debunix wrote:When I bought my little 'yixing' pots, one or two at a time, I was always careful to avoid the pots with single hole, because those seemed destined to let a lot of leaf bits into my tea. Do those of you who prefer the single-hole pots always use a strainer for pouring into a cup, or just deal with the leaf bits in the cup?
I never use a strainer, neither a serving pitcher. I think that those are completely unnecessary tools which just clog the tea place. Straight from the pot into the cups is the way how i like it - as simple as possible.
Some teas may have some bits of leaves, especially hard pressed Pu Erh's which can't be separated leaf by leave, such as many Tuo Cha's. Or Yan Cha's when i get close to the bottom and get a high percentage of dust (which actually is very tasty - a percentage of dust mixed with whole leaves, also in aged Pu Erh).
No problem. The bits mostly sink to the bottom of the cup soon, and i pour them out with the last bit.
Most teas though will have little or no leaves in the cup at all.
But if you don't like single hole pots, than you will not be able to use small old pots as all of them are single hole, as far as i am aware. At least i have never seen old pots with a filter other than the very large pots.