The quality of a Teapot affects the flavor of the Tea it brews. Here, the term “quality” primarily refers to the density of the teapot. A teapot with high density will produce a more fragrant and delicate flavor, while a teapot with low density will yield a deeper and richer flavor. If you want the tea to have a more delicate flavor, or if the type of tea itself has a naturally delicate character (such as green tea, light Oolong tea, jasmine tea, white tea, or black tea), use a teapot with high density, such as a porcelain pot. On the other hand, if you want the tea to have a deeper flavor, or if the type of tea has a naturally rich character (such as Tieguanyin, water lily, Buddha's Hand, or Pu'er tea), use a teapot with lower density, such as a clay pot. This is similar to the principle behind choosing cooking pots. When stir-frying vegetables, we want them to be crispy and green, so we use an iron wok for quick cooking over high heat. If we are cooking fish head soup, we prefer a clay pot or a casserole for slow simmering over low heat. If we use an iron wok to cook the fish head soup, it would still be edible, but the broth wouldn't be as thick or smooth. Similarly, using a clay pot to stir-fry vegetables would result in poor results.

The density of ceramic Teaware is related to its degree of vitrification. We often judge this by the sound it makes when tapped and its water absorption rate. A clear ringing sound and low water absorption indicate a high degree of vitrification, whereas a dull sound and high water absorption indicate a lower degree of vitrification. This is closely related to the teapot's heat retention ability. We usually prefer teapots with good heat retention, but this isn't always necessary. If heat retention were an absolute requirement, the teapot would need to be thick and the material would be made porous, which would make it difficult to sell. Besides, when brewing tea, one should pour out the tea at the right concentration, so why worry about heat retention? In some refined brewing methods, timers are even used to control the steeping time down to the second.

Silverware, including silver teapots, are excellent tools for brewing tea. They have a higher density and better heat conductivity than porcelain teapots. “Light oolong” emphasizes the delicate character of the tea, and the expression of its aroma determines its quality. Brewing with a silver teapot best showcases these characteristics. Recently, there has been a trend towards a three-part classification in ceramics. High-fired ceramics that are neither white nor translucent are called “stoneware.” The effect of brewing tea with stoneware lies somewhere between porcelain and clay.

The Relationship Between Glazing and Brewing Tea

Glazing is like dressing up a piece of pottery. Glazed pieces showcase the beauty of the glaze, while unglazed pieces showcase the beauty of the clay itself. Yixing purple clay art is a prime example of the latter, deeply expressing the beauty and sentiment of the clay.

When discussing the relationship between tea and the quality of the teapot, the impact is more pronounced when the interior of the teapot is unglazed. However, there are both advantages and disadvantages to this: First, if we use the same unglazed teapot for the same type of tea, over time, there will be a synergistic effect between the “tea” and the “pot,” and the flavor of the tea brewed from a well-used teapot will be richer than that of a new one. However, the teapot's water absorption cannot be too high, or else it will absorb too much tea liquid and develop a moldy smell after being stored. On the other hand, if an unglazed teapot is used to brew different types of teas, there can be interference between the flavors, especially with older teapots or those with high water absorption. During a tea ceremony class, a student used an unglazed clay teapot that had been used to brew heavily roasted oolong tea to brew the exam tea—white tea. The first infusion barely tasted like anything. If you only have one teapot and need to brew various types of tea, it is best to use one with a glazed interior. After each use, thoroughly clean the teapot to avoid leaving flavors that could interfere with the next type of tea. Therefore, standard cups used by tea tasters to evaluate different teas are made of glazed porcelain inside and out.

The Relationship Between Color and Brewing Tea

If we divide the texture of teaware into three categories: porcelain, stoneware, and clay, the feeling conveyed by porcelain teaware is fine and high-pitched, which aligns well with unfermented green tea, heavily fermented white tea, and fully fermented black tea. Stoneware feels more solid and masculine, which aligns well with unfermented yellow tea, lightly fermented white tea, semi-fermented Dongding, Tieguanyin, and water lily. Clay teaware feels coarser and deeper, which aligns well with heavily roasted semi-fermented tea and aged Pu'er tea.

In terms of the color of teaware: The color of teaware includes the natural color of the material and any decorative glazes or pigments. White porcelain clay appears bright and refined, suitable for pairing with green tea, white tea, and black tea. To maintain its whiteness, a transparent glaze is often applied. Yellow clay gives a teapot a sweet appearance, suitable for pairing with yellow tea or white tea. Red clay or gray-brown stoneware appears fragrant and substantial, suitable for pairing with lightly or moderately roasted Tieguanyin, Dongding, and others. Purple clay or darker clay gives a teapot a simple and natural appearance, suitable for pairing with heavily roasted Tieguanyin, water lily, and others. If a glaze is applied to the surface of the teapot, the change in glaze color also influences the feeling of the teapot. For example, celadon in light green tones, when used to brew green tea or light oolong tea, creates a harmonious feeling. There is a milky white glaze known as “congealed fat” that is suitable for brewing white tea and yellow tea. Blue-and-white and colored painted teapots can express white tea, black tea, or flavored teas. Iron red, purple gold, and Jun ware glazes are suitable for pairing with Dongding, Tieguanyin, and water lily. Glazes in tea leaf, Tenmoku, and pickled vegetable colors are used to express dark tea.

The Relationship Between Shape and Brewing Tea

In terms of visual effects, the shape of teaware should be paired with the tea, just like the color. For example, using a purple clay pine trunk teapot to brew Longjing tea is less harmonious than using a celadon gourd-shaped teapot. However, a purple clay pine trunk teapot is very suitable for brewing Tieguanyin.

But in terms of brewing functionality, the shape of the teapot is mainly relevant in terms of heat dissipation, convenience, and appreciation. Wide-mouthed teapots and gaiwans have better heat dissipation, making them ideal for brewing teas that require water temperatures around seventy to eighty degrees Celsius. Therefore, gaiwans are often used to brew green tea, jasmine tea, and white tea. Wide-mouthed teapots and gaiwans are also very convenient for placing tea leaves and removing residue, which is why many people use gaiwans as brewing vessels. Gaiwans or teapots with wide mouths nearly like gaiwans allow easy appreciation of the unfurling tea leaves and the color and concentration of the tea liquor after brewing, which is beneficial for appreciating the tea and controlling the tea liquor. This is particularly true for teas that emphasize their appearance, such as Longjing, Biluochun, Baihao Yin Zhen, and white tea. This type of brewing vessel, paired with an appropriate color, is an excellent