After the water is boil, then the teapot first is rinsed with hot water. Using chopsticks or a bamboo tea scoop, fill teapot approximately with 1/2 or 1/3 full with tea leaves depend with how strong you like the taste and then pour boiling water into the pot. Hold the teapot over a large bowl, then let the overflow run into the bowl. Give the tea leaves a rinse by filling the pot half full with hot water, then draining the water out immediately, leaving only the soaked tea leaves. Now fill the pot to the top with more hot water, cover and pour additional water over the teapot resting in the tea bowl. Do not allow bubbles to form in the pot. When mixed with the tea, bubbles form a foam that is not aesthetically pleasing. Be sure to not let the tea steep too long; the first infusion should be steeped for only 20 seconds. In less than a minute, pour the tea into the cups by moving the teapot around in a continual motion over the cups so that they are filled together.
Each cup should taste exactly the same. After steeping, the tea can be poured into a second teapot or tea pitcher to be served at leisure. More water can be added to the teapot, and up to five infusions typically can be made from the same tea leaves. Be sure to add 10 more seconds for the second brewing and 15 additional seconds thereafter. Each pot of tea serves three to four rounds and up to five or six, dpending on the tea and the server. The goal is that each round taste the same as the first. Creating consistent flavor is where the mastery of the server is seen.