Charcoal-roasted Tieguanyin tea possesses both the flavor of fire and the inherent character of Tieguanyin. Brewing should be tailored to the tea's properties, and storage should consider both moisture protection and aging. Specific methods are as follows:

I. Brewing: Bringing out the roasted aroma and flavor of the tea

1. Utensils

The preferred choice is a 110ml white porcelain gaiwan: it does not absorb aroma, reveals the layers of charcoal aroma and orchid fragrance, and allows for easy observation of the soup color;
Second choice: Zhu Ni/Zi Ni Zisha teapot (flat and round shape): softens the tea soup and makes the aroma of roasted tea more mellow.

2. Water temperature and tea addition

Water temperature: 100℃ boiling water (high temperature awakens the internal substances, avoid simmering in warm water);
Tea quantity: 7-8g for gaiwan (1:15 ratio), 1-2g more for Yixing teapot.

3. Serving time

First 3 infusions: Pour out within 5 seconds (reduce dryness and preserve sweetness);
4-8 infusions: Each infusion should be steeped for 5-10 seconds (for a better blend of the aroma of smoky wood and orchid).
After 9 infusions: extend for 20-30 seconds

4. Techniques

Pour boiling water from a high position (15cm) to release the aroma, then pour from a low position (close to the rim of the cup) to preserve the aroma.

If the smoky flavor is too strong, you can open the lid and let it cool for 30 seconds after the second infusion to remove the dryness.