To brew Pu'er aged Tea well, you can follow these steps: first, choose suitable teaware, a purple clay pot or a Gaiwan are both good options; then, rinse the teaware with boiling water to raise its temperature. Place an appropriate amount of aged tea in the teaware and pour boiling water over it. The first infusion can be quickly discarded to awaken the tea leaves. Subsequent infusions can have their Steeping times gradually extended to allow the tea leaves to fully release their flavors. It's important to balance the water temperature and steeping time to brew a delicious cup of Pu'er aged tea.

To brew a great pot of aged tea, start by selecting your teaware. For aged ripe teas, a purple clay pot is recommended. If you're using a pot of similar volume, opt for one that is ball-shaped, as it better retains heat and enhances the aged character of the tea. The process of warming up the pot (wake-up pot) and waking up the tea is very important. Before brewing, warm up the pot with boiling water, which has the same effect as preheating a gaiwan. Pour boiling water inside and out of the purple clay pot to ensure proper temperature control, so that when you add the tea and pour in the water, the pot walls won't absorb too much heat and reduce the necessary heat for brewing the tea.

The choice of water for brewing has been important throughout history. In the Ming Dynasty, Zhang Yuan wrote in “The Tea Record” that “Drinking Tea values freshness of the tea and purity of the water.” If the water loses its purity, it becomes no different from ditch water; tea depends on water to reveal its taste, and without good water, even the best tea cannot achieve its true flavor, highlighting the critical impact of water quality on the quality of the tea infusion. Different waters contain varying trace elements that all affect the mouthfeel. A safer option is to use bottled high-quality mountain spring water or water specifically marketed for tea brewing.

Finally, the brewing technique and the method of pouring the tea also matter. For aged ripe teas, remember to lower the height of the water flow, keep the pouring point fixed, and slow down the force and speed of the water. Let the tea slowly soak in the water, and the resulting tea will be richer and more flavorful.