Li Xiangxi’s traditional Wuyi Tea Ceremony uses two yixing clay teapots, one for brewing and one as a pitcher. Use 5 grams of leaf in a four to six ounce teapot, rinse with 200° F water, then steep for four to five seconds. Pour the tea without a strainer into the second teapot.
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.
Every three infusions, stop and taste simple hot water. This is a critical part of Wuyi ceremony as sipping water gives a medium for the aftertaste lingering from early infusions to really come out. The water steeping is a way to appreciate aroma and aftertaste.