First, due to Tieguanyin's distinctive aroma and "royal mouthfeel," brewing water must be at the peak of boiling to allow steam to carry the fragrance and "royal" essence upward. High-quality Tieguanyin also possesses a lingering base aroma—even after drinking cooled premium tea, a refreshing fragrance persists in the mouth.
Second, the size of the lidded porcelain cup and the amount of tea leaves must be proportionate. While teapots were traditionally used for home brewing, lidded cups are now preferred for convenience. However, Yixing clay teapots or lidded cups are unsuitable because their porous nature and absorbency distort the tea's flavor.
Third, brewing should be done immediately after steeping. Average-quality Tieguanyin should not be steeped for extended periods.Only premium Tieguanyin can withstand steeping, though its broth quality will still evolve. Brewing time must be precisely controlled. Mastering the interplay between "cup, tea quantity, temperature (water and ambient), and time" is essential to achieve optimal broth quality. Even with identical 7g portions in a lidded cup, brewing times vary by tea type, requiring timely adjustments.