Usually, after the tea leaves are infused, only the liquid is poured into the teacup.
That is, the tea leaves are filtered out.
If we keep the tea leaves inside the liquid, the tea will become stronger because the infusion will continue.
In the case of Japanese green tea, it’s easy for the tea to become too bitter.
However, in China there’s a way to drink the tea without ever taking the tea leaves out of the infusion.
I don’t know how it’s called in Chinese, but I’ve often seen it online as “grandpa style”.
Normally done inside a glass, one can keep adding hot water or even more tea leaves, adjusting along the way.
I believe that people want to look at the beauty of the tea leaves suspended in the liquid.
But this isn’t what I wanted to talk about.
As you can see in the picture that I took in Japan, occasionally a few tea leaves are included for decoration purposes.
Since it’s just some tea leaves, it won’t affect the taste too much.
I think that the wet leaves look much better in the liquid, as opposed to observing them all piled up inside the teapot.
I’ve tried it and it has a good visual effect.
You can add a small amount of value this way at a tea tasting, or just when serving tea to friends and family.
Especially if it’s a high quality tea leaf.
It might be worth showing, and even eating the leaves.