When it comes to brewing Chinese tea, one would normally use a teapot or gaiwan (the one in white in pix). Add tea leaves and hot water into the gaiwan, hold up the gaiwan and tilt the cover a bit and proceed to dispense the tea. Tilting the gaiwan cover a bit will prevent the tea leaves from being poured out so you can continue to make further infusions of tea.
Japanese also use a teapot and a variation of the gaiwan to brew their tea. There are 2 major variations; shiboridashi (bottom left) and the Hohin(right). The Shibo has no strainer but has grooves incorporated in the design. You need not tilt the cover to dispense the tea. This is less risky than the gaiwan, in my opinion as it might reduce any accidental slips or spillage of the tea. The Hohin is a spouted gaiwan with a built in strainer. This vessal is also easy to use.
I enjoy using Japanese tea ware. They are more elaborated in terms of design and material. My Japanese tea ware collection are vintage pieces so I am more careful and deliberate in my tea brewing when I used them. Fun to use.