The seven correct steps for brewing Tea: boiling water, washing cups, adding tea leaves, Steeping, pouring tea, serving tea, and savoring the tea. The first step is to boil the water for brewing. The second step is to Rinse the Teaware with boiling water. The third step is to add tea leaves to the cup. The fourth step is to pour water over the leaves for steeping. The fifth step is to divide the tea into cups. The sixth step is to serve the tea to guests. The seventh step is to enjoy the tea with guests or friends.

1. Boiling Water

The prerequisite for brewing a good cup of tea is finding the right water. For brewing tea, the preferred choices are purified water and mineral water, which are considered soft water. One requirement for tea brewing water is that it needs to be boiled. Regardless of whether you use 80°C or 90°C water for steeping, the water must first be brought to a full boil at 100°C and then cooled down to the desired temperature.

(Generally, tender green teas can be brewed with water around 80°C, while black teas require about 90°C. Pu'er and compressed dark teas should be steeped in 100°C water.)

2. Washing Cups

Rinse the teapot and tea cups with water, including the spout and lid, and then quickly discard the water. This increases the temperature of the teaware, ensuring that after the tea is steeped, the temperature of the tea will not drop too quickly but remains relatively stable, allowing the soluble substances in the tea leaves to fully infuse.

3. Adding Tea Leaves

The simplest method among the seven correct steps for brewing tea.

Based on the size of the tea cup or teapot, place an appropriate amount of tea leaves inside. Generally, the ratio of tea to water is between 1:30 and 1:50.

That is, for every 3 grams of tea, add at least 150 ml of water. Those who prefer a stronger tea can add more tea leaves, while those who prefer a lighter taste can add more water.

4. Steeping

The tea leaves are delicate and bright in color. Brewing in a glass cup allows one to observe the beautiful movement of the leaves as they dance up and down in the water, making it highly aesthetically pleasing. White porcelain cups enhance the contrast between the tea's color and the white background, creating a visually delightful experience.

When pouring water, employ the technique of “three nods of the phoenix,” which involves lowering and raising the teapot three times. This not only signifies a respectful nod to guests but also helps ensure the tea is evenly steeped.

There is also the saying “seven parts tea, eight parts rice,” meaning that tea should be poured to just seven-eighths full, leaving room for politeness. If the tea is poured too full with boiling water, it could accidentally scald the guests.

5. Pouring the Tea

After steeping, the tea should first be poured into a pitcher, and then from the pitcher into the guests' cups. The cups are also known as tasting cups, indicating their purpose for tasting the tea.

The pitcher is sometimes called a fairness cup, symbolizing fair distribution of the tea.

6. Serving the Tea

Use a tray to carry the cups to the guests and place them in front of the guests' right hands. While serving, make a gesture inviting them to drink the tea with your free hand.

7. Savoring the Tea

Do not rush to drink the freshly steeped tea. First, observe its color and inspect its shape. Then, pick up the cup and smell the aroma before tasting it.

When sipping and appreciating the flavor, let the tea flow from the tip of your tongue along the sides to the back, and then return it to the center of your tongue. Repeat this two or three times to experience the aftertaste and sweetness of the tea.