The set for traditional Taiwanese tea ceremony is created to reveal all nuances of tea flavor. All items are covered with so called crackle glaze created with the help of craquelure technique when the glaze shrinks more than the clay. A gaiwan (100 ml) fits in the hand snuglу and has a tapering shape that facilitates flow of the infusion during decanting or drinking. A tea pitcher (150 ml) or a cha hai is designed to hold and serve the tea steeped in a gaiwan. The aim of this step is to even out the strength of the infusion and to provide all drinkers with the brew of the same aroma and intensity. A wide tea strainer with the silk net filters remains of the tea leaves after brewing. Tea cups are much smaller than those used in Western tradition.The drinker is supposed to savor his tea in 3 sips: the first - a small one, the second - a main one, the third - for after taste. A snag-shaped ceremonial coaster serves to hold the tea tools during the ceremony.