**6. How to drink Chungtaejeon**

Tea utensils such as brazier, pipkin, bamboo chopsticks, teacup and cooling bowl are necessary before boiling and brewing. Also, you can add one piece of Chungtaejeon in one pot (about 1 L) before boiling [1]. There are generally two methods for drinking. The first way to drink Chungtaejeon is drinking after boiling. You can turn leaves into roasted ones in gentle heat for 3–4 minutes. It has sterilization effect, and it adds savory flavor and is a unique flavor. And then, you can add Chungtaejeon leaves split in a liter of boiled water. After you boil it for more than 5–4 minutes, you can have it thoroughly infused. Therefore, you pour boiled water in the tea kettle, and you can add Chungtaejeon leaves split and infuse tea sufficiency. Also, you can have it with ginger, yuzu, quince and herbal medicine depending on your preference. The second way to drink Chungtaejeon is drinking after brewing as follows; roast heat pottery, brassware, and soup bowl or roof file slowly and turn them into golden brown so that can be boiled to drink, on the other hand, the green smell of tea will diminish and unique aroma and flavor will deepen if it is lightly roasted. Also, the color of tea gets better and foreign substances can be eliminated. But, tea should be roasted, not burned. Divide it into small pieces (division into 3–4 parts) so that roasted Chungtaejeon can be easily brewed. And then, pour about 500–600 ml of boiling water at 100°C, and then leave it for more than 10 minutes. After that, drink brewed tea using a cup. It can be brewed about 3–5 times more.
