Fairness Pitchers, Strainers, and Tasting Cups
The gaiwan is the star; the fairness pitcher, strainer, and tasting cups are the supporting cast. Choose the supporting cast well and brewing gets easier, and the tea looks better too.
What Is a Fairness Pitcher For?
A fairness pitcher (公道杯), also called a chahai or a serving pitcher, is the vessel you pour all the tea from your gaiwan or pot into at once. It has two purposes:
- Keeping every cup the same strength: If you pour from the gaiwan straight into cups, the first cups are weaker and the last ones stronger. Pooling the tea in the pitcher first and then serving everyone means each person gets the same tea, hence the name "fairness."
- Getting the leaves out of the liquor: Pouring the tea off completely means the leaves don't keep steeping, so the next infusion won't turn bitter.
How to Choose a Fairness Pitcher
- Larger than your gaiwan: For example, pair a 110–150 ml gaiwan with a 150–200 ml pitcher so a full infusion fits.
- Glass is the most practical: You can see the liquor color, the gold of raw pu'er and the bright red of ripe pu'er at a glance.
- It should cut off cleanly: The spout shouldn't drip or let tea run down the side when pouring.
- Heat-resistant: Choose heat-resistant glass to avoid cracking from sudden temperature changes.
Do You Need a Strainer?
Not necessarily, but we highly recommend one. Most pu'er is compressed tea, so prying it apart inevitably creates fine bits, and ripe pu'er has plenty of broken leaves too. A strainer placed over the pitcher catches these fine particles, giving a clearer liquor and a cleaner mouthfeel.
When you can skip the strainer:
- Loose tea with intact leaves, or dragon pearls, which produce very few fine bits;
- When you want to see the liquor as it really is (strainers usually aren't used in professional evaluation).
Types of Strainers
| Type | Characteristics |
|---|---|
| Fine stainless steel mesh | The most common, easy to clean; fine mesh catches small particles |
| Stainless steel with etched holes | Flat holes that don't trap debris, but very fine particles pass through |
| Ceramic strainer | Attractive, but the holes are larger and won't catch fine bits |
| Pitcher with built-in strainer | Strainer and pitcher in one; convenient but harder to clean |
Rinse the strainer from the back right after brewing so the particles stuck in the mesh fall out.
How to Choose Tasting Cups
Tasting cups are small cups for sipping tea, commonly 30–60 ml.
- White interior: Shows liquor color best; we recommend white porcelain for your first set of cups.
- Flared rim: Easy to drink from and won't burn your lips.
- Shape: Cups with a wide mouth and shallow body let aroma disperse quickly and taste crisp; cups with a narrow mouth and tall body concentrate aroma and suit smelling.
- Size: One infusion from a pitcher fills 2–3 cups nicely, so 30–50 ml is the most common.
If you want to focus on aroma, you can also use an aroma cup: fill the tall, slender cup with tea, pour it out, and smell the lingering fragrance at the bottom.
Does Cup Material Affect the Taste?
It affects how you "perceive" the tea, but doesn't really change the tea itself:
- White porcelain: The most neutral; shows liquor color most clearly and presents aroma cleanly.
- Glass: See-through and quick to lose heat, so the tea is cooler on the palate.
- Thin porcelain: A thin rim feels refined on the lips, and the aroma seems brighter and more uplifting.
- Thick pottery, wood-fired cups: Hold heat well and feel warm in the hand; the tea stays hotter, so ripe pu'er and aged tea taste mellower.
- Metal cups: Heat retention or loss depends on the metal; some people find a slight metallic note, so they're less used for tasting.
So the same tea really can feel different from different cups. To compare, split one infusion into two kinds of cups and drink them side by side.
A Suggested Set
- A 110–150 ml white porcelain gaiwan;
- A 150–200 ml glass fairness pitcher, plus a fine stainless steel mesh strainer;
- 3–4 white porcelain tasting cups of 40 ml.
This combination can brew any pu'er and makes it easiest to see the tea clearly. Overall teaware planning is covered in Starter Teaware Sets.
Order and Portions When Serving
When pouring from the pitcher, fill each cup 70% full, leaving room so guests can pick up their cups without burning their fingers. For a larger group, pour back and forth, for example half a cup each first, then topping each one up, for a more even strength. After the last drop, return the pitcher to its place with the spout facing your side.
When You're Short on Cups
When there are more people than cups, glasses or small bowls work fine. As long as the inside is clean and free of odors, any cup can hold tea. Keep 2 extra tasting cups on hand, and unexpected guests are no problem.
FAQ
What is a fairness pitcher for? Pouring all the tea out at once so every cup is the same strength, and getting the leaves out of the liquor so the next infusion isn't bitter.
Do I need a strainer? Not necessarily. It's highly recommended when pried pu'er leaves fine bits; with intact loose tea or dragon pearls, you can skip it.
How do I choose tasting cups? A white interior, flared rim, and 30–50 ml capacity are the most common; cups with a narrow mouth and tall body concentrate aroma more.
Does cup material affect the taste? It affects how you perceive aroma and temperature; white porcelain is the most neutral, thick pottery feels warm and round, and thin porcelain makes the aroma seem brighter.