Cover the bowl and make tea.

There are two common techniques for making tea by covering a bowl, namely, the three-finger method and the bowl-grasping method:

1, three-finger method

At present, the most common way to hold a bowl is to hold a bowl with three fingers, which is called the three-finger method; Because it looks elegant and feminine, many women like to use it.

There is a lid button at the top of the lid bowl, which is where we hold the lid when we open it. When filling soup, the pot cover adjusts the opening size, the index finger is placed on the button of the pot cover, the thumb and middle finger grasp the two sides of the bowl edge, the ring finger and little finger are bent and at the edge of the middle finger, and the bowl is covered vertically, so that soup can be filled.

Note that the ring finger and the little finger should not be tilted, which is a big taboo in tea art and will appear frivolous. If you don't hold it correctly, it's easy to burn your hand. You need to practice more and find the right position.

2, grasp the bowl method

Not many people use this technique, the posture is not as soft as the three-finger technique, and it is easy to burn because the whole hand presses the cover button. In tea ceremony, many men use it.

The key point of this method is to adjust the opening size of the pot cover first, press the pot cover button with your thumb, stick other fingers on the bottom of the pot cover bowl, with the pot cover facing yourself and the pot cover bowl vertical, so that you can hold soup.

This method of grasping bowls is simple to operate, can be mastered with one hand, and is heroic and atmospheric, and is mostly used by men.

Extended data:

Seven points for making a bowl of tea:

First, soft water brewing (pure water is the best);

Second, no matter what tea set is used, the tea leaves must be separated;

Third, the old water temperature of tea is high (100℃) and the tender water temperature of tea is low (80-90℃).

Fourth, the amount of tea (standard 120ml bowl): 3 g of green tea and black tea; Oolong tea 7g; 5-8g of Pu 'er tea;

5. Water injection technique: high fragrance and low hanging soup;

Sixth, the speed of soup: from fast to slow, the bubbles are elongated; Oolong tea should not be stuffy; The soup is thorough, leaving no residue;

7. Pay attention to heat preservation during the whole brewing process, and soaking tea leaves after cooling will affect the taste;