* Preparation:
The tea pot, cups and utensils should all be collected together on the drip tray.

Almost boiling water should be poured into and over the teapot to warm the teapot quickly and uniformly. The water from the teapot should then be poured into the serving jug, let stand for a moment, and then poured into the cups. In addition to warming the teaware this step also cleans it.

Place the correct amount of tea into the warmed pot, and left to sit for a moment. Then fill the pot enough to cover the leaves with hot water, pause for 2-3 seconds and then empty the teapot into the serving jug. This rinses the tea and removes dust and debris. Place the lid on the teapot and pour the tea from the serving jug over the teapot; this helps give a glossy sheen to the surface of the pot.

Note: Gong Fu tea brewing generally uses more tea and a shorter steeping time than those used for other methods of brewing; this allows for more infusions. The tea-water ratio can be as much as one part tea to two parts water in Gong Fu tea brewing.

One of the goals is to insure that each additional infusion is identical to that of the first. Allowing for 15 seconds or so for each additional infusion will help accomplish this task.

* Gong Fu Tea Brewing:
The first infusion begins by filling the pot to overflowing with appropriately heated water. Before placing the lid on the teapot, use it to brush off any air bubbles from the top of the teapot. Pour more hot water over the pot to maintain the temperature, and then steep the tea for the appropriate amount of time.

Once the tea is brewed, pour it into the serving jug and from the jug into the cups.

Experienced Gong Fu tea brewers pour the tea directly from the teapot into the cups in a rapid circular motion; much practice in this maneuver is required so that each cup contains tea of the same strength.

The cup should be held under the nose to appreciate the aroma and observe the color of the brewed tea before drinking the tea. To appreciate the taste of the tea, it should be rolled around the mouth to cover all of the tongue and activate the taste buds, before swallowing; the cup should be emptied in two swallows.

* Cleaning
After use, tea leaves should be discarded and the teapot rinsed with cold water and left upside down to drain and dry; the pot should not be dried with a towel. The serving jug, tea cups and other utensils should be rinsed with hot water and wiped dry.

Scouring pads, soaps or other cleaners should never be used on Yixing teapots or utensils.