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Liu Bao does not have to be boiled instead of brewed gongfu style, but boiling is one of the best alternative methods for mature or heavily fermented Liu Bao because prolonged extraction can reveal sweetness, body, woody depth, and savory flavors that short gongfu infusions may not emphasize.

Rinsing is common in some gongfu traditions, but it should not be treated as a mandatory rule for every tea.

For some teas, a brief rinse can prepare tightly compressed or rolled leaves and remove loose surface material. For others, especially delicate teas, throwing away the first infusion can mean discarding some of the most aromatic compounds.

Gongfu tea brewing is a Chinese tea preparation method that uses a relatively high amount of tea, a small brewing vessel, short infusions, and repeated steeping to reveal how a tea's aroma, flavor, texture, and finish develop over time.