Did you use the tea strainer correctly?

Some experienced tea drinkers who have a high pursuit of tea soup quality can experience the impact of different materials of tea strainers on tea soup through research. Choosing a suitable tea strainer is more conducive to the performance of the tea soup.
In actual brewing, some tea lovers do not like to use a tea strainer. The advantage of not using a tea strainer is that it is convenient and completely presents the true face of the tea soup. For some loose tea leaves with intact strands, rigorous tea making, and clean, it is normal not to use a tea strainer, or to use a tea strainer in the first few infusions during the brewing process, but not when there are fewer tea fragments later on.

But the drawbacks are also obvious, because most Pu erh teas are difficult to avoid breaking into small pieces during the pressing or prying process.

The gaps in the water outlet of a covered bowl or purple clay pot are generally not enough to block these broken tea or impurities, which not only affects the beauty but also the taste of the drink.

Tea strainers are mainly made of pure silver, stainless steel, etc. Pure silver is prone to oxidation and is not commonly used in daily life. Stainless steel tea strainers should be the earliest and most popular type of tea strainer.
Advantages: Durable and affordable.

Disadvantages: Firstly, it is difficult to avoid rusting after prolonged use; Secondly, the metallic taste may have a slight impact on tea; The third issue is that the mesh holes are not fine enough, and small particles can still be found at the bottom of the tea soup.

Although stainless steel tea strainers cannot be broken or used, they are prone to accumulate tea stains and rust scars over time, making them difficult to clean and maintain hygiene.