Prepare a lidded bowl or a purple clay pot, take out 5g of Puer Tea (water to tea ratio is 1:20), first use boiling water to clean the lidded bowl and tea utensils, then place 5g of Puer tea in the lidded bowl, pour in boiling water and quickly pour out the infusion. The first infusion is for rinsing the tea and not for drinking. After adding water again, cover the bowl with its lid, and after about 7 seconds, filter the tea liquor into a pitcher, finally pour it into tea cups for tasting.

Puer Tea brewing Steps:

Prepare Utensils: Prepare the tea brewing utensils and the tea to be brewed. The utensils generally include: a lidded bowl or a Teapot for brewing, tasting cups, a pitcher, a strainer, tea tongs, etc. The recommended amount of tea: 6-8 grams of raw tea, 10-12 grams of ripe tea is appropriate.

Warm Utensils and Clean: Use boiling water to rinse the tea utensils according to the predetermined steps for brewing tea, achieving both cleaning and warming.

Add Tea: According to the capacity of the lidded bowl or teapot, take and add tea according to a tea-to-water ratio of 1:16.

(Shaking Aroma): In some tea evaluation sessions or tea art performances, there will be a step called ‘dry tea aroma shaking.' This involves using steam from hot water to make the dry tea emit its aroma, which can help judge certain quality factors and flaws in processing based on the aroma's expression.

Rinse Tea: This step is also known as washing the tea or waking up the tea. Puer tea requires boiling water for brewing; pour in water and let it sit for around 15-25 seconds before pouring out the infusion. Depending on the type of tea and the drinker's habits, rinse the tea 1-2 times.

Brew Tea: After rinsing, brew for drinking. Generally, for ancient tree teas, the first 10 infusions should have a Steeping time controlled at around 5 seconds. Afterward, adjust appropriately based on personal taste and how the tea is performing. For infusions 10-15, control the steeping time at around 10 seconds. This is a personal suggestion.

Serve and Taste: Pour the tea from the pitcher from left to right into the guests' tasting cups, with the host receiving the last cup. The cups should be filled to about seven-eighths full.