If you do not have a straw, you can use your pointer finger if you would like. If you have a straw to use, cover the bottom hole with your finger or pinch it closed so that there is resistance. Imagine drinking from a very thick milkshake out of a straw.

I learned this method from my private clarinet instructor. I first learned how to form my embouchure from what I call 'the milkshake method'.

The pitch that should sound is the F# on the top line of the staff. Make sure to keep the embouchure in position. Once all of these checkpoints feel correct to the clarinetist, take a deep breath from the diaphragm and blow fast air through the mouthpiece. Bringing the lower jaw and chin outward and downward will increase the quality of tone. The chin will naturally move downwards and flatten out if the corners of your mouth are firm enough. There should still be a little pink showing. Don't roll your entire bottom lip over your bottom teeth. This provides a cushion for your bottom teeth and for the mouthpiece. The bottom lip should be slightly curled over your bottom teeth. It will also help balance the sound in each register. The pressure from firming up the corners of your mouth will prevent air leakage. While doing so, place your fingers on the corners of your mouth to feel how they are moving. To help firm up your corners, form your mouth as if you were going to whistle or spit watermelon seeds at someone. Firm corners stabilize the mouthpiece and helps keep it in place. The corners of your mouth should be firm. The corners of your mouth, the bottom lip, the top lip, the chin and the top teeth. The clarinet embouchure consists of five checkpoints. Since you can't look at your own mouth, a mirror or camera become extremely helpful when forming the embouchure. I also suggest practicing embouchure formation with a mirror or front-facing camera. That way, you won't be distracted by holding the clarinet or playing notes while forming the embouchure. I suggest forming the embouchure with only the reed, ligature, mouthpiece and barrel. The embouchure is also important for producing a quality sound and tone. The embouchure is all of the muscles in and around your mouth that form the formation necessary to hold the clarinet mouthpiece in place. What is an embouchure?Įmbouchure is a french word for 'holding in the mouth'. This article will discuss strategies to help clarinetistsįorm the embouchure, techniques and exercises that will strengthen theĮmbouchure over time, and common embouchure mistakes and solutions. It is very importantįor young clarinetists to learn clarinet embouchure properly right from

The clarinet embouchure is one of the most important factors in creatingĪnd executing a beautiful, in-tune and full sound.

Is puffing your cheeks bad