To brew a good cup of green puer, you need a bigger pot. Use less leaves and steep the tea longer. The liquor should be deep golden brown. Pour the brew into a wide rim teacup and let it cool. It best drunk when its is tepid.

The best teapot are the brownish purple clay variety. The pot should be highly fired to achieve this colour. when hit the pot should produce a high pitch resonant tone.

Water from a slight hard source are the best. The water should be boiled in a heavy base kettle over slow heat to prevent the lost of chi in the water. A good kettle will produce small bubble when the water is boiling.