the stronger the better. According to publicly available information, tea tasting is usually judged comprehensively from aroma, liquor texture, flavor, lingering aftertaste, and steeping endurance. For beginners, it is recommended to record only three dimensions each time: whether the first infusion’s aroma is clean, whether the second infusion’s liquor feels smooth, and whether the third infusion’s sweet aftertaste is clear. This keeps notes from becoming mysticism.\u003C\u002Fp>\u003Cp>Another easily overlooked point is “comparison.” The same spring tea can be brewed twice using the same tea-service steps; or two spring teas can be compared on the same tea table. When comparing, change only one variable, such as water temperature, tea amount, or infusion time. The fewer the variables, the more reliable the conclusion.\u003C\u002Fp>\u003Ch2>IV. Actionable Checklist\u003C\u002Fh2>\u003Cp>Before each tea service, confirm each item on the checklist below. This checklist suits home tea tables, simple office tea setups, and beginner practice at tea gatherings.\u003C\u002Fp>\u003Cul>\u003Cli>□ The water-heating vessel is clean, and the water has boiled or reached the target temperature.\u003C\u002Fli>\u003Cli>□ The gaiwan, fairness pitcher, and tasting cups have been warmed and have no off odors.\u003C\u002Fli>\u003Cli>□ The tea sample name, harvest season, and tea category have been recorded in the notebook.\u003C\u002Fli>\u003Cli>□ The tea amount has been estimated, and the first infusion’s pour-out time has been preset.\u003C\u002Fli>\u003Cli>□ The pouring method has been decided, such as low pouring along the bowl edge or high pouring at a fixed point.\u003C\u002Fli>\u003Cli>□ The pour-out spout has been checked to avoid burning hands or spilling.\u003C\u002Fli>\u003Cli>□ The tasting order has been arranged: smell first, observe color, then sip.\u003C\u002Fli>\u003Cli>□ The post-brewing review has been recorded: aroma, bitterness\u002Fastringency, sweet aftertaste, and steeping endurance.\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>V. Common Beginner Mistakes\u003C\u002Fh2>\u003Cp>The first mistake is “the hotter the water, the more aromatic.” High temperature can indeed amplify aroma, but it can also easily make delicate spring tea develop bitterness, astringency, or a cooked, stuffy note. The second mistake is “the first infusion must always be discarded.” Not all teas are suited to rinsing, especially fresh, brisk spring teas; discarding it may lose precious aroma and flavor. The third mistake is “looking only at the tea name, not the tea’s condition.” Within the same tea category, processing, storage, and brewing vessels can cause very different performance.\u003C\u002Fp>\u003Cp>The goal of beginner tea service is not to become an expert immediately, but to build steady habits. Once each action is fixed and variables are adjusted step by step, spring tea tasting changes from “going by feeling” to “reviewable.” Only when you can clearly say, “This time the liquor felt smoother because I poured out faster,” or “The aroma lifted more because the water was poured more directly,” has the beginner stage truly been completed.\u003C\u002Fp>\n\u003Csection class=\"portal-sources\" style=\"margin-top:2em;font-size:14px;line-height:1.7;color:#5c5850;\">\u003Cp style=\"margin:0 0 0.5em;font-weight:600;\">References\u003C\u002Fp>\u003Cul style=\"margin:0;padding-left:1.25em;\">\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Ffilehelper.weixin.qq.com\u002F\" rel=\"noopener noreferrer\" target=\"_blank\">微信文件传输助手网页版\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Ffilehelper.weixin.qq.com\u002Ffeedback\" rel=\"noopener noreferrer\" target=\"_blank\">微信反馈与建议\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Ffilehelper.weixin.qq.com\u002F%EF%BC%89\" rel=\"noopener noreferrer\" target=\"_blank\">微信文件传输助手\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fsection>\n\u003Csection class=\"portal-disclaimer\" data-portal-disclaimer=\"1\" style=\"margin-top:2.5em;padding-top:1.25em;border-top:1px solid #e8e4dc;font-size:14px;line-height:1.7;color:#7a756c;\">\u003Cp style=\"margin:0;\">Disclaimer: This article is compiled from publicly available online sources for educational purposes only and does not represent the official position of Guanshan Academy. If you believe your rights have been infringed, please contact us for removal.