Tea Strainer 茶漏 chá lòu

What it's for

Strainers exist to keep leaf out of the cup. In gongfu service the strainer sits in the mouth of the gongdaobei during decanting and catches the small particles that escape the brewing vessel's built-in strainer. In Western service the strainer rests on the cup as you pour from a teapot without an infuser basket. It is one of the few pieces of tea equipment that is genuinely indispensable.

History

Tea strainers as a dedicated piece of silverware emerged in 18th-century England alongside silver teapots and the rise of formal tea service; Georgian and Victorian silver tea strainers are now collectible antiques. Chinese gongfu strainers historically used coiled horsehair, gourd, or hammered metal. The fine stainless mesh strainer is a 20th-century industrial standard adopted everywhere.

How to use

Rest the strainer in the mouth of the gongdaobei before decanting, or hold it over the cup as you pour from a teapot. Tap the rim of the strainer against the side of the vessel to dislodge stuck leaf, then return it to its stand between pours. Rinse promptly after a session; tannins stain metal surfaces and dried leaf fragments clog fine mesh.

Buying tips

Look for very fine mesh, ideally double-layered, and a handle that hooks securely on a gongdaobei rim. A separate drip stand keeps drips off the table between pours. Avoid strainers with plastic frames, which warp over time and trap residue. Silver strainers tarnish with tea; clean gently with a soft cloth, not abrasive polish.

Variants

• fine stainless mesh
• double-mesh
• silver Victorian strainer
• bamboo and horsehair (traditional Chinese)
• with companion drip stand

Best pairings

• all loose-leaf service
• broken-leaf teas especially

Teas to brew with this

• Dragon Well - Green Tea, China
• Biluochun - Green Tea, China
• English Breakfast - Black Tea, Blend
• Darjeeling First Flush - Black Tea, India
• Assam - Black Tea, India