Put the entire tea set on the plate in advance. Instill hot water into teapot and teacups to warm them up. Dispense the hot water from the teapot into the plate, and then put the tealeaves into the teapot.
Pour boiled water from a high spot into the teapot until it overflows. Then, throw away the water. (This process is called tea washing and used when making Chinese black tea.) Instill more hot water until it overflows, put the lid on as if you want to wipe out the foams on the surface of the tea.
Pour hot water on every area of the already-lidded teapot and leave it steaming for 1 to 2 minutes. (If it’s biscuit ware, then wait until the surface of the ware dry up.)
Pour the tea from the teapot into the chakai. Pour it down to the last drop.
Pour the tea from the chakai into every single cup. With the use of chakai, you can make every cup of tea have the same temperature.
Use a teapot or chakai to instill tea into tea-smelling cups.
Remove the tea from tea-smelling cups into normal teacups.
When enjoying the wonderful scent from the tea-smelling cup, drink the tea from normal teacups.
Prepare a teapot in advance. Instill hot water into the teacups to warm them up.
Throw away the water and put tealeaves into the teapot.
Instill hot water again and leave it steaming for 1~2 minutes. In the case of making Chinese black tea, throw away the water used for the 1st time to wash the tea wares.
Pour the tea into each cup with even amount.
Prepare a lidded bowl in advance and warm it up. Put tealeaves into the bowl and instill hot water.
Put the lid on and let it steam for a 10 minutes.
In the case of making peony tea, the tealeaves will open up by themselves and you can enjoy the wonderful sight.
Move the lid a little bit in order to drink the tea from the brim. It’s also applicable to drink the tea from teacups after you pour it from the bowl to the cups.
Prepare a warmed up glass in advance. Then, instill hot water inside gently.
Put in tealeaves from the top of glass.
Use a saucer as a lid and leave it steaming for a while.
The tealeaves will start drifting up and down; when it has already precipitated, then you are all set to drink it.