It is recommended to use bigger tea sets such as ceramic sets, Yixing Clay sets or gaiwan to brew pu’erh tea, to enjoy the better quality and characteristic of pu’erh tea’s color, aroma and the taste. 90°c to 100°c of water temperature will be better.

For best tasting result, the pressed pu'erh tea should be pried to loose form and exposed in the air two weeks before brewing.

Ratio of tea and water: 1g:50ml (depending on personal taste)
 
The usual brewing method of raw pu’erh tea:

• Prepare certain amount of tea leaves for certain count of people.
• Rinse tea wares with hot boiling water.
• Put the tea leaves into a teapot.
• And then pour boiling water into it to wash off the dirt and impurities of tea, immediately drain off the water. In this case can improve the clarity of tea and also can fully release the true taste of pu'er tea.
• First steep: Pour the hot water into tea pot and steep for 10 sec.
• Transfer tea to a fair cup and ready to share.
• Enjoy the aroma before tasting it.

*Gradually increase steeping time when tea is fading out

     The tea is selected carefully from old arbor spring buds teas which grow in original ecological aged tea garden, Bingdao Village, Mengku Township in Yunnan with an altitude of more than 2000 meters. It is made by traditional handwork and processed in non-pollution environment. The shape is round with moderate tightness that filled same quality of material from inner to outer cake.

     The tea soup is bright and clear with rich and pure aroma. It tastes soft, smooth, mellow and sweet after taste. And the sweetness can last for a long time. The first sip of this rare tea makes the unique aroma full of the mouth. After tasting, the fragrance is everywhere in the mouth and it is refreshing.