When brewing tea with a purple clay Teapot, it is essential to follow the principle of “choosing the pot for the tea and selecting the tea for the pot.” Only by making a scientific and reasonable match between the tea and the teaware can you achieve the best results, reaching the state of “harmony between tea and pot”!

So, how should you pair your teapot with your tea?

PART.1

From the perspective of teapot shape:

Round-shaped pots are most suitable for brewing Oolong tea.

This is because Oolong tea leaves are rolled into balls, and round-shaped pots provide ample space for the semi-spherical leaves to fully expand, allowing them to release their full flavor (even among round-shaped pots, different materials can affect the brewing effect, so you can further select the material used in the round pot).

Tall and narrow-necked pots are suitable for brewing fermented teas but may cause the tea to lose its taste if too tall (such as Pu'er, black tea, etc., which require high-temperature Steeping. Selecting this type of pot ensures that the tea's aroma is sweeter and the taste richer).

Short and wide-mouthed pots are suitable for brewing non-fermented teas but may cause overflow if too short (such as green tea, Tieguanyin, Longjing, Biluochun, etc., which can fully display their unique fragrance and fresh taste at around 85°C).

Flattened pots are suitable for brewing Wu Yi Oolong tea in strip form.

This type of flattened pot provides a stable base, allowing the strip-shaped tea leaves to settle calmly in the pot, gently releasing their rich aroma. When water is poured in, due to the shorter walls of the flattened pot, the flow of water is naturally slowed, and combined with the limited space inside the pot, the tea leaves more easily absorb water, gently releasing their essence.

Square pots are suitable for brewing aged Pu'er tea.

The manufacturing process for square purple clay pots is complex, and connecting the pieces can be challenging, leading to a higher failure rate. The key lies in using extremely uniform clay.

A tea enthusiast pointed out: Using a square pot to brew Tieguanyin resulted in a smooth first infusion, but the second and third infusions were bitter and astringent. When used to brew Oolong tea, the aroma seemed stifled. Why is this?

This is because the internal angles of square purple clay pots prevent the tea leaves from rolling easily, and the water flow is easily blocked, allowing the aged flavor of Pu'er to fully emerge.

PART.2

From the perspective of clay type:

Red Clay (Zini) – Red clay has a fine and compact feel, appearing delicate and refined. It pairs well with lightly or moderately roasted teas like Tieguanyin and Dongding, as well as highly fragrant black teas (Zhengshan Xiaozhong, Jinjunmei).

Segmented Clay (Duanni) – Segmented clay feels solid and masculine, with a bright and clean appearance. It matches well with unfermented green teas, slightly fermented white teas, and raw Pu'er.

Purple Clay (Zini) – Purple clay feels dignified and grand, with a simple and natural color, matching well with heavily roasted semi-fermented teas (Oolongs) and aged dark teas.

Clear Purple Clay (Qingshui) – Clear purple clay belongs to the purple clay category but has a finer texture and a redder hue compared to darker purple clays. Tea selection can refer to both purple and red clays, choosing a middle ground based on fermentation level.

Jiangpo Clay – Jiangpo clay is a coexisting mineral of segmented clay, red clay, and purple clay, with an orange-red or orange-yellow color. It is particularly suitable for rock teas, effectively removing the dryness in rock teas while excellently showcasing their unique mouthfeel.

PART.3

From the perspective of tea type:

Green Tea

Green tea is a type of tea that has not undergone fermentation. It is made from freshly picked tea leaves through processes such as fixing, rolling, drying, and roasting. Its color is green, and when brewed, the tea liquor appears light green with a fragrant aroma. The leaves are primarily green in tone.

Green tea retains the natural substances in fresh leaves and contains higher levels of components such as catechins, flavonoids, chlorophyll, caffeine, amino acids, vitamins, and other nutrients. These natural nutrients have special effects on anti-aging, cancer prevention, antibacterial, and anti-inflammatory properties, surpassing those of other tea types.

Suitable Pot Shape: Pots with a short stature and wide mouth, such as Jinglan, Fugudao, and Xubian, are suitable since green tea is delicate and prolonged steeping can destroy beneficial components. Low and wide-mouthed purple clay pots help dissipate heat quickly, making them ideal for brewing green tea.

Preferred Clay Type: For clay type, options like Dicangqing, Qingshui, and Duanni, which have better breathability, are more appropriate.

Brewing Tips: Due to the delicacy of green tea, the amount of tea used should just cover the bottom of the pot. Hot water at 85°C is sufficient. Infuse immediately and drink to enjoy the best aroma and taste.

Yellow Tea

Yellow tea is a lightly fermented tea. Its processing is similar to green tea, but before drying, there is an additional step called “yellowing,” which is crucial for the formation of yellow tea. This process involves wrapping the fixed and rolled tea leaves in paper and using the heat and moisture to partially oxidize polyphenols and chlorophyll, turning the tea leaves yellow and creating yellow tea.

Suitable Pot Shape: Choose pots with a large base and a shape that is not too tall, with a wide mouth, such as Shi Piao or Dezhong. This allows the tea leaves ample space to diffuse without being oversteeped and losing their taste.

Preferred Clay Type: Yellow tea is less picky about clay type, so all types of clays, including purple, green, and red, are suitable.

Brewing Tips: The water temperature for brewing yellow tea should not be too high, with 85°C being optimal. For the first infusion, steep for 30 seconds, 60 seconds for the second infusion, and about 2 minutes for the third. This produces the best-tasting tea liquor.

White Tea

White tea is a slightly fermented tea and a special and rare tea type in China. It is named for its appearance, as the finished tea is mostly made from buds covered in white down, resembling silver or snow. After picking, it is not stir-fried or rolled but instead undergoes withering and drying. White tea has a fresh and aromatic scent, clear yellow-green tea liquor, and a light and sweet aftertaste, making it the oldest and most natural type among the six major tea categories.

Suitable Pot Shape: Purple clay pots are suitable for brewing aged white tea, and medium-sized, large-bellied pots like Hanbian or Fanggu are the best choice.

Preferred Clay Type: Segmented clay and Jiangpo clay are ideal. The pale color of white tea liquor complements the colors