Li Xiangxi’s traditional Wuyi Tea Ceremony uses two yixing clay teapots, one for brewing and one as a pitcher. For black teas, however – especially smoked and extremely buddy teas – Li Xaingxi recommends instead using a porcelain gaiwan. Use 5 grams of leaf in a four to six ounce gaiwan, rinse with 200° F water, then steep for four to five seconds. Pour the tea without a strainer into the second teapot.
For the Tongmu Reserve Jin Jun Mei, use cooler water at about 180-190° and avoid using a strainer to enjoy the beautifully effect of the fine downy hairs of this bud-set tea.
Use scent cups and tasting cups if at all possible. Scent cups are taller porcelain cups designed to trap the aroma of a tea. If you don’t have scent cups, simply use a smaller cup as a scent cup and pour the infusion from the smaller cup into your drinking cup, then smell the empty cup before drinking out of the full cup.