When starting Gongfu Cha (Chinese or Taiwanese tea ceremony), the first things you need are a tea pot (or gaiwan) and tea cups. However, as you brew tea more frequently, you may encounter practical issues such as "I want to put tea leaves into the pot without spilling them," "I don't know where to put the hot lid once removed," or "I want to prevent water droplets from wetting my table."
At SEKIMONO, we suggest that those who already have a tea pot or gaiwan consider adding auxiliary tools in the following 3-step order based on their purpose: ① Tea Scoop (for measuring/introducing tea leaves) → ② Lid Rest (for keeping the lid clean) → ③ Pot Stand (for protecting the table during a dry-style tea service).
Step 1: Tea Scoop (Chasoku) | Preparing and guiding leaves into the pot
A tea scoop is a tool used to scoop tea leaves from a canister, observe their shape and color, and gently transfer them into the opening of the tea pot.
- Hygienic, no-touch handling: Keeps tea leaves in excellent condition without transferring oils or moisture from your hands.
- Smooth insertion: Allows you to slide the tea leaves into the small opening of the tea pot with ease.
Dimensions: SEKIMONO offers four tea scoop designs ranging in total length from approximately 157 to 161 mm.
Representative piece: Plum Blossoms of Jiangnan | Copper Tea Scoop (approx. 157×54mm, $79 )
Step 2: Lid Rest | Elegantly resting the hot tea pot lid
The lid of a tea pot becomes very hot after pouring hot water, and condensation forms on its underside. Using a lid rest prevents you from placing the lid directly on the table, which could wet or dirty it, and keeps your movements during the tea service refined.
- Table protection and cleanliness: Prevents condensed water from dripping onto the table, maintaining a clean tea setting.
- Copper construction: A dedicated tool designed to receive the lid so it does not have to be placed directly on the surface.
Specifications: Approx. 53 mm in diameter and 20 mm in height. A space-saving design that fits comfortably in the corner of your tea tray.
Representative piece: One Thought | Copper Teapot Lid Rest (approx. φ53×H20mm, $59 )
Step 3: Pot Stand (Kosho) | The base that supports a dry-style tea set
In modern Gongfu Cha, the "dry-style" (Ganpao) method is widely used, where a shallow tray is placed beneath the tea pot to keep the table dry, rather than using a large, drainage-based tea board. The pot stand insulates the table from the heat of the tea pot and catches any minor drips.
- Peace of mind for your table: Protects the surface from heat and drips, while providing a designated spot for the tea pot.
- Easy-clean 2-piece design: The drip tray and stand ring can be separated, allowing for quick cleaning after your tea service.
Specifications: Diameter of approx. 192 mm. Designed to provide ample space for standard tea pots (around 100–200 ml).
Representative piece: Fortune from All Directions | Copper Teapot Stand (approx. φ192×H30mm, $139 )
Comparison Table for Auxiliary Tea Tools
| Tool | Role | Approx. Dimensions | Price Range | When to Consider |
|---|---|---|---|---|
| Tea Scoop (Chasoku) | Measuring, observing, and introducing leaves | Total length 112–185 mm | $79–$89 | For handling leaves |
| Lid Rest | Keeping hot lids clean | Approx. φ53 × H20 mm | $59 | For lid placement |
| Pot Stand (Kosho) | Supporting pot & table protection | Approx. φ192 × H30 mm | $129–$139 | For dry-style surface protection |
Explore the SEKIMONO Tea Ware Collection
You can view the variations in dimensions and design for each tool on our category pages.
View Copper Chinese Tea WareIf you would like to understand the basic setup of Taiwanese tea tools and the dry-style brewing method, please see our guide to selecting Taiwanese tea tools.
For dimensions and configurations for a compact, one-person desk tea set, please check our guide to selecting tools for a personal desk tea service.
For information on step-by-step assembly of tea scoops, lid rests, pot stands, and tea trays, please refer to our guide to essential Chinese tea tool sets.
