The traditional Taiwanese tea set features black glazing with grayish streaks. A cylinder shaped teapot (180 ml) has a tight-fitting lid that preserves the heat of the tea and a narrow spout that evens the consistency of the brew. A wooden handle doesn’t get hot and provides secure grip. A tea pitcher or cha hai (200 ml) serves to hold the infusion that was steeped in the teapot. 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. Roundish three-legged tea cups (50 ml each) have everted rims that ensure safe drinking of hot tea.