\u003C\u002Fp>\u003Cp style=\"margin:0.75em 0 0;\">Contact: \u003Ca href=\"mailto:chenxj.g@gmail.com\">chenxj.g@gmail.com\u003C\u002Fa>\u003C\u002Fp>\u003C\u002Fsection>","2026-09-28T21:46:35.805176+08:00","2026-09-28T21:48:15.591662+08:00","2026-09-29T21:35:02.669752+08:00",{"id":58,"locale":12,"slug":59,"type":14,"title":60,"summary":61,"content_html":62,"video_url":18,"cover_url":19,"author":20,"category":21,"status":22,"published_at":63,"created_at":64,"updated_at":65},67,"春茶品鉴入门-行茶基础步骤-3098","Introduction to Spring Tea Tasting: Basic Steps for a Tea Session","From the characteristics of spring tea and tea-session preparation to the brewing and tasting process, this guide helps beginners build a repeatable, recordable method for tasting spring tea.","\u003Cp>When the spring tea season arrives, many beginners are drawn to terms such as “pre-Qingming,” “first harvest,” “high-mountain,” and “organic.” At the introductory stage, the most important thing is not to immediately buy the most expensive tea, but to establish a stable tea-session routine: how to prepare the equipment, how to dose the tea leaves, how to pour water, how to assess aroma, and how to judge flavor. Once the routine is stable, brew the same tea repeatedly and compare different tea types side by side; only then will tasting ability improve naturally.\u003C\u002Fp>\n\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003Ch2>I. First Understand Spring Tea: Freshness, Body, and Tea Type Selection\u003C\u002Fh2>\u003Cp>According to publicly available information, spring tea is often summarized by two characteristics: “freshness” and “body.” Freshness mostly comes from the rich amino acids in spring tea shoots, which create a refreshing sensation; body refers to a full flavor with relatively pronounced sweet aftertaste and lingering finish. Tea types suitable for focused spring tasting usually include green tea, lightly fermented black tea, and lightly roasted oolong tea: green tea best expresses clean freshness and aroma; lightly fermented black tea often carries floral or sweet, mellow notes; lightly roasted oolong tea more easily shows flavor depth and fruity sweetness.\u003C\u002Fp>\u003Cp>At the beginner stage, do not equate spring tea with expensive tea. Origin, tree age, plucking standard, and processing all affect price. Rather than chasing famous mountain names, it is better to start by drinking what feels comfortable and learning to tell differences apart.\u003C\u002Fp>\u003Ch2>II. Preparation Before a Tea Session: Making Tastings Comparable\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Cstrong>Equipment preparation:\u003C\u002Fstrong> Beginners can use one gaiwan or one small teapot, along with a fairness pitcher, tasting cups, a tea holder, a tea scoop, and a tea towel. The equipment does not need to be expensive, but it must be clean and free of off-odors.\u003C\u002Fli>\u003Cli>\u003Cstrong>Water choice:\u003C\u002Fstrong> Prefer clean, soft or filtered water without off-flavors. If tap water has a noticeable chlorine smell, it will affect aroma and liquor texture.\u003C\u002Fli>\u003Cli>\u003Cstrong>Tea sample management:\u003C\u002Fstrong> Store different tea types separately to avoid cross-contamination of aromas. Each time you sample, record the tea name, harvest season, tea type, and approximate leaf dosage for later review.