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温壶 Heating the teapot 一、温壶。茶欲展香必先温壶，作为行茶前的暖身动作。热水可在壶内停留片刻，同时可进行赏茶。 I. Heating the teapot. For a thorough admiration of the tea fragrance, the teapot has to be heated first as a warming-up before the tea ceremony. The hot water can stay briefly within the pot, and tea admiration can be conducted at the same time. 赏茶 Tea admiration 二、 赏茶。从观赏茶叶的外形，进而期待茶汤，是引导客人走入茶人预构情境的必要流程。2. Tea admiration. It all starts from admiring the outward appearance of tea leaves, and then it is the expectation of tea soup, which is the necessary step in introducing the scenarios prefabricated by the tea master. 温盅 Heating teacups 三、温盅。壶水可直接温盅，应专注于每一环节的注水倾汤，当做指尖运气的练习。3. Heating teacups. Hot water from the pot can be used directly to heat the cups. Attention should be given to every step of pouring tea water (soup) onto the cups, which can be regarded as an exercise of concentrating one’s energy onto the fingertips. 温杯 Heating tea glasses 四、温杯。夏天温盅的水可利用以暖杯，冬天则可分别预热。待茶出汤前再将杯中之水倾出，有利聚香。4. Heating tea glasses. In summer, the water from heating the cups can be used to warm the glasses; in winter, separate hot water can be used for this purpose. The hot water in the glasses will not be poured out until Just before tea soup is poured out of the pot. 纳茶 Making tea 五、纳茶。球形或体积小的茶可直接经茶则入壶，膨松或条形茶则可借助茶匙，先往后松茶再推前。若茶则太小，可把茶则当滑溜梯，边转动茶仓边溜茶。唯茶则不应停靠在壶口，恐沾湿。5. Making tea. Spherical or small-sized tea leaves can be placed into the teapot with a tea measure, while the fluffy or bar-shaped tea leaves can be placed by teaspoons, first by dragging the tools backward to loosen up the tea leaves, and then by pushing the tools forward. If the tea measure is too small, it can be used as a moving slide, where tea leaves are gradually slipped into the tea pot by turning around the tea caddy. This action should not be stopped near the sprout of the teapot for fear of getting it wet. 注汤 Pouring boiling water 六、注汤。水应煮沸再依茶类需要而降温，烧水壶点注时可注意由低注点再直线拉高，待水满至壶约七八分时，再压低以断水，如书法的提笔与按笔，点注时指尖应自然运气。气压低闷时壶小不易展茶，可做淋壶追热的动作，先循壶外圈后往内圈淋，或右手从五点钟方向运水切入。6. Pouring boiling water. Water has to be heated to the boiling point, and then it can be cooled according to the requirements for different tea. When the hot water is poured into the teapot from the kettle, it has to be done from a low point and then the pouring point of the sprout can be hoisted upward. When the water in the teapot is 70-80% full, the pouring point should be lowered to approach the teapot. 候场 Waiting 七、候场。壶是茶修行的道场，一如面对结跏趺坐的行者，应避免心浮气躁，干扰茶汤的气场。茶人在候汤的片刻可目视壶而作观想，心定神闲。7. Waiting. The teapot is the hall for the cultivation of tea ethics. In the same way when we face meditating monks who sit cross-legged, we should avoid anxiety and haste which may disrupt the whole environ for the tea ceremony. Tea servers can gaze at the teapot or ponder over some lofty things during the short wait and settle down and set his mind at ease. 出汤 Letting out the soup 八、出汤。倾壶瞬间应如跳水员腾空一跃之势，可先放开壶盖，到一定角度在扣紧，然后九十度角垂直手腕，放松手臂，待茶汤几近倾出，再做个回壶的动作将剩余茶汤尽出，避免久浸苦涩。8. Letting out the soup. Pouring from the teapot should be like a diver’s sudden jump into the air. At this time, one can loosen up the lid of the teapot to a certain angle, and then tighten it up. Subsequently one should lift up one’s wrist at an angle of 90 degrees, and then relax the arm. When the tea soup is almost all poured out, stop the pouring action and restore the position of the teapot to a certain extent, before pouring out the rest of the tea soup. This is to avoid the bitter and astringent taste when tea leaves have been soaked for too long in the tea soup. 分茶 Distributing tea 九、分茶。斟茶时需注意茶盅角度，流口的中心点微微朝内，便于控制汤流。利用拇指与中指力量运转茶盅，使茶汤一如橄榄油的滑度落下。9. Distributing tea. When serving tea, pay attention to the angle of the handless teacup. The center of beak of the teacup should be slightly turned inwards, and this is convenient for controlling the flow of the tea soup. The teacup is turned through force from the middle finger, so that the tea soup can slide down as slippery as olive oil.
传杯 Delivering the cup 十、传杯。浅托能突出杯身线条，但不易将杯托起，可利用手的虎口靠着杯身角度将茶传送出去，并注意此刻杯身是否呈水平状，避免茶汤溅出。10. Delivering the cup. Shallow saucers can highlight the streaks on the outside of the cup, but it is not easy to lift or raise the saucer. The V-shaped web between the thumb and the index finger can be leaned upon in delivering the teacup. Pay attention at this time to whether the teacup is held horizontally to avoid spilling the tea soup.
去渣 Eliminating the offscourings of tea leaves 十一、去渣。当茶汤高潮退去渐趋平淡时，应适时停下。观赏叶底是主人向茶做的最后致敬，一如送行者的姿态，庄严感怀。11. Eliminating the offscourings of tea leaves. When the best tea soup is gone and it is beginning to be plain and tasteless, one should stop using the tea further. Admiring the tea leaves at the bottom of the teapot is like saluting to the tea for the last time, like paying the last respect to a friend who is gone, solemnly, seriously and emotionally.
清壶 Cleaning the teapot 十二、清壶。去渣后以热水涤荡壶体，并借水之旋力将茶末瞬间倾出。食指扣入鋬内，以中指与拇指运转壶身，唯壶嘴应微微朝上，避免碰撞。 12. Cleaning the teapot. When the offscourings of tea leaves have been poured out, hot water should be used to shower the whole body of the teapot, when the dust tea can be rinsed out immediately with the force of the water.
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