I'm a fukamushi fan but also something of a newbie, and I'm a bit confused about how the tea is supposed to turn out: how much leaf should end up in my cup?

Until recently, I was brewing my fukamushi in an English teapot with a plastic strainer insert. It's an extremely fine mesh strainer--probably close to cheesecloth in mesh size. Then I decided this lacked something in aesthetics (plus I broke the lid of the teapot). I got myself one of those Bee House teapots with a metal strainer insert. I figured there wouldn't be much difference, but now tons of tiny deep-steamed leaves escape through the holes in the strainer and end up in my cup.

I think I preferred it the old way, without a lot of leaves in my cup. Which is a more typical way to drink fukamushi? I realize there's no right answer, just what you like, but I'm curious about the general preferences here. I noticed one of the teapots sold by O-Cha says it's designed for brewing deep-steamed tea. How fine is the strainer on that? Do you think it would be appreciably different from the Bee House strainer?

Thanks!

edit: Just realized maybe this should have been posted on the teaware forum. Moderator, please feel free to move if necessary.

The teapots for Fukamushi are taller and have a fine screen which mostly just covers the inner part of the spout. Since fukamushi has many fine leaf particles, these tend to get stuck in the screen on other types of teapot. In a fukamushi teapot, there is simply less screen.

You can still brew it in other types such as the kind which have a screen belt which goes all the way around, etc, but you'll have to get used to bits of leaves stuck in the screen.

Also, it's pretty normal to have fine bits of leaf in your cup, fukamushi will have a cloudy appearance.

Thanks, Kevin, this is what I wanted to know. I'll stick with the pot I've got for now and get used to more leaf in my cup.

I enjoy the way it looks after the tea settles in the bottom of the cup so I don't go out of my way to strain. Not sure about how your teapot works but if the mechanics are similar to a kyusu a slower pour can help with lessening the amount of tea leaves that make it into your cup.