Bring soft water to the boil and leave to cool slightly to 95 - 98°C.

Warm the purple clay pot, pitcher and cups using some of the hot water.

For black teas, put 3g (1 teaspoon) into the pot. For red teas, put 8g (2 teaspoons) into the pot.

Pour 120-140ml hot water into the gaiwan in a circular fashion to allow the tea leaves to dance in the pot. For red teas, immediately discard the water. This awakens the vintaged red tea. Then pour more water into the pot.

Let the leaves steep 50sec to 1 min.

Empty the pot completely into the warmed pitcher and gently pour tea a little at a time into each warmed cup to ensure evenness.

For 3 or 4 more infusions, add more hot water to pot and adding 10 sec for each subsequent infusion.