If you are getting into Gong Fu Cha, you have probably heard people suggesting using yixing teaware for brewing tea. This is because Yixing Zisha clay is micro-porous and unglazed, so it interacts with the tea liquor and can slightly soften bitterness and change how aroma presents.
So, Which Yixing Teapot Do You Choose For Your Tea?
- For Ripe Pu-erh:
A teapot with thicker walls and a more micro-porous clay, such as ZiNi (紫泥) or DuanNi (段泥)
- For Raw Pu-erh:
A teapot with medium to low porosity and not so thick walls
- For Black Tea (Hong cha):
Teapots with thicker walls and a small spout work best
Round teapots work well at… rounding out and mellowing teas, as well as making them sweeter! They also ensure that certain tea types, like rolled oolong, have enough room to expand.
Tall teapots are perfect for dark oolongs and certain black teas with large leaves, such as Dian Hong.
Flat teapots with thick walls also work well with darker teas. Many people like to give these teas slightly longer or heavier extractions, and a flat-bottomed, thicker-walled pot helps keep the heat stable while the leaves rest on the bottom and open up.
On the other hand, flat teapots with thin walls will work well with lighter teas. Due to the larger surface and thinner walls, the teapot will be cooling off relatively fast and prevent more delicate teas from overcooking while allowing them to release all the taste.
- For Light, Rolled Oolongs:
Round teapots with thinner walls and medium to low porosity work best
- For Dark, Twisted Oolongs:
We think that tall teapots work best for this type of tea. But some prefer brewing dark, oxidized oolongs in flatter pots, arguing that flatter teapots add stability to brewing, concealing the roasted notes and revealing yan yun/shan yun of such teas. In any case, the clay should be of medium porosity.
- For White, Green & Yellow teas:
Flat or round teapots with wide mouths, low porosity, and thin walls work best. Also, for a better cooling effect, consider a teapot with short legs.
For Yellow, Green, and White Teas: thinner-walled teapots with wider mouths help the water cool faster, which reduces the risk of over-brewing these delicate teas. In practice, these delicate teas are rarely drunk from yixing clay teaware. People usually prefer neutral porcelain or glass for these teas.
What Are The Different Types Of Yixing Clay (ZiSha)?
- Zi Ni (紫泥) – Purple Clay:
A widely used subtype of Zisha. It combines an iron-rich mineral composition with a semi-vitreous, micro-porous structure and stable heat retention, all of which can gently soften bitterness and change the tea’s flavor and aroma.
- Zhu Ni (朱泥) – Red Clay:
Zhu Ni clay teapots are fragile and challenging to make because the material significantly shrinks in the kiln. The clay is rich in iron and relatively dense compared with other Yixing clays, resulting in lower porosity. After firing, it is usually reddish-brown with a naturally tight, glossy surface that collectors prize.
- Duan Ni Clay: (段泥):
Dauin Ni is a broad category of Yixing clays and blends associated with particular ore ‘sections’ (Duan 段). Duan Ni bodies can fire in many colors, from beige and yellow to speckled or greenish tones. DaunNi formulations are usually more porous than typical ZiNi, so they tend to soften bitterness and astringency more noticeably, which some teas benefit from, while others may find it a bit muted.
- Lu Ni (绿泥):
Lu Ni is a relatively rare Yixing clay. Despite the name ('Green Clay'), it usually fires to a light, whitish, or yellowish color. Depending on the formulation and wall thickness, Lu Ni teapots can exhibit excellent heat retention.
For more information on teaware, check out our article Choosing The Right Teaware For Gongfucha.