Teaware

Teapot — 茶壶 (Cha Hu) — the heart of the ceremony. It is second in importance only to the tea itself. When choosing a teapot, look not only at its appearance but also at the material: clay and ceramic teapots are porous, so they are often dedicated to one tea type for years; glazed porcelain and glass ware are considered universal because they do not absorb tea oils and can be used for different teas. Also consider wall thickness and volume: heavily fermented teas such as shu puer, hei cha, red tea and dark oolongs open better in thick-walled clay teapots that retain heat longer. Green, white, light oolong and sheng puer need lower temperatures, so thinner-walled teapots suit them better. Light teas also need more space for the leaf to open and a fast pour through a wide spout, because every second of brewing matters. Read more about choosing ware in the blog, though a true master chooses a teapot with the heart…