\u003C\u002Fli>\u003Cli>\u003Cstrong>Environment:\u003C\u002Fstrong> Avoid tasting in places with heavy cooking fumes, strong perfume, or stuffy rooms. A quiet, well-ventilated space with soft light makes it easier to observe liquor color and assess aroma.\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>III. Basic Tea-Session Steps for Spring Tea Tasting\u003C\u002Fh2>\u003Cp>The following routine is suitable for everyday tasting. It does not seek performance; the focus is to make each brew recorded and comparable.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>1. Clean hands and settle the mind:\u003C\u002Fstrong> Wash and dry your hands first. Do not use strongly scented hand cream before a tea session. Settling the mind is not mysticism; it simply brings attention back to the tea liquor.\u003C\u002Fli>\u003Cli>\u003Cstrong>2. Warm the cups and vessels:\u003C\u002Fstrong> Use hot water to warm the gaiwan, fairness pitcher, and tasting cups. Warming reduces heat absorption by the vessels and helps aroma present consistently. After pouring out the warming water, keep the vessels as clean as possible.\u003C\u002Fli>\u003Cli>\u003Cstrong>3. Appreciate the dry tea:\u003C\u002Fstrong> Place a small amount of tea leaves in the tea holder and observe the leaf shape, color, cleanliness, broken particles, and aroma. Spring dry tea is not necessarily better when more delicate, and you should not judge by attractive color alone. For green tea, look for a fresh, clean aroma, dryness, and absence of stale notes; for black tea, look for sweet aroma and leaf completeness; for oolong tea, look at roast level and whether the aroma is pure.\u003C\u002Fli>\u003Cli>\u003Cstrong>4. Dose the tea leaves:\u003C\u002Fstrong> Choose the leaf amount based on vessel size and tea type. Beginners should follow “less rather than more”: brew lightly first, then increase gradually. Avoid handling leaves directly with your hands; use a tea scoop or tea spoon.\u003C\u002Fli>\u003Cli>\u003Cstrong>5. Rinse or awaken the tea:\u003C\u002Fstrong> Different tea types are treated differently. Green tea usually does not need a deliberate rinse, so as not to lose its fresh, brisk character. Lightly fermented black tea and lightly roasted oolong tea can be quickly rinsed with a small amount of hot water to help the leaves open. The rinse water is generally not drunk; whether to rinse should depend on the tea type and personal taste.\u003C\u002Fli>\u003Cli>\u003Cstrong>6. Pour water:\u003C\u002Fstrong> The pouring method affects the strength of the tea liquor. Green tea benefits from a gentler water stream, avoiding a harsh blast on tender buds. Black tea and oolong tea can use slightly higher water temperature to help release aroma and flavor. Beginners can start by pouring slowly along the vessel wall so the leaves are heated evenly.\u003C\u002Fli>\u003Cli>\u003Cstrong>7. Decant the liquor:\u003C\u002Fstrong> The first infusion should usually not steep for long; decant it relatively quickly. Extend steeping time in later infusions according to taste. Decant as thoroughly as possible so leftover water does not make the next infusion bitter or astringent. If a brew is too strong and bitter, shorten the next steep; if it tastes thin, slightly increase the time or leaf amount.\u003C\u002Fli>\u003Cli>\u003Cstrong>8. Share the tea:\u003C\u002Fstrong> Pour the tea liquor into the fairness pitcher, then divide it among tasting cups so each cup has a similar strength. While sharing, pay attention to changes in liquor color, aroma retention on the cup, and aroma.\u003C\u002Fli>\u003Cli>\u003Cstrong>9. Observe the liquor color:\u003C\u002Fstrong> Observe under natural light or soft white light. Green tea liquor is usually clear and bright; black tea liquor tends to be bright; oolong tea liquor varies with roast level. Liquor color is not the only standard, but cloudiness, dullness, or unusual suspended particles should be treated with caution.