STEP 1

Warm the cup(s) and teapot/gaiwan first by pouring hot water over them.

Step 2

Almost immediately pour the water away

Step 3

Add the appropriate amount of dry leaf

Step 4

Pour over water at the appropriate temperature

Step 5

Replace the lid and continue to pour the water over the small hole in the lid - note the tea bubbles out from the spout. This ensures the pot is full and maintains the optimum temperature

Step 7

Pour a little into each cup then pour steadily and continuously until the pot has emptied. Ensure all the liquid is emptied or the next infusion may be bitter

For tightly rolled teas like Oolong or compressed or aged teas like Pu-erh an addition to the process may be made.

From Step 4 go straight to Step 7: only half fill the Teapot and almost immediately pour the liquid away. This allows the leaves to unfurl a little and helps rinse aged teas before infusion.

Then repeat Step 4 and continue through to Step 7

Step 8

(Optional)

In order that your tea does not over-infuse and become bitter, tea that is left in the pot after the cup(s) have been filled, is poured into a server or Cha Hai (lit 'Tea Ocean').