Often, when evaluating a Teapot, one might hear comments like: “This pot is alright for brewing Tea, but it's only good as a practical item.” Such comments seem to suggest that the pot has no other redeeming qualities and is only fit for brewing tea, with a hint of disdain. However, is selecting a teapot for tea brewing really that simple?

Let's take a look at what ancient scholars have said about brewing tea with purple clay:

In “Miscellaneous Notes,” Li Yu stated: “Tea pots are best made of sandstone, and among them, those from Yangxian are the most exquisite.”

Wen Zhenheng wrote in “Records of Superfluous Things:” “Tea pots made of sandstone are superior, as they neither overpower the aroma nor impart a cooked water flavor.”

“The Tea Book” states: “Coarse sand is used to make Teapots, precisely because sand does not carry an earthy odor.”

Those who have brewed tea using modern purple clay pots may feel a bit skeptical after reading these remarks. Were the ancients just talking nonsense, or were they sharing valuable insights?

In any case, we need to understand the brewing properties of purple clay before we can make a judgment.

Note: This article is a subjective analysis and summary aimed at sharing experience. It doesn't expect everyone to agree and has no intention of debating the content with others. It is provided for reference only.

I. Tea Leaves and Tea Infusion

Brewing tea, simply put, is the process of transforming tea leaves into tea infusion, with the aid of a teapot, of course.

There is an inherent relationship between tea leaves and the tea infusion, though it isn't always linear or proportional. However, what we consume is the tea infusion, not the tea leaves; thus, to understand the brewing properties, we should remind ourselves of this basic fact.

Most of us have experience brewing tea using purple clay, earthenware, porcelain, glass, or even plastic vessels. Regardless of the quality of the vessel or the type of tea used, if we carefully compare the results, we will notice differences in taste. Is this merely a difference in drinking experience, or do the different vessels produce distinct infusions?

The variations in taste indicate differences in the composition, mixture, harmony, and state of the substances within the tea infusion. In summary, these differences represent variations in the drinking value and actual impact on the body – in other words, the effectiveness varies.

II. What Does Brewing Tea Involve?

What comes out of brewing tea, of course, is the tea infusion, which could also be called tea water. However, how do we define the relationship between infusions produced by different teapots under varying conditions? How do we determine their relative quality?

To clarify these relationships, we can use parameters such as heat retention, insulation, water absorption rate, and breathability for some auxiliary analysis. If we rely solely on these parameters for our analysis, however, we quickly find ourselves reaching contradictory conclusions due to a one-sided understanding. The fundamental reason is that brewing tea involves multiple variables, and even the outcome itself is variable. We can only use scientific methods to analyze the comprehensive reactions and outcomes under specific materials, environments, and conditions, then summarize a direction that can be consistently predicted.

In the end, we chose to analyze and categorize the effects of tea infusions based on the following four aspects:

Substance Composition – These are the various aromatic compounds, acids, alcohols, and other water-soluble components extracted from the tea leaves and dissolved in the tea infusion. If there is a sufficient concentration of high-quality and potent components, they will create a sense of “essence” during consumption. The selective extraction by the teapot can lead to variations in substance composition.

Mixing Degree – This refers to the degree of integration between the substance composition and water, directly affecting the drinking sensation. A tea infusion with good mixing will feel solid and flavorful, with the ability to retain aromas well, making the tongue feel fragrant and pleasantly sweet during consumption. Conversely, it may feel “empty,” “thin,” or as if the tea and water are separate.

Harmony – This describes the state of the substance composition, whether it is harmonious and clearly layered. When harmony is excellent, the substances are categorized according to their weight and clarity after mixing with the water, increasing the layers and rhythm of the tea infusion.

Affinity – This refers to the naturalness, palatability, and compatibility with the human system of the tea infusion. An infusion with good affinity feels smooth and comforting upon entry, naturally integrating into the body and having a more noticeable health-preserving effect. For purple clay, generally, when harmony is excellent, so is the affinity.

How to balance these four indicators is something a teapot designer needs to consider, and the choice of material and manufacturing process plays a key role. Of course, these indicators carry a certain degree of subjectivity. However, we don't believe that the brewing properties can be described using simple linear or non-linear scientific models.

III. The Pursuit of Brewing Tea with Purple Clay

When brewing tea, everyone has their own idea of what constitutes an ideal outcome, often summarized as “what tastes good is best.” Nevertheless, good tea and good tea infusions should share some common characteristics. Therefore, we can consider these shared traits as the basic requirements for good tea infusions, while the rest represents different styles. From a drinking perspective, good mixing, harmonious tea infusions, and pleasant taste should serve as the foundational requirements.

High-quality purple clay focuses on extracting high-quality substances from the tea leaves through appropriate brewing power, in conjunction with the harmony and affinity imparted by the clay. It dissolves these substances in water and coordinates the taste and affinity of the tea infusion throughout the process, achieving excellent drinking results. Its ability to effectively extract high-quality aromatic and sweet components, coordinate the taste of the tea infusion, and enhance affinity is unparalleled. As a result, tea brewed with high-quality purple clay doesn't emphasize floating aromas or flavors but rather the full-bodied taste and lingering essence, which means it has a strong aftertaste. While both are fragrant, the tea brewed with purple clay and that brewed with a lidded bowl differ in style, much like agarwood and sandalwood.

Furthermore, brewing tea with purple clay stimulates the dissolution of specific substances. Like a skilled chef, it selectively brings out suitable substances. Therefore, when the same tea is brewed with high-quality purple clay, the impurities are lighter.

Hence, brewing tea with purple clay not only extracts but also refines the substances. Overall, the tea brewed with purple clay has better Health benefits.

The pursuit of brewing tea with purple clay is to produce an infusion that is soft on the outside yet firm on the inside, creating a rich and thick aroma and taste, achieving a restrained yet powerful aftertaste, and attaining a state of harmony and affinity.

IV. Characteristics of Brewing Tea with Purple Clay

Purple clay is a relatively unique type of clay. After being made into a product, its affinity with humans is unmatched by other types of clay.

In terms of brewing tea, its power is initially comprehensive and deeply penetrating, but selective. At the same time, it excels at effectively extracting high-quality aromatic and sweet components. Thus, the tea infusion it produces may not have the floating aroma of porcelain but is rich and thick, with a lingering aroma and good affinity upon entry. Initially, it may not be noticeable, but suddenly the essence arises, leaving a lasting impression. This is its charm and aligns with the spirit of tea, which is why it has been highly regarded since ancient times.

We can try to analyze several factors that influence brewing tea with purple clay.

Firstly, the pot walls have a higher water absorption rate, combined with the affinity of the clay. During brewing, the water contacts the pot walls and experiences a buffer. It doesn't exert force directly but rather absorbs first