As many variations as there are within tea categories, there are the same with teaware. It is no surprise that there is an ideal teapot or gaiwan for each type of tea. Many find these through experimentation, while some knowledge is more widespread. However, in general, there are a few things to keep in mind when choosing the right teaware for a particular type of tea. Whether it's for gong fu or more casual tea drinking.
Choosing The Best Teaware Based On The Type Of Tea
White tea:
We can divide white teas into two main categories: aged and non-aged.
Non-aged white teas can be delicate and graceful. For this reason, we don’t recommend brewing them in thicker teapots that retain heat. Instead, go for a teapot or gaiwan with thinner walls. The best option is porcelain. This way ensures that the tea leaves stay fresh, leaving us with a cup of the freshest, most floral white tea.
On the contrary, aged white teas will only benefit from thicker-walled teaware. A nice heat-retaining yixing is one of the best options for aged white teas, which will only heighten the tones of fallen leaves and sweet soy milk.
Green Tea and Yellow Tea:
Green teas are exceptionally fresh and delicate. For Chinese green teas, we usually prefer not to use very heat-retentive or porous unglazed teapots, since they can easily overcook the leaves or mute their bright notes. For this reason, green teas usually brew best in porcelain. The same goes for Yellow teas. Japanese green teas are a bit different: unglazed Tokoname or Banko kyusu are traditional there and work beautifully.
Taiwanese Oolongs:
Taiwanese oolongs are known for their tightly rolled shape. For this reason, it is crucial to allow them enough room to expand. Brewing and drinking a rolled oolong from a vessel that doesn’t allow it adequate space to expand is equivalent to drinking slightly leaf-flavored water. On the other hand, when the leaves have had enough room to expand, we are met with an exceptionally aromatic and flavorful brew. Sweet, floral, in some cases milky... these flavors seeping out and mingling is what we all look forward to. ZiSha Yixing Teapots with low porosity and porcelain teaware work well with Taiwanese oolongs.
Yancha, or Rock Tea:
Yancha is known for its long and twirly tea leaves. These teas, hailing from the Wuyi Mountains, are roasted and semi-oxidized, making them heat-resistant. For this reason, thick-walled teapots are an excellent option. When it comes to roasted oolongs, the porous qualities of unglazed teaware help mute some of the fire-y notes, while rounding and bringing out the hidden flavors of those multiple layers.
Black Tea:
Chinese black teas, known as red teas, are loved for their decadent flavors — chocolate, malt, brown sugar, tobacco, pumpkin, and sweet potato. We don’t want these to get lost during the infusion. These teas also require a higher brewing temperature and do not lose out on a stronger brew. For this reason, thick-walled heat-retaining teapots and gaiwan are just right.
Hei Cha & Ripe Pu-erh:
Heicha and Shou Pu-erh are showcasing intense notes of earth, bark, and tobacco. When well-rounded and in balance, these qualities are the top attributes of the tea and what many tea enthusiasts savor. For this exact reason, porous teapots that can absorb any overpowering notes and nicely bring together all the flavors are the top choice.
Raw Pu-erh:
Raw pu-erh, especially when young, often possesses somewhat pungent and astringent qualities. We don’t want to enhance these characteristics by trapping heat or oversteeping the tea. On the other hand, we don't want to mute its beautiful high notes completely. Thus, it is best to choose a teapot with medium porosity and thin walls.
For raw pu-erh with a higher age count, a more heat-retaining teapot is just right.
In conclusion, we would like to say that whichever way you choose to enjoy your teas is just fine. Whether you decide to use your favorite teapot for all the tea types or have a few different ones. These are only general guidelines on which types of teaware tend to suit particular tea types.
Your personal tea ritual is what you make it. Connect with the tea. Be grateful for the moment. And see what comes of it.
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