Using a purple clay pot, a convenient brewing cup, or a covered bowl can all be used to brew dark tea. Because dark tea is pressed tightly and is more resistant to steeping, when brewing the first 1~2 infusions, you can pause for a few tens of seconds after pouring boiling water before pouring out the tea soup. From the 5th to 6th infusion, as the tea leaves have gradually loosened, the tea soup should be poured out immediately after pouring boiling water, and the soup color will be darker and nearly black (generally it is a golden yellow tea soup).

1. Traditional drinking method: Take 10 to 15 grams of tea, fill a pot or other container with 500 ml of water, bring to a boil, put the tea in, when the water boils again, simmer on low heat for 1~2 minutes, turn off the heat, filter out the tea residue, and drink.

2. Using the Gongfu tea drinking method: Use Gongfu tea utensils and follow the Gongfu tea brewing method to drink.

3. Covered bowl brewing method (most common in the south): Use a covered purple clay or ceramic cup or bowl, take 5~8 grams of tea, rinse with boiling water once, pour out after scalding the cup, then pour in boiling water again, cover and steep for about 1 minute, until the soup color is red and thick, then drink.

4. Cold tea drinking method: Use a ratio of 1 to 60, prepare the tea and water, boil the tea according to the traditional method, filter out the tea residue, let it cool and drink. It tastes better when placed in the refrigerator.

5. Milk tea brewing method: After boiling the tea soup using the traditional method, add milk in a ratio of 1 to 1 of tea soup and milk, add a little salt, and it becomes milk tea with Western Region characteristics.