I. Equipment Selection

The first choice is a white porcelain gaiwan, which does not absorb aroma and has good light transmission, allowing you to clearly observe the golden ring and tea hairs in the tea soup, and restore the natural aroma of the sun-drying process; the second choice is a small-capacity purple clay teapot (80-100ml), which needs to be boiled in advance to remove any impurities.

II. Water Temperature and Tea Addition

Water temperature should be controlled at 90-95℃ (avoid boiling water to scald the buds and protect the active substances). The utensils should be thoroughly scalded before brewing to stabilize the temperature. The amount of tea leaves should be 5-6g (tea to water ratio 1:20) to match the concentrated internal quality of fresh ancient tree leaves and avoid excessive astringency.

III. Serving the soup

No need to rinse the tea. For the first three infusions, steep for 15-20 seconds to bring out the freshest floral and fruity aromas.
4-8 infusions: Extend each infusion by 5-10 seconds, and the aroma of aged wine and honey will gradually emerge;
After 9 infusions: Steep for 30 seconds, the last infusion will still retain a sweet and smooth taste. Leave 1/6 of the tea soup at the bottom of the cup after each infusion to maintain a stable concentration and fully release the inner qualities of the ancient tree and the sweet and smooth taste of the mountain forest from the tea king's handcrafted tea.