1, wide pot to stay tea root smothering method: for the better quality of Pu-erh tea to take "wide pot to stay root smothering method." "Stay root" is after the "tea washing" from the beginning to the end of the tea soup will be left in part of the teapot, not to pour the tea soup dry. The "root" is the "tea washing" after the tea from the beginning to the end of the bubble to stay in the teapot part of the tea soup, not to pour the tea soup dry. Generally take "stay four out of six" or "stay half out of half". Each time out of the tea and then fill the teapot with boiling water, until the final tea flavor fade.

"Stuffed" refers to a relatively long period of time, and the rhythm is characterized by the word "slow"." The words "stay rooted" and "smothered" speak to the nature of Yunnan Puerh tea. Taking the root and smothering, not only can regulate the flavor of the tea soup from the beginning to the end, but also for the formation of the flavor of Pu'er tea to leave enough time and space, to achieve the best "tea ripe incense warm".

2, in the pot "Kung Fu Tea" method: is now drinking, each time the pour dry, do not leave the root of the tea. The volume of the teapot depends on the number of tea drinkers. With this method can also brew good Yunnan Puerh tea. For some of the newer Puerh teas or teas with light odor, use a medium-sized pot to brew and drink now, removing the new odor in the first few brews and improving the purity of the later brews. For some of the heavily fermented teas, it is easier to avoid blackening of the tea broth by adopting the fast brewing and drying method. For the tea with heavy bitter and astringent flavor, the fast brewing method can reduce the bitter and astringent flavor. For part of the mechanical kneading production of sun green Pu'er tea products, because the tea flavor leaching faster, the brewing of this method is also appropriate.

In reality, we often see a part of the improper storage and tea leaves texture is very good Pu'er tea, either mild moisture, or tampering with the flavor, the tea flavor is not pure enough when the soup is opened, but the sweetness and thickness of the tea is still available. For this type of tea, the brewing also used to wide pot boring method, just the first one or two bubbles do not stay root, three bubbles and then stay root boring.

3, gaiwan cup brewing method: this method is conducive to improve the brewing temperature, improve the aroma of tea, more suitable for brewing coarse old Pu'er tea. But for some tender tea, requires the brewer to be skillful, otherwise there will be "water stuffy" or hot cooked tea phenomenon. Covered bowl brewing to a certain extent to reduce the vessel on the tea soup mellow favorable impact,