Black Tea

For brewing high-grade black Tea, such as Gongfu or Lapsang Souchong, white porcelain or glass gaiwans are generally chosen. On one hand, the requirement for a bright red infusion in high-grade black teas is best showcased by white or cream-colored porcelain, allowing tasters to appreciate the true color of the brew.

On the other hand, using a Gaiwan to brew can bring out the inherent aroma and flavor of the tea without compromising its quality, making it convenient for both tasting and smelling. For strip-shaped black teas, a purple clay teapot is a good choice, enhancing the full-bodied and lingering flavor of the tea.

Additionally, using the same purple clay teapot repeatedly to brew the same type of black tea can intensify the aroma over time. For black tea fannings or dust, a white porcelain teapot is recommended. Its main advantage is that it enhances the rich and fresh taste of the tea, although it may not be as favorable for the aroma.

Green Tea

Fine and precious green teas like West Lake Longjing, Dongting Biluochun, Junshan Yinzhen, and Huangshan Maofeng are best brewed in transparent glass cups, allowing observers to watch the slow unfolding, movement, and transformation of the leaves in the water—a process often referred to as the tea dance. For mid-range to high-quality green teas such as stir-fried green teas, pearl-shaped teas, and baked green teas, which are more focused on taste or quenching thirst, ceramic cups can be used for brewing.

Oolong Tea

Oolong tea can be categorized into four types: Southern Fujian Oolong (such as Tieguanyin), Northern Fujian Oolong (such as Dahongpao), Guangdong Oolong (such as Dancong), and Taiwanese Oolong (such as Tungting Oolong). For Southern Fujian Oolongs, especially Tieguanyin, it's important not only to appreciate the tea liquor but also to enjoy the aroma and observe the infused leaves. Using a gaiwan facilitates this appreciation.

For Northern Fujian Oolongs and Guangdong Oolongs, brewing with a gaiwan highlights the original flavor and aroma of the tea, making it easy to observe the infused leaves. Brewing with a purple clay teapot can make the tea liquor richer and prevent the aroma from dissipating. For aged teas, a thick-walled, flat, round purple clay teapot is generally recommended to maximize the flavor. It is advisable to use the same teapot for the same type of tea to maintain the purity of the flavor.

Lower-grade green teas, which contain more fiber and are more robust, are suitable for brewing in teapots. If fine and delicate green teas are brewed in teapots, the large volume of water can prevent the temperature from dropping quickly, resulting in the tea being over-steeped and losing its fresh aroma.

Scented Tea

The brewing of scented tea should focus on releasing its aroma and showcasing the aesthetic qualities of the tea base.

When brewing particularly delicate scented teas such as jasmine Mao Feng, jasmine Silver Tips, and jasmine Dragon Pearls, the tea base itself has artistic value and is best appreciated using a transparent glass cup. Place the cup on a saucer and add two to three grams of scented tea. Pour water slightly cooled to around 90°C over the tea, then cover the cup to retain the aroma. Holding the saucer up to the light through the glass cup, you can observe the tea dancing in the water, sinking and floating, as well as the gradual unfurling of the leaves and the changing colors of the tea liquor.

For mid-range scented teas, white porcelain covered cups can be used. After pouring boiling water (100°C) over the tea, cover the cup and wait five minutes before smelling the aroma and tasting the tea. For lower-grade scented teas or scented tea fannings, a white porcelain teapot is generally used. The larger volume of water in the teapot helps retain heat better than a cup, allowing the tea flavors to be fully extracted.