1. Traditional Brewing Method

(1) Before brewing, rinse tea ware with boiling water and continue to rinse throughout the process to maintain warmth.

(2) Measure 7-10g of high mountain tea leaves into the teapot.

(3) Pour water slowly along the edge to avoid breaking the "tea core." Ensure tea leaves roll in the water.

(4) Immediately discard the water when leaves are fully submerged—this is called "tea rinsing."

(5) For Taiwanese high mountain tea, steep for about 20 seconds for the first and second infusions, increasing each subsequent brew time by 10 seconds.

Tip: Steeping time varies according to personal preference and relies on the brewer's judgment (spring water is recommended for better results).

2. Cold Brew Method:

Add approximately 3g of tea leaves to 500ml cold water (spring water) and steep at room temperature for 4 hours. Alternatively, refrigerate for 5-6 hours for enhanced flavor.

3. Daily Brewing Method:

Use a ratio of 1g tea leaves to 500ml water. Place leaves in a regular container like a mug, add 95°C hot water, and steep for 5 minutes.