Aside from their steep price tag (we’re talking $500+ for one teapot), what is it that has people buying silver teapots for gong fu cha? With Yixing clay, porcelain, glass, and cast iron, there's plenty of teaware to choose from. So is the pure silver teapot really worth it?
What Is A Silver Teapot?
A silver teapot is a small teapot designed for Gong Fu style tea, made entirely of silver (not coated; solid material inside and out). Silver teapots are mostly crafted in Yunnan, China, Taiwan, and some in Japan.
Which Teas Brew Best In A Silver Teapot?
One of the qualities of silver is that it is stable in water. Nor is it porous. Therefore, silver will not mute the taste like some clays do. But because of its high thermal conductivity, silver heats up very fast, evenly, and then quickly cools off, shifting the balance towards sweet theanines and producing tea liquor that can be perceived as clean and crisp.
The first thing to note is to use good quality loose leaf teas.
Light teas with intriguing characteristics could be an excellent place to start. These could be both light oolongs and green teas. Raw pu-erh and aged white teas also show an unusual side with silver teapots. On the other hand, heavy dark teas like ripe pu-erh, black tea, hei cha, and heavily roasted oolongs usually aren’t as pleasing.
If you have teas where you experienced interesting tastes or aromas gently peaking through, and you would like to see if they can be brought more to the surface – try brewing them in a silver teapot!
Also, if you have teas that can be brewed multiple times, going past 10-15, try using a silver teapot. Silver is the type of material with the highest thermal conductivity. Make sure to preheat your silver teapot before brewing tea in it.
The Pros And Cons Of A Silver Teapot
Pros:
- good to go from day one — no seasoning needed
- doesn’t absorb flavors like yixing clay — can be used with any tea
- sturdy — doesn’t shatter like ceramic, so it’s great for travel, and with normal care, it can easily last a lifetime
- overall, easier to brew with — water cools quickly, making it hard to oversteep at higher water temperatures
Cons:
- bitterness can become heightened
- shouldn’t be used with chenpi teas or any citrusy teas — acids in citrus might have a slight corrosion effect on silver
- might be too hot to handle
We would say that silver teapots should be used by people who are committed to the quality and taste of their tea (it doesn't necessarily mean the tea has to be expensive).
A silver teapot will bring an already fantastic tea to a whole new level. However, if the tea is just alright, well, a silver teapot will most likely bring to the surface its not so favorable qualities.
Notes On Using A Silver Teapot:
- To clean a silver teapot, wash it with hot water and a neutral, ammonia- and acid-free dish soap. You can use a cellulose dish sponge to remove stains or residues if any. For more stubborn tarnish, line a pot with aluminium foil, fill it with water and boil it, while dissolving a spoonful of soda bicarbonate and salt in it. Submerge your silver teapot and let it sit for 30 minutes. An electrochemical reaction will remove all the tarnish from your teapot. After taking it out, wipe it with a clean cloth. Please note: It’s fine as an occasional deep clean, but many silversmiths discourage doing it very often on fine pieces because it can strip patina and sometimes leave the surface less crisp. For regular care, a gentle silver cloth and mild soap are usually enough.
- If you are used to gong fu cha with your yixing or porcelain teapots, which have a lower heat conductivity, be wary not to get burned by the hotter temperature of a silver teapot!
- Before purchasing a silver teapot, try finding a friend or perhaps a tea shop that already has one. Try it out once or twice before investing.
Check out our "silver" tag to learn more about silver teaware.