Q: Most tea drinkers in East Asia prepare tea in a way Westerners may not find familiar. Traditionally, the teapot should be quite small: about 3.46.8 oz (100200 mL) for a single serving. There are many traditional Chinese and Japanese tea vessels such as the gaiwan or shiboridashi designed for this purpose. For more consistent temperature control, warm the pot first by rinsing it with hot water. At a minimum, the tea leaves should cover the bottom of the vessel. It's common to fill it to full with leaves. Pour a small amount of hot water onto the leaves, then use the lid as a strainer to pour out the water without losing the leaves. Smell the aroma released as the leaves open up. Right after rinsing, fill the teapot with hot water. Because you're using so many leaves in a small teapot, you do not need to steep as long as usual. After thirty seconds or even just a few seconds for strong, dark tea pour the tea into your cup. The temperature of the water depends on the type of tea. Read the first section above for more information, or check your tea label. If you have the time, you can easily spend hours drinking one pot of tea. A high-quality loose leaf should stand up to many infusions. Steep for about 1030 seconds longer each time, and pay attention to how the flavor changes with each go. It helps to have a kettle with good insulation or a warming function, to keep your water at the same temperature. If you enjoy the more intense, complex flavor of the Eastern brew, but don't have the time to devote to it, try putting the leaves directly in a cup or thermos. Pour on more hot water frequently as you drink, never letting the water level drop below of the pot. This gives you an especially strong tea with some of the changing qualities of a traditional brew. If your cup has a lid, cover it after the second or third refill to keep in the heat that improves extraction. Pour hot water along the edge of the cup to stir the leaves up and mix it with the last infusion.
A: Choose a small brewing vessel. Put in a large amount of loose leaf tea. Rinse the leaves. Steep for about 30 seconds. Steep many more small cups. Try a more casual Eastern method.

Q: This method isn't much harder than the basic "puff" fold above, but it looks incredibly elegant, making it a great choice for when you're trying to impress your friends. To start, lay your napkin flat and fold it in half. Press down on the fold to make a firm crease. Unfold the napkin. For this method, it's more important than normal to use a stiff, square cloth napkin. These sorts of napkins hold creases more easily than paper napkins, making your final "fan" shape look much sharper. In addition, if you don't use a square napkin, the dimensions of your fan may be off. Folding parallel to the crease you put in the napkin, make alternating folds from one side to the other. Aim to fit about four to six folds on each side of the central crease the precise number doesn't matter. Press down to form creases as you go. When you're done, your folded-up napkin should be a long, skinny, "accordion-ing" strip. Note that your original crease should act as one of the folds in your "accordion". You may need to adjust the width of your folds slightly to get them to line up perfectly with the crease. Over time, this gets easier. Next, find the middle point of your accordion-ed strip and fold it over itself so that its edges line up. This should leave you with one round, folded end (probably too thick to crease at this point) and one open, fanned-out end. Now, all you need to do is put the napkin in your ring. Pull the ring up over the folded end of your napkin until it's about halfway up. Pull on the edges of the open end of your napkin to fan it out and display the accordion-ed folds. Congratulations! You're done. As usual, you can make a bold statement by simply putting this folded-up napkin in the center of your plate. You may also want to try putting the folded end in a skinny glass or champagne flute for an exotic, peacock-like arrangement.
A: Crease your napkin in half. Accordion-fold your napkin. Fold the accordion-ed napkin in half. Insert the folded end into your ring.

Q: Over the last several decades, lariats have been made from a variety of different materials that are suited for different purposes. Original lariats were made out of rawhide and had a creation process that took a couple of weeks. However, rawhide lariats are not the best choice for practical uses, like roping cattle. Manila is a popular option, as it is strong and sturdy. However, manila tends to alter flexibility with the weather. Reportedly, manila ropes become stiff when they are wet and limp when they are cold. Nylon is another popular option, as it is strong and does not have any of the issues with weather that manila does. It also comes in a variety of sizes. Poly ropes are popular today, as well. They have a synthetic core that is covered with a polypropylene coat and tend to conform to the roped object or animal quicker than other types of rope. Lariats come in various sizes, and some lengths are too much for a child to handle, while others are too short for an adult to use. Lariats that are 20-30 feet in length are appropriate for children. Lariats that are 40-50 feet in length are appropriate for adults. The standard sizes are 5/16 inch and 3/8 inch. The 5/16 inch lariat is described as "scant," while the 3/8 inch is described as "full." The scant rope is likely easier for children to handle. Lariats have three fibers that are twisted together. How tightly the fibers are twisted is what is called the "lay." Extra soft Soft Medium Hard Extra hard Lariats can be bought in a few different places, some of which seem unusual for the purpose. Rope stores Western stores Hardware stores Tack stores Online stores, like Amazon and eBay
A: Learn about the different materials from which lariats are made. Determine what length of lariat is appropriate for age and size. Choose a diameter for the lariat. Understand the lay of lariats. Know where to buy a lariat.

Q: To repair your bumper, you will need fiberglass resin, fiberglass matting strips, and a liquid hardening agent, along with plastic or wooden sticks to help mix the resin and a brush or other applicator to put it on the bumper. You can purchase these separately or in pre-packaged fiberglass repair kits. Look for the materials at auto supply stores. Grab your cloth matting and hold it up to a damaged area. Using a fabric marker, make a line on top of the cloth indicating the crack placement. Then, take your fabric to a solid working table and cut it using a precision knife. So you have enough overlap to support the fiberglass, leave about 20mm (0.79in) of space around the marked area. Repeat this with each crack. Grab a small container and pour in the amount of resin you think you'll need to cover a specific piece of fiberglass matting. Then, check the instructions on the back of your resin container and apply the recommended amount of hardening agent. Using a plastic or wooden stick, stir the substances together until they are well mixed. Once combined, most resin mixes stay soft for 8 to 12 minutes, after which they become unusable. Cover the back of a damaged area with a sheet of fiberglass matting. Using a brush or other applicator, cover the entirety of the cloth and about 2.5 inches (6.4cm) of the surrounding area with the resin mix. Repeat this with each crack, then let the matting cure in a moderately warm area for about 2 hours. For extremely large cracks, you may need to apply matting to the front of the bumper as well.
A:
Purchase resin, hardener, and cloth matting strips. Cut the fiberglass matting to the size of each cracked area. Mix the resin and hardener together. Apply the matting to your bumper using the resin mix.