It's All About Tea — teaware

Whenever we are faced with the harsh reality of our favorite teapot that we painstakingly brought back from Japan breaking, we must ask ourselves the following question:

"Out with the old" or do I try repairing it?

For many, merely throwing it away is not an option. Especially if the piece of teaware holds a lot of meaning for us or we recently acquired it.

A quick online search will show kintsugi as the number one suggested method of repairing pottery. But is it really worth it? (Read more)

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 microporous and unglazed, so it interacts with the tea liquor, slightly softening bitterness and changing how the aroma presents. But there are so many different yixing teapots! They come in many shapes and different types of ZiSha clay. So, which Yixing Teapot should you choose for your tea? (Read more)

The Gaiwan has existed as part of traditional Chinese tea drinking since the 12th century, if not earlier. However, it was not always implemented in the same way as it is in today’s gong fu ceremonies. Back in the day, people would drink tea directly from the Gaiwan. (Read more)

Yunomi teacups are medium-sized tea cups ranging anywhere from 90 to 160 ml. They are the most commonly used teacups in Japan and can be found in almost every eatery and home. Unlike the chawan, which is used for more formal Japanese tea ceremonies, Yunomi cups are used for casual everyday tea drinking. (Read more)

A Cha Hai (茶海), also called Gong Dao Bei (公道杯), is the fairness pitcher used in Gong Fu Cha (工夫茶). After brewing in a gaiwan or teapot, tea is decanted into the Cha Hai before pouring into cups, ensuring every guest gets the same strength brew. (Read more)