8-11. Brewing tea: Discard the water used for rinsing the tea, pour in boiling water, cover the pot and steep for 4-5 minutes. During this time, you should continuously pour boiling water over the teapot, ideally three times, as high temperatures will allow the strong tea aroma to fully release. 3-6. Rinsing tea: Pour hot water at around 80°C along the cup wall into the teacup and rinse the tea quickly. 5-7. Brewing tea, upper, middle, or lower methods are all acceptable; here we choose the lower method. Pour in an appropriate amount of warm water to cover the tea leaves. 8-11. Gently shake the teacup to let the tea leaves fully absorb the water and emit their fragrance, then set aside for about 3 minutes. 12-15. Add water along the cup wall to fill it up for brewing, observe the tea shape, smell the tea aroma, and taste the tea infusion. [Tea Brewing Tools] One purple clay pot, Dongding Oolong Chichi 0014, one electric kettle, a basic gongfu tea set (including one tea sea, one six-piece tea accessory set, one ceramic tea storage jar). As shown in the figure below: 1-3. Warming the cup: Use boiling water to warm the tea ware so that it heats evenly. 4-7. Rinsing tea: Place about 5g of tea leaves into the purple clay pot, add boiling water, the key to rinsing tea is speed, not to extract tea flavor but to heat the tea leaves evenly and awaken the tea aroma. 11-16. Then use the high pouring method to fill with boiling water to nine-tenths full (we adopt the Phoenix Three Nods method), after 35 seconds, it's ready to drink. 1-4. Boil water, cool it down to approximately 75-85 degrees, pour the boiled water along the rim of the cup to warm the cup. Use a tea scoop to place 3g of tea leaves into the glass cup. 8-11. Brewing tea: After rinsing the tea, use the high pouring method to add boiling water into the teapot. Cover the pot and during this time, continuously pour boiling water over the teapot, ideally three times, as both internal and external high temperatures can make the rich tea aroma fully release. [Tea Brewing Tools] One clean wide-mouth transparent glass cup, West Lake Longjing tea (here we take the top-grade special aroma as an example), one electric kettle, a basic gongfu tea set (including one tea sea, one six-piece tea accessory set, one ceramic tea storage jar) as shown in the figure below: First, boil water with the electric kettle to 100 degrees Celsius, keep it on standby; Second, select water for brewing West Lake Longjing: either tap water or mountain spring water. Third, there are upper, middle, and lower methods for brewing Longjing tea. Here we choose the lower method. As shown in the figure below: 1. Warm the cup with freshly boiled water, 2-4. Use a tea scoop to take an appropriate amount of tea leaves (usually 5-7g per serving, depending on personal taste) and place them into the glass cup. 5-6. Wait until the boiled water cools down to around 85 degrees, lift the kettle high, and pour in an appropriate amount of water to cover all the tea leaves. ▲High Pour▲ Fourth, Tasting When the tea in the cup is drunk halfway, you can refill it. The brewing time increases with each subsequent brewing. [Tea Brewing Tips] The art of tasting Longjing tea: [Tea Brewing Tools] Teapot, fair cup, small straight-mouthed cup, Qimen black tea, French rose, one electric kettle, a basic gongfu tea set (including one tea sea, one bamboo joint tea accessory six-piece set, one ceramic tea storage jar). As shown in the figure below: 1-3. Warming the cup: Use boiling water to warm the tea ware, making sure it heats evenly. 4-6. Adding tea: Take about 5g of tea leaves and place them in the FH-204 Yiyao teapot. 7-8. Rinsing tea: The key to rinsing tea is speed, not to extract tea flavor, but to heat the tea leaves evenly and awaken the tea aroma. 9-11. Brewing tea: Discard the water used for rinsing the tea, add prepared rose flowers, pour in eight-tenths full of boiling water, cover the pot and steep for 2-3 minutes. 12-16. Serving tea: Pour the brewed tea infusion into the fair cup, then distribute the tea infusion into the small straight-mouthed cups. Smell the tea aroma, taste the tea flavor, Qimen black tea has a natural fruity scent, combined with the floral scent of French roses, the scent is fresh and inviting, and the taste is sweet and rich. 4-6. Upper, middle, or lower methods are all acceptable, here we choose the upper method. First, fill the gaiwan with two-thirds water, then use a tea scoop to take 3-5g of tea leaves and place them into the gaiwan. 13. Finally, observe the appearance of the tea leaves as they steep in the water. 