A fine pot of Tieguanyin is inseparable from factors such as water, Teaware, and brewing time. The method of brewing Anxi Tieguanyin can be considered unique and stands on its own.

“Water is best when sourced from a stone spring, the stove is most effective with charcoal fire, and teaware is preferred to be small.” This means that mountain spring water is ideal, small and convenient teaware is best, and if the water is boiled with charcoal, it's even better.

For water, mountain spring water is optimal, as good quality water can better bring out the essence of the tea. Water temperature should be 100°C boiling water. For brewing Tieguanyin, use lidded bowls made of Ceramic or a purple clay Teapot.

The fragrant style of Tieguanyin should be brewed in a lidded bowl because it is made of white porcelain, does not absorb flavors, and heats up quickly;

The robust style of Tieguanyin should be brewed in a Purple Clay Teapot, and it should have a large mouth. If a small-mouthed purple clay teapot is used, it will not allow the tea leaves to dissipate heat properly, causing the tea leaves to become overcooked quickly within the teapot, which will result in a bitter taste;

The aged style of Tieguanyin, when brewed in a purple clay teapot, should be allowed to awaken like aged Pu'er tea before brewing. The resulting tea soup will be more mellow and smooth.

In general, the brewing process for Tieguanyin can be divided into: preparing the tea, appreciating the tea, placing the tea, brewing, serving the tea, tasting the tea, refilling, and cleaning up. These steps include White Crane Bath (washing cups), Dragon Entry (placing tea), High Pour (brewing tea), Spring Breeze Over Surface (scraping foam), Guan Yu Tours the City (pouring tea), Han Xin Counts Soldiers (distributing tea), Appreciating Color (viewing tea), and Tasting Dew (drinking tea).

Specifically, White Crane Bath involves washing the teaware with boiling water. Dragon Entry is placing the Tieguanyin tea into the teaware. High Pour involves pouring boiling water into the teapot or covered bowl to make the tea leaves tumble and turn.

Spring Breeze Over Surface involves gently scraping off the floating white foam with the lid of the teapot or covered bowl, making it fresh and clean. Guan Yu Tours the City involves pouring the tea after one to two minutes into each of the lined-up Teacups. Han Xin Counts Soldiers involves pouring the remaining tea evenly into each cup, ensuring that the flavor of the tea soup in each cup is consistent.

Appreciating Color is observing the color of the tea in the cup. Tasting Dew involves sipping the tea while it's hot, first smelling its aroma, then tasting its flavor, sipping and smelling alternately, taking small sips. Although the amount of tea consumed in one cup is not much, it leaves a lingering fragrance in the mouth and a sweet aftertaste in the throat, creating a refreshing and enjoyable experience.