For this vintage tea aged over 30 years, the core brewing principle is to "awaken plum aroma, preserve aged charm, and highlight rock texture". The streamlined steps are as follows:s:

I. Pre-Brewing Preparation

1. Tea Awakening: Take 8g of tea (single serving), wrap it in rice paper, and place it in a cool, well-ventilated area for 1-2 hours. For compressed tea, gently pry it apart to avoid breaking the leaves.
2. Utensils: 110ml small zhuni (red clay) gaiwan (to concentrate aroma), glass fairness cup (to observe liquor color), 50ml white porcelain tasting cups (to enhance aroma).
3. Water: 100℃ boiling water (purified water is preferred; mineral water is not recommended). After boiling, let the water stand for 10 seconds to reduce harshness.

II. Core Brewing Steps

1. Warming utensils : Rinse all utensils with boiling water to maintain a constant temperature above 80℃.
2. Add Tea Leaves: Put 8g of tea into the gaiwan.
3. Infusion by Steeping Round: 
   • 1-3 steeping: Pour water along the gaiwan wall at a low height, steep for 5-8 seconds before serving (awakens inherent ingredients, dominated by aged aroma).
   • 4-7 infusions: Pour water in a circular motion at a low height, steep for 10-15 seconds before serving (faint plum aroma, rich and smooth liquor).
   • After 8 infusions: Pour water at a fixed point at a low height, extend steeping time by 5-10 seconds per round (sweet jujube flavor in the final infusions; avoid steeping over 60 seconds).
4. Tasting : Drink within 15 minutes after dividing the liquor. First smell the lid aroma (hot sniff) and cup bottom aroma (cold sniff), then sip slowly.

III. Note

1. Avoid high-height water pouring (prevents plum aroma volatilization and liquor turbidity).
2. Avoid over-steeping (steeping over 30 seconds tends to cause bitterness and astringency).

Key Logic

Adapt to the aged characteristics of the vintage tea:
Low-height pouring preserves plum aroma.
Short steeping prevents bitterness.
Constant temperature maintains aged charm.
This allows the faint plum aroma and rock texture accumulated over 30 years to be fully released.