1. Utensils

White porcelain gaiwans or small purple clay teapots are highly recommended, as they help bring out the aroma of the tea and make it easy to observe the color of the tea soup.

2. Water temperature and tea addition

Water temperature: 100℃ boiling water, high pour to release the rich fruity aroma.
Tea quantity: 7-8g for gaiwan (1:15 ratio), 1-2g more for Yixing teapot.

3. Serving time

Warm the cups and saucers, then add dry tea leaves. You can smell the aroma of roasting and the sweet fragrance of dried fruit.
It is ready to drink instantly, with a prominent fruity aroma when hot, a mellow taste when warm, and a refreshing sweetness with a hint of orchid.
The first 3 infusions: steep within 5 seconds (reduce dryness and preserve sweetness). The soup is golden and clear.
4-8 infusions: Each infusion should be steeped for 5-10 seconds (for a better blend of the aroma of smoky wood and orchid).
For each subsequent infusion, extend the steeping time, allowing for more than seven infusions to savor the evolving flavors of each.

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.
Quietly appreciate the layers of tea soup, from fresh and invigorating to mellow and sweet, and experience the state of "tea and Zen as one".