The traditional Chinese tea set features a unique celadon crackle glaze created with the help of so called craquelure technique when the glaze shrinks more than the clay. If you continue to drink tea of the same type from the same teaware, the brew will reveal more hues of flavor in the course of time. A tall tea pot (210 ml) stands on three legs and has a narrow spout that evens the consistency of the brew. A roundish tea pitcher or cha hai (130 ml) serves to hold the infusion that was steeped in the teapot before pouring into the cups. This step ensures that every participant of the tea ceremony will get the beverage of the same temperature, aroma and strength. A deep and wide tea strainer with the silk net catches debris of the tea leaves after brewing in the teapot. When not used the strainer is stored in the drip cup. 6 hemisphere tea bowls (50 ml each) retain the heat of the infusion and at the same time won't burn your hands.