When brewing Gongfu style, discarded water, tea and used leaves can be poured into Jian Shui (literally “pour away water”) receptacles. These are typically made of ceramic and/or metal, and may have a cover with drainage holes to conceal its contents. Larger Jian Shui, also called Shui Fang (水方), can be filled with hot water to wash and pre-warm teacups before serving. When dry pouring, i.e. warming tea utensils from the inside rather than the outside, Jian Shui are used in place of a Cha Pan tray or tea boat. Lidded Jian Shui closely resemble the Chakoboshi used in Japan, while in Europe they evolved into the versatile porcelain slop bowl or basin.