The set for Chinese and Taiwanese tea ceremony features fine crackle glaze covering and unglazed ribbed outer bottoms. A flat roundish teapot (170 ml) has a narrow spout for accurate decanting, a tight-fitting lid and a convenient handle. A spherical tea pitcher or cha hai (150 ml) with two loop handles 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. When not used the strainer is stored in the drip cup. Roundish tea cups (40 ml each) retain the heat of the infusion.