1. Bring water to a boil until steady streams of large bubbles (Rope of Pearls). Pour water into the Tasting Cup. 2. Once water is fill to the top, pour water into the tasting bowl (Spoon is optional). 3. Now all units have been pre-heated. Place 5g of tea leaves into the heated cup (Yixing Red Tea was used). Smell and take notes on the heated leaves. 4. For the rinse; use fish-eye boiled water 195F. Pour a fine stream of water into one corner of the cup, letting the leaves get rolled and tumbled by the water. 5. Pour out the rinse from the cup immediately into bowl. 6. Make sure the air hole is on the top side to avoid spilling. 7. Drain until completely empty by dipping motion. 8. Take notes on the rinse color and discard rinse. For the first brew; pour 195F water in a fine stream aimed at one spot near the wall, until full. 9. Cover with lid and pour out after 30 seconds. Rest the cup onto the bowl. The knob on the lid and the bottom of the cup should sit nicely on the bowl. 10. After 15 seconds, empty cup completely by dipping motion. 11. Repeat above to 2nd brewing. You can either use a spoon for tasting or transfer liquor to serving cups. 12. After the brewing session, display the spent leaves for their visual appreciation.