Strainer

The tea strainer, or cha lv, sits atop the fairness pitcher during gongfu service, catching the fine leaf fragments and dust that escape the gaiwan or teapot's built-in filter. While not strictly necessary for whole-leaf teas that produce minimal particulate, a strainer is invaluable when brewing tightly rolled oolongs that shed small pieces as they unfurl, or when using a gaiwan whose lid gap occasionally allows leaves to slip through. Strainer materials include stainless steel mesh (most common), silver (for those who believe silver ions enhance flavor), and ceramic. The ideal mesh size balances filtration effectiveness against flow restriction — too fine and the strainer clogs, too coarse and particles pass through. After each session, the strainer should be rinsed thoroughly and dried, as trapped tea particles harbor tannins that can stain and impart off-flavors. In Western tea traditions, strainers serve a similar function for loose-leaf brewing in mugs and teapots without built-in infusers. Novelty strainers in whimsical shapes have become popular gifts, though serious tea enthusiasts generally prefer the simple, traditional basket-style design for its superior performance.