Many people when buying a pot for brewing tea only consider its capacity and overlook its shape. However, in reality, different shapes of purple clay pots do have an impact on brewing different types of tea.

The Taiwanese pot market was most active at one time, with pot merchants sequentially assembling pots of different capacities into sets, which included everything from one-cup pots to eight-cup sets, known as “one-dragons.” Later, because there was no uniformity in using “cups” as a unit of measurement for pots, it has always been a headache 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 100 ml, 150 ml, and 200 ml capacities, providing clearer guidance for consumers when purchasing pots.

The appropriate size is determined by the tea drinker's habits and the number of drinkers. What matters is that the shape of the purple clay pot affects the taste of the tea. Here are some common shapes to illustrate:

1. Round Pots are the Most Practical

Round pots are the most common and appear unpretentious, but they are the ones that beginners can buy at the most reasonable price.

Tall pots with small mouths are suitable for brewing fermented teas, but if too tall, the flavor is lost. For example, Pu'er and black tea require high temperatures for brewing, and choosing this type of pot helps bring out a sweeter aroma and richer flavor;

Short pots with large mouths are ideal for brewing non-fermented teas, but if too short, the lid may overflow. For example, Green Tea, Tieguanyin, Longjing, and Biluochun can fully display their unique fragrance and fresh flavors at around 85 degrees Celsius.

Round pots are also best for bringing out the aroma of Oolong Tea. Oolong tea leaves are rolled into balls, and round pots provide enough space for the semi-spherical leaves to fully expand. If you enjoy drinking Oolong tea, then buying a round pot is the most practical option, as after pouring water into a round pot, the circular walls allow the water to flow smoothly inside, gently combining the water and tea leaves, which is beneficial for developing the flavor of the tea.

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

Flat pots are suitable for brewing Wuyi tea in strip form. The proportion of flat-shaped Yixing pots is lower due to the low success rate (or “finished product rate”) of firing such shapes.

This type of flatter pot provides a strong sense of stability, allowing strip-shaped tea leaves to settle calmly within it, releasing their rich aroma. When water is poured, the short walls of the flat pot naturally slow down the flow, and combined with the narrow internal space, it makes the tea leaves more easily immersed in water, gently releasing their essence. I believe that the compact space of a flat pot is essential for the full expression of the rock-like character of Wuyi tea.

3. Square Pots Are More Aesthetically Pleasing Than Practical

The key to making square pots lies in the need for the clay to be very evenly mixed; otherwise, the difficulty and failure rate during assembly will be very high. Due to the internal angles of square pots, the tea leaves do not roll easily, and the flow of water is easily obstructed. However, square pots are eye-catching in appearance, with aesthetics outweighing practicality.