1. pot cup method pot cup method of the tea set is more elaborate, there are "tea four treasures" and affiliated tea plate, tea tray. The "four treasures" that is jade book simmering (boiling water ceramic pot), Shantou wind stove (red clay stove), Meng Chen canister (Yixing alabaster pot), Ruochen ou (small white porcelain cup). Drinking the specific method is: first wash the tea utensils, with the wind stove to elemi, bagasse or hard charcoal as fuel, simmering stewed water with the jade book, water boiling first scald pots, scalded to the inside to add 2-3 grams of Jinjunmei, that is, with the boiling water along the inner wall of the pot slowly rushed to the pot, need to be full of pots overflowing slightly, hold the lid of the pot bracketed pan surface of the foam, and with the boiling water to rinse the lid of the pot cover, and then rinse the pot surface with boiling water, to play the role of clean, warming. Then, take a larger cup filled with boiling water, will be four small cups, one by one rotating hot take on the plate. 15 seconds later, will be the pot of tea soup evenly touring pouring four small cups, make sure that the tea soup is uniformly thick and thin. Tasting to thumb, forefinger two fingers to support the side of the cup, the middle finger to support the bottom of the cup, moved to the nose in front of the smell, a little away from the smell, in order to appreciate the mystery of the fragrance, and then after the Xu test its flavor, can not swallow a mouthful, to "sip Yingzuihua".

2. cover cup method family brewing Jinjunmei generally appropriate to use this method, the method is simple.

(1)Boil fresh water. Brewing Jinjunmei water should be used with low magnesium and calcium "soft water". Fresh water, colorless and tasteless and high oxygen content of water is most suitable for tea, such as spring water, deep well water, stream water, commercially available pure water can also be used, but in order to use the Wuyi mountain Tongmu double spring temple spring water and water source for Hangzhou Qiandao Lake produced by the "Nongfushanquan" for the best. Tap water at home generally can not be used directly for tea, need to be processed by the appropriate water purifier and other equipment before making tea. Twice boiled water, water in thermos flasks, continuously boiling water, because the air in the water has been reduced, continue to use will make the unique aroma and color of Jinjunmei black tea reduced. Therefore, it is generally not suitable for use. Fresh water is best used after boiling for half a minute.

(2) Preheat the gaiwan, fairway cup and tea cup. The tantalizing aroma of Jinjunmei has to take advantage of heat in order to be emitted. Fierce this, if the boiling water is directly injected into the cold cover bowl, after brewing and then poured into the cold tea cups, the heat will be greatly reduced, so that the aroma can not be well played out. Therefore, before brewing should be covered bowl with hot water, and in the tea cup with hot water, to be tea almost brewing good, the cup of water pouring, and then injected into the brewed tea soup.

(3) Take an appropriate amount of Jinjunmei and place it in a covered bowl. In principle, 2 to 3 grams is appropriate, the amount of water to 150 ml is appropriate.

(4) Boiling hot water into the bowl. Jinjunmei black tea high boiling point compounds more, and oxidized polymerization of tea polyphenols more, need high temperature brewing, in order to play out its unique aroma. The first brewing time is about 15 seconds. If the brewing time is too long, the tannins and catechins in the tea will be released in large quantities, affecting the taste. If the brewing time is too short, the amount of amino acid release in the tea is insufficient, but not the unique "mountain rhyme" Jinjunmei.

(5) in the fairway cup placed tea filter to filter tea dregs. Soak a good hot tea filter or from the fairway cup into the cup, you can enjoy.