What is Jumping?
It refers to how tea leaves catch the air in the hot water and move up and down.
The jumping will gradually open the tea leaves to enhance the flavor and taste of tea.The secret to scrubbing a clean jumping is the hot water temperature.
Hot water around 95 degrees before boiling contains enough air to move loose loose tea.
Once the tea leaves sink into the bottom of the pot will reappear and after several times, you can drink it when the tea leaves sink in.