Tea infuser or strainer? Both tools are widely used but it’s important to make sure you’re using the right tool for the right tea leaves.
Tea infusers are placed directly into your cup or teapot, enabling the water to circulate around the tea leaves. Infusers vary in size and shape, but it’s important to choose the correct infuser depending on the size of your leaves. Large leaf teas such as Green, White or Oolong all require a larger infuser as the leaves unravel and expand when wet. If placed in a smaller infuser such as a tea ball, the leaves would suffocate and the infusion wouldn’t be as flavorsome and you may struggle to re-infuse afterwards.
When using a strainer, a teapot is usually used to steep the leaves as the strainer itself simply rests on the rim of your cup ready to catch the loose tea leaves as your pour. Strainers are typically used when a larger quantity of tea is being made and served at the same time. Strainers are more suitable for tea leaves that need a longer infusion time, don’t necessarily become bitter or harsh if left within the pot for a long duration of time.