Infuse 4 teaspoons of Da Hong Pao for 125ml teacup or gaiwan, 8 teaspoons for 250ml glass or 16 teaspoons for 500ml teapot. If using a Gaiwan Gongfu style, infuse Da Hong Pao in hot water (100℃) for around 15 seconds for the first brew, extending the infusion time for the following brews. Re-steep for 6-8 infusions or more, depending on personal taste. If not using a Gaiwan Gongfu style, steep for around 1-2 minutes. Re-steep for 2–3 infusions.