Gongdaobei — serving pitcher (公道杯, gōngdàobēi)

A gongdaobei (公道杯), also called a cha hai, holds brewed tea. The infusion is poured into it from a gaiwan or teapot before being shared among cups.

Pouring directly into cups one after another can give them different strengths. Collecting the entire infusion in a pitcher mixes it before serving. It is useful for one person too: separate the liquor from the leaves promptly, then drink at your own pace.

Choose a stable pitcher that pours neatly and holds the whole infusion with room to spare. Glass shows the tea’s colour; glazed ceramic works too. It should be suitable for hot drinks, easy to clean and free of unwanted smells. Unglazed clay can retain aromas.

Decanting cools the tea somewhat, but does not guarantee a comfortable drinking temperature. Let it cool as needed. A pitcher is optional: you can alternate small pours among cups, or simply remove the leaf-filled infuser when brewing a single mug.

Related teas

Chinese tea glossary