Yunnan green teas are known for their earthy, vegetal flavor and smoothness. To bring out these desired qualities while avoiding too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf could “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 160 to 180 F, with one teaspoon of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.

Bing Cha leaf can be broken off in single serving pieces which separate into individual leaves during infusion.