\u003C\u002Fli>\u003Cli>\u003Cstrong>10. Assess aroma:\u003C\u002Fstrong> First smell the hot aroma from the lid or fairness pitcher, then the warm aroma, and finally the cool aroma. Hot aroma helps identify the aroma type; warm aroma helps judge whether it is fine and delicate; cool aroma helps judge persistence and whether off-notes are present. Spring tea often shows floral, bean, chestnut, fruit, and sweet aromas. Do not force a name; it is enough to distinguish “fresh,” “sweet and mellow,” “roasty,” and “stale.”\u003C\u002Fli>\u003Cli>\u003Cstrong>11. Taste:\u003C\u002Fstrong> Sip in small mouthfuls, letting the tea liquor stay in the mouth briefly to experience freshness, sweetness, astringency, bitterness, body, thinness, sweet aftertaste, and lingering finish. Do not simply swallow, and do not drink too much at once. If you notice obvious throat tightness, prickling, a sour or spoiled smell, or moldiness, stop drinking.\u003C\u002Fli>\u003Cli>\u003Cstrong>12. Examine the wet leaves:\u003C\u002Fstrong> After brewing, examine the wet leaves to judge the raw material and processing. Whether the leaves are soft, even, and lively is more important than simply whether they are “tender.” For green tea, check whether the leaves are fresh and lively; for black tea, check whether oxidation is even; for oolong tea, check leaf opening and whether the roast is natural.\u003C\u002Fli>\u003Cli>\u003Cstrong>13. Re-steep and adjust:\u003C\u002Fstrong> The steeping endurance of spring tea varies by tea. Before each re-steep, record “which infusion, steeping time, and flavor changes.” If the tea becomes weak quickly after the third infusion, the tea may be thin in quality; if it remains stable over many infusions, its soluble contents are relatively sufficient.\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>IV. An Actionable Checklist\u003C\u002Fh2>\u003Cp>After each tasting, use the following checklist for a quick review.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>Dry tea:\u003C\u002Fstrong> Is it dry, free of mold, free of off-odors, and not overly broken?\u003C\u002Fli>\u003Cli>\u003Cstrong>Aroma:\u003C\u002Fstrong> Does it feel fresh? Is the aroma only on the surface, or does it merge into the tea liquor?\u003C\u002Fli>\u003Cli>\u003Cstrong>Liquor color:\u003C\u002Fstrong> Is it clear and bright? Are there unusual dullness or cloudiness?\u003C\u002Fli>\u003Cli>\u003Cstrong>Flavor:\u003C\u002Fstrong> Does it feel comfortable on the palate? Are freshness, sweetness, bitterness, and astringency balanced? Does bitterness dissipate quickly?\u003C\u002Fli>\u003Cli>\u003Cstrong>Body sensation:\u003C\u002Fstrong> After drinking, do you feel dry mouth, throat tightness, or stomach discomfort? If so, reduce the strength or stop drinking.\u003C\u002Fli>\u003Cli>\u003Cstrong>Wet leaves:\u003C\u002Fstrong> Are they soft, even, and lively?\u003C\u002Fli>\u003Cli>\u003Cstrong>Re-steeping:\u003C\u002Fstrong> At which infusion does it begin to weaken? At which infusion is it most balanced?\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Common Beginner Mistakes\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cstrong>Looking only at price:\u003C\u002Fstrong> Not all spring tea is as expensive as gold. Price is affected by many factors, including harvest time, yield, region, cultivation method, and processing.\u003C\u002Fli>\u003Cli>\u003Cstrong>Chasing only “pre-Qingming”:\u003C\u002Fstrong> Pre-Qingming can be a reference concept, but comfort in the mouth and processing quality matter more than the label.\u003C\u002Fli>\u003Cli>\u003Cstrong>Looking only at appearance:\u003C\u002Fstrong> Beautiful dry tea does not mean good flavor, and excessive pursuit of tenderness may cause you to overlook steeping endurance.