Many tea enthusiasts have experienced this phenomenon: when brewing the same type of tea, the taste (such as the degree of bitterness and astringency in Pu'er tea) can differ between that of a tea artist and their own. In fact, the bitterness and astringency of tea can be reduced by selecting the right Teaware and controlling the brewing method.

The methods are:

1. Use a wide-mouthed, thin-walled Gaiwan (covered bowl).

2. Lower the water temperature for brewing; after boiling, let the water sit for a few minutes to cool down to 85–90 degrees Celsius before using it to brew the tea.

3. Don't use too much tea; the leaves should not occupy more than half of the gaiwan once fully infused.

4. Pour the water slowly and high above, allowing it to gently flow down the side of the gaiwan without stirring the leaves.

5. Control the Steeping time.

6. After pouring out the tea, do not cover the gaiwan; instead, place the lid aside to avoid steaming the tea.

7. Do not use the saucer under the gaiwan, as it slows heat dissipation and increases the temperature inside the gaiwan by 2–3 degrees Celsius.

8. When breaking apart Compressed tea, try not to break it into small pieces; if there are many broken fragments, the bitterness and astringency will be more pronounced and harder to control.

When you only have a clay teapot and no gaiwan, in addition to paying attention to lowering the water temperature, controlling the amount of tea used, and the steeping time, also note the following: when pouring water, tilt the pot so the water does not directly hit the tea and does not stir it, and keep the pot lid off.