For those who wish to enjoy a delicious Cup of Tea, mastering the correct brewing method is crucial. Factors such as the choice of teaware, the amount of tea used, the water temperature, and the Steeping time all affect the taste of the tea infusion.

For example, the choice of brewing vessel. Teaware with high density (such as white porcelain gaiwans) tends to produce teas with a more clear and uplifting aroma, while teaware with lower density (such as purple clay pots) produces a deeper, more subdued aroma; gaiwans allow for quick immersion and pouring out of the tea, applying little pressure on the tea; whereas with a purple clay pot, adding water, covering it, and pouring out the tea, if left to steep for too long, naturally results in a more bitter and astringent taste.

Another consideration is the water temperature used for brewing. Water temperature affects the release of compounds within the tea leaves, and the temperature of the tea infusion influences the presentation of its aroma and flavor. Boiling water can often destroy Vitamin C and other components in the tea, accelerating the extraction of caffeine and polyphenols, resulting in a bitter and astringent taste. Generally, for tender buds and leaves, a lower water temperature around 85 degrees Celsius is recommended; for more mature leaves, a higher temperature is suitable; and for roasted teas, a higher temperature is preferred.

The amount of tea used also plays a role. Using too much tea or having a high tea-to-water ratio will naturally intensify the taste of the tea infusion. If the steeping time is too long, the resulting flavor may be stronger and more bitter.