\u003C\u002Fli>\u003Cli>\u003Cstrong>Using the same water temperature for all teas:\u003C\u002Fstrong> Green tea, black tea, and oolong tea have different characteristics, so water temperature, pouring, and decanting rhythm should be adjusted accordingly.\u003C\u002Fli>\u003Cli>\u003Cstrong>Mistaking astringency for “tea energy”:\u003C\u002Fstrong> A mild astringent sensation is acceptable, but persistent throat tightness, mouth prickling, sourness, or spoiled notes are usually not good signs.\u003C\u002Fli>\u003C\u002Ful>\u003Cp>The core of beginner spring tea tasting is to break “tastes good” into observable, recordable, repeatable steps. First stabilize the tea-session routine, then compare different tea types, and finally form your own taste reference frame. This way, even without chasing famous teas, you can drink more clearly during the spring tea season.\u003C\u002Fp>\n\u003Csection class=\"portal-sources\" style=\"margin-top:2em;font-size:14px;line-height:1.7;color:#5c5850;\">\u003Cp style=\"margin:0 0 0.5em;font-weight:600;\">References\u003C\u002Fp>\u003Cul style=\"margin:0;padding-left:1.25em;\">\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fpost.smzdm.com\u002Fp\u002Fa4q2w78l\u002F\" rel=\"noopener noreferrer\" target=\"_blank\">又是一年春茶季；春茶高品质口粮清单_绿茶_什么值得买\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fzhuanlan.zhihu.com\u002Fp\u002F132455684\" rel=\"noopener noreferrer\" target=\"_blank\">春茶，您知道多少？ - 知乎\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fwww.sohu.com\u002Fa\u002F998299939_122471764\" rel=\"noopener noreferrer\" target=\"_blank\">春茶的魅力与真相：2026年春茶上市时间及推荐好茶\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fsection>\n\u003Csection class=\"portal-disclaimer\" data-portal-disclaimer=\"1\" style=\"margin-top:2.5em;padding-top:1.25em;border-top:1px solid #e8e4dc;font-size:14px;line-height:1.7;color:#7a756c;\">\u003Cp style=\"margin:0;\">Disclaimer: This article is compiled from publicly available online sources for educational purposes only and does not represent the official position of Guanshan Academy. If you believe your rights have been infringed, please contact us for removal.\u003C\u002Fp>\u003Cp style=\"margin:0.75em 0 0;\">Contact: \u003Ca href=\"mailto:chenxj.g@gmail.com\">chenxj.g@gmail.com\u003C\u002Fa>\u003C\u002Fp>\u003C\u002Fsection>","2026-09-28T21:44:58.393549+08:00","2026-09-28T21:47:24.726267+08:00","2026-09-29T21:35:01.75823+08:00",{"id":67,"locale":12,"slug":68,"type":14,"title":69,"summary":70,"content_html":71,"video_url":18,"cover_url":19,"author":20,"category":21,"status":22,"published_at":72,"created_at":73,"updated_at":74},11,"spring-tea-tasting","Spring Tea: Notes on Early-Season Brewing","A cup of pre-Qingming green tea, simple vessels, and a calm brewing rhythm.","\u003Cp>As spring tea arrives, we favor \u003Cstrong>fewer vessels, more attention\u003C\u002Fstrong>: a white porcelain gaiwan, bamboo tongs, and one tasting cup are enough.\u003C\u002Fp>\n\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003Cp>Brew green tea around 80°C, pouring along the bowl wall to avoid scalding the leaves. Smell the first infusion, taste the second, savor the returning sweetness on the third.\u003C\u002Fp>\n\u003Cp>Keep a slim volume nearby — read a few lines, lift the cup again. That is the simplest tea practice at Guanshan Courtyard.\u003C\u002Fp>","2026-09-24T20:02:54.792954+08:00","2026-09-28T20:02:54.807764+08:00","2026-09-29T21:35:01.912345+08:00",["Island",76],{"key":77,"result":78},"PostCard_VJ0MayJJChn1E7NqmU97yzltwqmhQxl9uInsSwtCI",{"head":79},{"link":80,"style":81},[],[],["Island",83],{"key":84,"result":85},"PostCard_C10uCsEaLis3nr3MMNPQPMCWRnrqNAVv3tzsI0lVVY",{"head":86},{"link":87,"style":88},[],[],["Island",90],{"key":91,"result":92},"PostCard_wVmFWyCICRROVLwCenNiqNrM1zgnESmZfL7kSxaiw",{"head":93},{"link":94,"style":95},[],[],1790694158963]