A pot of high-quality Tieguanyin depends on factors such as water, teaware, and brewing time. The brewing method for Anxi Tieguanyin tea can be considered unique and distinctive.

"Water from a mountain spring is best, a charcoal stove is ideal, and small teaware is preferable," meaning that mountain spring water is the best choice, small and convenient teaware is optimal, and using charcoal to boil water is highly recommended.

For water, mountain spring water is the best choice, as good water quality can better bring out the tea's intrinsic qualities. The ideal water temperature is 100°C boiling water. For brewing Tieguanyin, a ceramic gaiwan or a purple clay teapot is recommended.

The aromatic type of Tieguanyin should be brewed in a gaiwan because it is made of white porcelain, which does not absorb flavors and conducts heat quickly.

The robust type of Tieguanyin should be brewed in a purple clay teapot with a wide spout. A narrow-spouted teapot is not conducive to heat dissipation, causing the tea to "overcook" quickly and bringing out a "harsh" taste.

For the aged type of Tieguanyin, when using a purple clay teapot, it is best to "awaken" the tea leaves by rinsing them first, similar to brewing aged Pu-erh tea, to make the tea soup smoother and more aromatic.

Generally, the brewing process for Tieguanyin can be divided into: preparing the tea, admiring the tea, placing the tea, brewing, serving, tasting, refilling water, and cleaning up. The steps include White Crane Bathing (rinsing the cups), Dragon Enters the Palace (adding the tea), Hanging Pot High Pour (pouring water), Spring Breeze Brushing the Surface (skimming foam), Lord Guan Tours the City (pouring tea), Han Xin Orders Troops (even distribution), Appreciating the Color (observing the tea), and Savoring the Nectar (drinking the tea).

Specifically, White Crane Bathing refers to rinsing the teaware with boiling water. Dragon Enters the Palace means placing the Tieguanyin tea into the teaware. Hanging Pot High Pour involves pouring boiling water from a height into the teapot or gaiwan to make the tea leaves swirl.

Spring Breeze Brushing the Surface is gently skimming off the white foam with the lid to keep the tea clean. Lord Guan Tours the City is pouring the brewed tea (after 1-2 minutes) into cups in sequence. Han Xin Orders Troops means evenly distributing the last drops of tea into each cup to ensure consistent flavor.

Appreciating the Color involves observing the hue of the tea. Savoring the Nectar is enjoying the tea while it's hot, first smelling its aroma, then tasting its flavor, sipping slowly, and savoring the experience. A small cup of tea, though not much in quantity, leaves a lingering fragrance on the lips and a sweet aftertaste, bringing joy and a unique pleasure.