Set of bamboo utensils in a cloth pouch for preparing tea using the Gong Fu Cha method. Left to right:
- The scoop is used to transfer tea leaves into the teapot. It is large enough for tea leaves to be poured into it from a canister or bag, protecting the leaves from the risk of breakage.
- The tongs are used to handle the smelling and tasting cups.
- The spatula is used to remove the leaves from the teapot after brewing.
- The stick is used to dislodge any leaves from the teapot spout.
Note that the spatula or stick can also be used to push the tea leaves from the scoop into the teapot.