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A tea strainer with a bamboo handle A tea strainer on a teacup. A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves.. When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water.
In the west, these teapots are commonly referred to as tetsubin, although the Japanese call them tetsukyūsu (鉄急須), or iron teapot, to make a distinction from the kettle. Cast-iron teapots often come with a tea strainer that fits inside. The prefectures of Iwate and Yamagata are best known for producing tetsubin as well as iron teapots.
The two most common types of kyūsu are yokode kyūsu (横手急須, side hand(le) teapot), which has a side handle and which is the more common type, and ushirode kyūsu (後手急須, back hand(le) teapot), which has a rear handle, just like teapots in other parts of the world; [1] there are also uwade kyūsu (上手急須, top hand(le) teapot).
Teapot: Used to steep tea leaves in hot water Tea kettle: Used to boil water Teacup: Vessels from which to drink the hot tea (after the leaves have been strained). There are many different kinds of tea cups. Tea tray: Used to hold teaware; also keeps the tea and hot water from spilling onto the table Tea strainer: Used to extract leaves from ...
Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too ...
A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water. It is often called a teaball, tea maker or tea egg. [1] The tea infuser gained popularity in the first half of the 19th century.