Paochunmei tea hanging pot Gao Chong
The water in the kettle is deliberately raised to allow the water to hit the Chunmei tea leaves and roll up, inspiring the aroma of the Chunmei tea leaves. This method is more suitable for impacting some aromas, especially spring plum tea like single clumps.
In addition to raising the pot, the height of the hanging pot must also grasp the thickness of the water column, accurately flush the water into the Chunmei teapot, and watch the timing to press the pot to collect the water. It is easy to overflow the water if you are not careful. It's not simple.