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 ripe 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

This primely selected "one-bud two-leaves" tea is from original hometown of world tea, Menghai county of YunNan Province where the best connatural condition provided for tea growing. This tea cake is being through traditional withered, hand rolled and stone mold suppressed with golden tips blended. It is really an uncommon tea cake that is made exactly right looseness.