An unknown tea tool?

[teaisme]

For some of the more expensive japanese greens I drink I like to squeeze the excess water out in-between infusions. Is there an actual tool for doing this or is this practice unorthodox and not recommended? Right now I just use a spoon. I imagine something with a flat circular plate attached in the middle by a straight piece of metal/wood would be ideal? Is there such a thing?

[Chip]

I just allow gravity to do its thing. I am going to steep at least 5 times generally, not much flavor to squeeze out at that point.

But yeah, pretty unorthodox I would think.

[gingkoseto]

For some of my oolong I often shake the pot hard at the end, which doesn't look very graceful but helps get rid of extra water.

By the way, the kind of kyusu with a circle of strainer screen is so great (obiami?) in draining water. Mine drains water better than any of my yixing, and I use it for dan cong. Well none of my yixing is top notch quality, but this kyusu is no more expensive than my yixing. I wish some obiami yixing can be made