Tieguanyin is best brewed in a covered bowl, using purified water at a temperature of around 90 degrees Celsius. The first infusion is for rinsing the tea leaves and warming the cup. The second infusion, steeped for fifteen seconds, brings out the fragrance. Each subsequent infusion can be extended by fifteen seconds, but it is generally recommended not to exceed seven infusions. For spring tea, five infusions are typical. Once the tea loses its distinct aroma, it becomes spent leaves with little health benefit. Tieguanyin is not better with longer storage; its unique fragrant aftertaste is a characteristic of good tea, so fresh tea is preferable for tasting. Moreover, high-quality Tieguanyin has a pleasant acidity that diminishes over time if stored for too long.

Fresh tea is not always better; improper consumption can easily harm the stomach and intestines. Since fresh tea is newly harvested and has a short storage time, it contains relatively high levels of unoxidized polyphenols, aldehydes, and alcohols. These substances have little impact on healthy individuals, but for those with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, they can irritate the gastrointestinal mucosa. People with originally weak gastrointestinal function are more susceptible to stomach problems. Therefore, fresh tea should not be consumed in large quantities, and tea stored for less than half a month should be avoided.

Additionally, fresh tea contains relatively high levels of caffeine, active alkaloids, and various aromatic substances. These substances can also stimulate the central nervous system. Patients with neurasthenia or cardiovascular diseases should consume it in moderation and avoid drinking it before bedtime or on an empty stomach. The correct method is to allow the tea to rest for at least half a month before consumption.

During the tea brewing process, maintain a good posture: keep the head upright and shoulders level. Coordinate your eyes naturally with your movements. While brewing, keep the shoulders relaxed, elbows lowered, and lift from the wrist. Use the movement of the wrist to drive the hand's actions, avoiding raising the elbows high. During brewing, try to alternate hands as much as possible; do not use only one hand for all actions, and尽量避免交叉动作. When brewing, follow the principle of pouring high and serving low: you can pour water from a height or use various techniques as needed for brewing. However, when pouring out the tea soup, be sure to lower the teapot or brewing vessel to minimize the time the tea soup is exposed to air, thus preserving its temperature and aroma.

Tea tasting includes four aspects: first, examining the tea's name; second, observing the tea's shape and color (dry leaves and tea soup); third, smelling the tea's aroma (dry leaves and tea soup); and fourth, savoring the taste.