12-15. Serving tea: Pour the brewed tea infusion into the fair cup, pour low and fast to avoid the tea aroma from dissipating. Distribute the tea infusion from the fair cup into the small mouthed cups, and you can now enjoy the tea aroma and observe the tea shape. [Tea Brewing Tools] One transparent glass cup, Taiping Houkui, one electric kettle, a basic gongfu tea set (including one tea sea, one bamboo joint tea accessory six-piece set, one ceramic tea storage jar) as shown in the figure below: 1-2. Warming the cup: Use hot water around 80°C to warm the glass cup. Take an appropriate amount of tea leaves (7-8 pieces) and place them into the glass cup, root side down, to admire the tea shape. For water temperature, use water around 75°C to 85°C. Never use boiling water at 100°C because Longjing tea is unfermented and thus the tea leaves are very tender. If too hot water is used, it will damage the tea leaves and also extract the bitter taste, affecting the taste. So how do you control the water temperature? We certainly won't use a thermometer to measure, so the best way is to first pour the boiling water into a "fair cup", then pour it into the tea cup for brewing, which easily controls the water temperature. Another thing to remember is to pour high and pour low. Because "pouring high" increases the surface area of the water column in contact with air, making the cooling effect more effective. 7-9. Brewing tea: First add one-third of the cup capacity with boiling water, then add full water after 1-2 minutes. 7-10. Shake for about 30 seconds, hold the glass cup and gently shake it in one direction to let the tea leaves get wet and heated evenly. 12-15. Serving tea: Pour the brewed tea infusion into the fair cup, pour low and fast. Distribute the tea infusion from the fair cup into the small mouthed cups, and the strong tea aroma will immediately spread in the air. [Tea Brewing Tools] One purple clay pot, Da Hongpao (here we take the top-grade as an example), one electric kettle, a basic gongfu tea set (including one tea sea, one bamboo joint tea accessory six-piece set, one purple clay pot, one ceramic tea storage jar) as shown in the figure below: 1-3. Warming the cup: Use boiling water to warm the tea ware, making sure it heats evenly. 4-7. Rinsing tea: Use a tea scoop to take an appropriate amount of tea leaves and place them in the purple clay pot, the key to rinsing tea is speed, only need to awaken the tea aroma, no need to extract tea flavor. [Tea Brewing Tools] One ceramic gaiwan, Huangshan Maofeng (here we take the top-grade as an example), one electric kettle, a basic gongfu tea set (including one tea sea, one bamboo joint tea accessory six-piece set, one ceramic tea storage jar). As shown in the figure below: 1-3. Warming the cup: Use hot water around 75-85°C to rinse the ceramic gaiwan, making sure it heats evenly. 4-6. Adding tea: Upper, middle, or lower methods are all acceptable, here we indicate the lower method, use a tea scoop to take 3-5g of tea leaves and place them into the gaiwan. 7-14. Brewing tea: First add an appropriate amount of hot water around 75-85°C to cover the tea leaves, cover the cup. After 1-2 minutes, add full hot water along the cup wall, and you can now enjoy the tea aroma. 7-8. Rinsing tea, good Biluochun tea has a lot of fine hairs, rinse the tea before brewing to remove the fine hairs, rinse quickly. 9-12. Discard the water used for rinsing the tea, pour the warm water along the edge of the gaiwan. [Tea Brewing Tools] One straight-mouthed glass cup, Junshan Silver Needle, one electric kettle, a basic gongfu tea set (including one tea sea, one tea accessory six-piece set, one ceramic tea storage jar) as shown in the figure below: 1-4. Boil water, cool it down to approximately 75-85 degrees, pour the boiled water along the rim of the cup to warm the cup. Afterwards, use a tea scoop to place 3g of tea leaves into the glass cup. 5-8. Brewing tea, upper, middle, or lower methods are all acceptable, here we choose the lower method, pour in eight-tenths full of warm water. Afterwards, gently shake the teacup to let the tea leaves fully absorb the water. Observe the beautiful scenery of the tea leaves gradually standing upright in the water, finally, taste the tea. [Tea Brewing Tools] One ceramic gaiwan, Biluochun tea (here we take the top-grade as an example), one electric kettle, a basic gongfu tea set (including one tea sea, one bamboo joint tea accessory six-piece set, one ceramic tea storage jar) as shown in the figure below: [Tea Brewing Tools] One straight-mouthed glass cup, Liu'an Guapian, one electric kettle, a basic gongfu tea set (including one tea sea, one bamboo joint tea accessory six-piece set, one ceramic tea storage jar). As shown in the figure below: 1-4. Tool preparation, a set of gongfu tea ware (tea tray, white porcelain gaiwan, fair cup, strainer, wide-mouthed cup, tea accessory six-piece set), tea leaves (kept in a dedicated tea jar, using Gan De AAA as an example), boil the water, Tieguanyin requires boiling water for brewing, use boiled water to warm the cup. 5-7. Place 7-8g of tea leaves into the gaiwan. 8-11. Add water to rinse the tea, rinse quickly without extracting tea flavor. 12-14. Discard the water used for rinsing the tea, pour the boiling water along the edge of the gaiwan. 15-18. Gently scrape off the floating white foam with the pot lid or gaiwan lid to make it clean and fresh. 19-22. After brewing for 3-4 seconds, the tea infusion can be served, Tieguanyin emphasizes the separation of tea infusion, distribute the tea infusion from the fair cup into the wide-mouthed cups. 23-24. Taste the tea, after drinking, observe the tea shape. 1-3. Boil water, cool it down to approximately 75-80 degrees, use boiled water to warm the cup.