Brewing
Fully boiling water (100 °C) throughout. At this age and with this leaf structure, there's no reason to hold back on temperature — the heat is what opens the tea up.
Slow steep / 焖泡 (particularly recommended): About 3g in a thermos or lidded mug with boiling water. Let it sit for 10–15 minutes or longer before drinking. This method suits the tea well — the extended time in hot water draws out the sweetness and the deeper aromatic layers that faster methods can leave behind.
Grandpa: Same as above, but in an open mug.
Gongfu: Break off approximately 5g with a tea pick and brew in a gaiwan or small teapot (around 110ml). First steep 20–30 seconds, extend by 10–15 seconds each round.
On gongfu timing: this tea is not afraid of a long steep — don’t rush it. If the water isn’t hot enough, or the steep is too short, the liquor won’t reach that deep, rich red and will come out thin and flat.
Western / pot: Around 3–5g per 300–400ml, boiling water, 4–5 minutes. The dark, full-bodied liquor comes through clearly.