Many people buy pots for brewing tea and only consider the pot's capacity, ignoring its shape. However, in reality, different shapes of purple clay pots do have an impact on brewing different types of tea.

Taiwan's most active period for teapot sales saw merchants combine different capacity standard pots in sequence, assembling a set of tea ware ranging from one-Cup to eight-cup pots, known as “a complete set.” Later, the use of “cups” as a unit of measurement for pots was not standardized, which has always been a source of confusion for tea enthusiasts.

In recent years, pot makers have started paying attention to using milliliters as a unit of measurement for pot capacity and have introduced pots with capacities of 100ml, 150ml, and 200ml, providing clearer distinctions to help consumers make more specific choices when buying a pot.

The size is determined by the tea-drinker's habits and the number of people drinking, but what influences the taste of the tea is the shape of the purple clay pot. Below, we will introduce several common shapes:

1. Round Pots are the Most Practical

Round pots are the most common and seem simple yet are the most reasonably priced pots for beginners.

Tall, small-mouthed pots are suitable for brewing fermented teas; however, if they are too tall, the tea loses its flavor. For example, Pu'er and Black Tea require high temperatures to steep, and choosing a pot of this shape helps to enhance the sweetness and full-bodied flavor of the tea;

Short, large-mouthed pots are suitable for brewing non-fermented teas; however, if they are too short, the lid is prone to overflow. For instance, green tea, Tieguanyin, Longjing, and Biluochun can fully exhibit their unique fragrance and refreshing flavors at around 85°C.

Round pots are also best for bringing out the aroma and flavor of Oolong tea. The leaves of Oolong tea are rolled into balls, and a round pot provides enough space for the semi-spherical leaves to fully unfurl.

If you love Oolong tea, then buying a round pot is the most practical choice, as after pouring water into a round pot, the circular walls allow the water to swirl, gently combining it with the tea leaves, which is beneficial for brewing the tea.

2. Flat Pots are Best for Reducing the Roasting Flavor of Aged Wuyi Tea

Flat pots are suitable for brewing strip-shaped Wuyi tea. The proportion of flat-shaped Yixing pots is relatively low, as the success rate of firing (known as “finished product rate”) for such shapes is lower.

This type of flatter pot has a strong sense of stability, allowing strip-shaped tea leaves to settle calmly inside and release their rich aroma. When water is poured, due to the shorter walls of the flat pot, the flow naturally slows down, and combined with the limited space inside, the tea leaves are more easily immersed in water, gently releasing their essence. I believe that the confined space of a flat pot is precisely where the rock fragrance of Wuyi tea can be fully expressed without compromise.

3. Square Pots are More Aesthetically Pleasing than Practical

The key to making square pots lies in ensuring the clay is very evenly mixed, otherwise, the difficulty and failure rate during assembly would be very high. Due to the internal angles of square vessels, the tea leaves cannot easily roll around, and water flow can be obstructed. However, square pots are eye-catching in appearance, making them more aesthetically pleasing than practical.

Source: Purple Clay Pottery Encyclopedia