Set up the brew
Choose tea known to tolerate heat and use a non-reactive clean kettle. Begin with less leaf than gongfu brewing because boiling is efficient; pre-brewed leaves can also be simmered after several infusions.
Method, step by step
Bring water to a boil, reduce heat, add tea and simmer gently. Taste after two minutes, strain or lower heat when balanced, and add water before a second boil if needed.
How to adjust by taste
If medicinally bitter or dry, reduce leaf and heat exposure. If thin, simmer slightly longer before adding more tea. Sweet additions can mask faults, so evaluate the plain brew first.
Practical guidance
Try 4g of ripe Pu'er or Liubao in 500ml: rinse, simmer gently for three minutes, strain, then add fresh water for a second boil.
Identification and caution
Do not assume old tea is always safe to boil or drink. Inspect storage cleanliness and discard moldy or suspicious material.