There are well-established classic rules for brewing tea, which must be taken into account in order to get an excellent quality drink. First of all, in order to enhance the extraction of tea, it is necessary to warm up the porcelain teapot well. Then a portion of dry tea is laid. The brewing water should be soft, free of chlorine impurities. It is important to remember that boiling water is a very important point in the tea ceremony and goes through three stages.

The first begins with the fact that small bubbles of the "eye of the eye" rise from the bottom of the kettle. The second stage is the "fisheye", characterized by an increase and rapid rise in bubbles, the water boils with a "white key". The third stage is intensive water boiling with the appearance of large bursting bubbles and then spray, the tone of boiling water changes - “the sound of the wind in the pines”. Boiling water must be stopped before this “noise of the wind” is heard, since violent boiling means “death of water”. Good brewing tea requires a high oxygen content in the water, and it quickly disappears with the onset of intense boiling.

The teapot is filled with water by 2/3, covered with a linen napkin and infused for several minutes, after which they are added to ¾ volume. An indicator of quality welding is the presence of foam. In the process of tea drinking it is permissible to add hot water several times, but it is important not to expose the leaves. A freshly prepared drink should be consumed within a quarter of an hour, without rushing and fuss to get a real pleasure from tea!