Small and simple. From time to time I still use it when I need a mobile Chaxi (next to my computer, for instance). But this it doesn't happen very often anymore.
I must have bought it in San-Yi roughly 18 years ago. Every Taiwanese person who was making serious tea had one at that time. The more massive the better, like a SUV!
A bamboo scoop for the dry leaves, a long stick/spoon, a clamp and a brush.
The coasters for the cups were also made of bamboo. It was very 'country style'.
Thanks to my classes with Teaparker, I've moved on and use now a Chabu to match the tea, the season and/or a feeling. It's simpler and more creative. Tea is at the center and the rest in functional beauty at its service.