For brewing aged Pu-erh tea, a purple clay teapot is most suitable. The key point is temperature—the higher the water temperature, the better. Methods include using a thick-walled pot or pouring boiling water over the teapot before serving the tea. Good aged Pu-erh doesn't require overly precise brewing techniques; strong brews have their rich flavor, while light brews offer a delicate elegance. Old tea is like a well-experienced elder, sophisticated and smooth in handling matters.

New tea is different. It contains many unstable factors. Brewed properly, it tastes pleasant; otherwise, it may have off-flavors. When brewing new tea, avoid using excessively high water temperature. Use boiling water for rinsing, but not for the actual brewing. It's better to use less tea leaves rather than too much. Overly strong new tea is not enjoyable. Some techniques include not brewing immediately after rinsing—instead, leave the lid open and let the leaves cool slightly before brewing. This way, you can brew a more palatable new tea.

For those unaccustomed to the taste of Pu-erh tea but who wish to use it for weight loss and lipid reduction, what can be done? It's simple: don't treat Pu-erh solely as tea. You can add chrysanthemum or honey and enjoy it as a daily beverage.