Learn how to prepare green tea in the traditional style.
If you've ever visited China, you've probably seen people drinking tea straight from a tall, clear glass and sipping it throughout the day. It's a very common way for locals to enjoy their tea.
This method is formally called 玻璃杯泡法 (Bōlibēi Pàofǎ), which literally means “infusion in a glass cup.” This style is a habit for many older Chinese people, but younger people also use it, mainly because of its simplicity. For this reason, the Western tea community nicknamed it “Grandpa-style infusion.”
And honestly? We love it, especially with our Longjing or Bi Luo Chun. Available in our green tea collection , ready for you to try and enjoy to the fullest. It's an easy and relaxed way to enjoy green tea. It doesn't require complicated ceremonies, and you can even watch the leaves slowly infuse in the cup.
Materials you need for preparing green tea in the traditional style
- A tall, thick, heat-resistant glass (approximately 300 ml capacity).
- A kettle, ideally with temperature control.
Yes, that's all.
How to prepare green tea in the traditional style
- Heat the glass : Fill about a third of the glass with hot water. Hold the glass and gently swirl it around so the heat is evenly distributed. Then discard the water.
- Add the leaves : Use about 3-4 grams of tea.
- Add hot water : Fill the glass with hot water, approximately between 75 and 85 °C.
- Wait and drink : Let it steep for 2-3 minutes and drink directly from the glass.
Don't drink it all : leave about a third of the liquid in the glass and refill with hot water. You can repeat this 3-4 times, increasing the steeping time by about 1 minute each time. If the flavor becomes too weak, simply add a few more leaves the next time.
This technique is called "Leaving a tea base" (留根法 / Liú Gēn Fǎ). It consists of never completely emptying the cup: always leave a little liquid at the bottom before refilling. This residue acts as a base and softens the impact of the fresh hot water, preventing the leaves from releasing bitterness. It maintains a balanced flavor and makes each infusion smooth and consistent.
TIP: Three variations for preparing green tea that make all the difference
Did you know that the order in which you add the tea and water can significantly improve your brew? The best sequence depends on the harvest stage or leaf shape; for example, buds only, young buds, or mature leaves. Here's a quick guide to the three main methods:
Method of placing the tea leaves first
This is the most common and standard method for brewing green tea, as described in our previous guide. Simply add the tea leaves first, then the water.
Suitable for : Most green teas, especially mature, large, or rolled leaves that need full immersion and higher temperatures to fully unfurl and release their flavor. Ideal for teas like Gunpowder.
Two-step method
This method protects the delicate leaves from thermal shock and ensures a thorough infusion. It maintains a perfect balance: the aromas are preserved and the flavor is fully extracted.
How to do it : Add about a third of water to the glass, then add the tea leaves. Gently swirl the glass to moisten the leaves and finish filling it with hot water.
Suitable for : Most high-quality, young green teas. Ideal for teas such as Longjing , Wu Niu Zao , or Taiping Houkui.
Method of placing the tea leaves at the end
It's the gentlest method. The leaves don't receive a direct stream of hot water, but are gradually hydrated as they sink.
How to do it : First, fill the glass with water, then gently add the leaves. Watch as they slowly sink.
Suitable for : Extremely tender, delicate, and fuzzy green teas with a high number of buds. A classic example is Bi luo chun , whose small, rolled leaves and fine hairs are perfectly preserved with this method.
And that's it: you've mastered the traditional or "Grandpa" style.