They are organized by number around the table. The dry leaf is then placed in the bowl and examined carefully. The dry leaf is then placed into the cup.
Boiling water is added and the lid is placed on the cup to retain the heat.
The infusion is then timed for 6 minutes. The lidded cup is then turned upside down, thus allowing all of the infused or wet leaf to drop onto the lid. The wet leaves are then examined very carefully, again. This slurping sound is caused by the tea being sucked into the mouth at the exact speed of 125 miles per hour. At this speed, the tea explodes at the back of the palate, forming minute mist particles.