Many people only consider the capacity of the teapot when buying one for brewing tea, overlooking the shape. However, in reality, different shapes of purple clay teapots do have an impact on brewing different types of tea.

The Taiwanese teapot market was once very active, with teapot merchants assembling sets of standard teapots in various capacities, ranging from one-Cup to eight-cup sets, known as “a complete set.” However, the lack of standardization in using “cups” as a measure of teapot capacity has always been a source of confusion for tea enthusiasts.

In recent years, teapot makers have begun to use milliliters as a unit of measurement for teapot capacity and have introduced teapots with capacities of 100 ml, 150 ml, and 200 ml. This provides clearer guidance for consumers when purchasing teapots.

The appropriate capacity is determined by the tea-drinking habits and number of tea drinkers. The shape of the teapot, however, influences the flavor of the tea. Here are some common shapes and their effects:

1. Round Teapots are Most Practical

Round teapots are the most common and appear unpretentious, but they are the most reasonably priced for beginners.

High-bodied teapots with small mouths are suitable for brewing fermented teas. If the teapot is too tall, the tea may lose its flavor, such as Pu'er or black tea, which require high-temperature steeping. Choosing a teapot of this shape helps to enhance the sweetness and fullness of the tea's aroma and flavor.

Low-bodied teapots with large mouths are suitable for brewing non-fermented teas. If the teapot is too short, the lid may overflow, such as green tea, Tieguanyin, Longjing, or Biluochun, which can fully display their unique fragrance and fresh taste at around 85 degrees Celsius.

Round teapots are also best for bringing out the aroma of Oolong tea. Oolong Tea leaves are curled into balls, and round teapots provide ample space for the semi-spherical leaves to fully unfurl. If you enjoy drinking Oolong tea, then a round teapot is the most practical choice, as the round walls allow water to flow smoothly within the teapot after pouring. This helps to more evenly combine the water and tea leaves, enhancing the flavor release.

2. Flat Teapots are Best for Reducing the Roasted Flavor of Aged Wuyi Tea

Flat teapots are ideal for brewing Wuyi tea in twisted strands. There are relatively fewer flat-shaped teapots made in Yixing because the success rate of firing (known as “finished product rate”) is lower for this shape.

The flat and stable body of these teapots allows the twisted strands of Wuyi tea to settle calmly inside, releasing their rich aroma. When water is poured, the shorter walls of the flat teapot naturally slow down the flow, and the narrow space within ensures that the tea leaves are more easily immersed in the water, gently releasing their essence. I believe that the confined space of a flat teapot is precisely where the essence of Wuyi tea's rock aroma can be fully expressed.

3. Square Teapots: Beauty Over Functionality

The key to making square teapots lies in ensuring the clay is uniformly prepared. Otherwise, the difficulty and failure rate during assembly will be very high. The internal angles of square teapots prevent the tea leaves from rolling freely, leading to potential blockages in the water flow. However, square teapots are visually striking, with aesthetics taking precedence over functionality.