1．特色：
1. The characteristics
用于冲泡陈茶，在纸巾上分出茶形，以及洗杯的讲究。
Use old tea, sort out the tealeaves on a napkin and follow certain rules of washing teacups.
2．冲泡步骤：
2. Steps for making the tea
备具：首先将布巾折叠整齐，放在泡者习惯位置，茶盘放在壶的正前方。
Prepare the tea ware: have the napkin folded neatly and placed at the position wher the tea maker used to place the saucers, right in the front of the teapot.
整茶形：因泡茶所用的者是陈年茶，碎渣较多，所以要整形，将茶置于纸方巾上，折合轻抖，粗细自然分开。整理完茶形，将茶叶置放桌上，请客人鉴赏。
Sort out the tea: as the tea is used, old and has many leafs, it is necessary to sort it before making it. Put the tealeaves on the napkin, fold and shake it gently, the coarse tealeaves and the fine tealeaves will get separated. After that, put the tealeaves on the table for the guests to check them.
烫壶：烫壶时，盖斜置壶口，连壶盖一起烫。
Heat the teapot: when heating the teapot, the lid should be heated at the same time by placing it on the opening of the teapot.
置茶：烫壶用的水倒掉后，盖放在杯上，等到壶身水气一干即可置茶，将细末倒在低处，粗形倒近流口，避免阻塞。
Put the tea in the teapot: after pouring away the water which was used to heat the teapot, place the lid on top of the cup. The tea can be put in the pot as soon as the water and steam inside the teapot has vaporized and the teapot is dry. Put the fine tea at the bottom and the coarse tea near the spout to avoid it being blocked.
冲水：泡沫满溢壶口为止。
Fill the teapot with water: fill the teapot with water until the water reaches up to the spout.
洗杯：诏安式所用茶杯为蛋壳杯，极薄极轻，洗杯时将杯排放小盘中央，每杯注水约三分之一，洗杯时双手迅速将前面两杯水倒入后两杯，中指托杯底，拇指拨动，食指控制平衡，在杯上洗杯，动作必须俐落灵巧、运用自如，泡茶的功夫高低从洗杯动作就可断定。
Wash the cups: egg-shell shaped cups are used in the making of the tea in Zhao’an style. These cups are very thin and light. Before washing them, the cups should be placed in the center of the saucer, water should be filled up to one-third of its height. When washing the cups, you should pour the water with both hands in the two cups in the front row, and then quickly move to the other two cups which are in the following row. By holding two cups in your hands, keeping your middle fingers in the bottoms and thumbs on top, while balancing with index finger, wash the cups on other cups. Your actions in the washing process should be quick, neat and skillful. One can judge if the tea maker is skilful or not by checking the process of washing the cups.
诏安式以洗杯来记量茶汤浓度，第一泡以双手洗一遍，第二泡以双手洗一来回，第三泡则以单手洗一循环，主人喝的留在最后，水溢杯后，用中指擦掉一小部份水，食指、拇指捏拿倒掉。
In Zhao’an style of making tea, the level of how strong the tea turns out to be is calculated from the number of cup washings. In the first round, cups are washed once with both hands; in the second round, the cups are washed with both hands a round; in the third round, the cups are washed with a single hand for all the cups. The teacup for the host should be washed in the end. When the cup is filled with water, one should rub it with the middle finger, then pour away the rest of the water in the cup with your index finger and thumb gently holding the cup.
倒茶：持别注意要轻斟慢倒，不缓不急，以巡戈式倒法，第一杯留给自己，因为含渣机会可能比较大，茶流成滴即应停止。以三巡为止，焙火较重的茶，三巡后，香味尽去，皆不取。
Fill the cups with tea: when filling the cups with tea, pay special attention to be gentle and slow, without hurry or delay. And pour the water in every cup. The first cup of tea should be kept for yourself, as it most probably contains a lot of leafs. You should stop pouring tea to the cups as soon as the continuous tea flow stops and it starts to dribble. All cups should be filled for three times at maximum, for heavily fried tea will run out of its flavor after three times and therefore should not be used anymore.
清洁茶具：以备后用。
Clean the tea ware: Tea ware should be cleaned for later use.