In the development of tea culture, various tea utensils have emerged. Purple clay Teapots come in different shapes, types of clay, and capacities. Using different teapots for different teas can produce distinct flavors. Scientific analysis has shown that purple clay teapots preserve the original taste of tea, allowing us to enjoy its authentic flavor effortlessly.

The tradition of Chinese Tea drinking is long-standing and deeply ingrained in people's lives, giving rise to a unique tea culture. In the evolution of this culture, a variety of tea utensils have been developed, particularly the purple clay teapot, a specialty of Yixing, which has a special connection with tea. The longer a teapot is used, the more lustrous and elegant its color becomes, and the tea brewed within grows richer and more fragrant. Even pouring boiling water into an empty pot will release a light tea aroma. Thus, tea and the teapot have formed an inseparable bond.

Purple clay teapots come in different shapes, types of clay, and capacities. Using different teapots for different teas can produce distinct flavors.

Green Tea is an unfermented tea and constitutes the largest category of Chinese teas, accounting for around 70% of total production. It is also one of the oldest tea categories in history.

Recent scientific research indicates that the natural components in green tea have special effects on preventing aging, cancer, and bacterial infections, as well as reducing inflammation, surpassing other types of tea.

Main varieties of green tea include: West Lake Longjing Tea, Biluochun, Huangshan Maofeng, Lushan Yunwu, Lu'an Guapian, Taiping Houkui, Guzhu Zisun, Xinyang Maojian, Zhuyeqing, Enshi Yulu, Putuo Focha.

The infusion of green tea is light green and does not tolerate steeping for too long, so the following requirements should be met when selecting a purple clay teapot:

1. Type of clay: Purple clay, green clay, red clay, etc., all types are suitable;

2. Shape: Large mouth and lid, short body;

3. Capacity: 250cc and above.

Black Tea paired with a purple clay teapot

Black tea is the opposite of green tea, being a fully fermented tea (fermentation degree over 80%). The name black tea comes from its red infusion. During the processing of black tea, chemical reactions occur, significantly altering the chemical composition of the fresh leaves, with a reduction of over 90% in polyphenols and the creation of new compounds such as theaflavins and thearubigins.

Black tea aids digestion, stimulates appetite, promotes diuresis, reduces edema, and strengthens heart function. It has strong antibacterial properties and can prevent colds caused by filter viruses, tooth decay, and food poisoning. Long-term consumption of black tea can also reduce the risk of cardiovascular disease.

Main varieties of Chinese black tea include: Qihong, Dianhong, Huohong, Suhong, Yuehong, Chuanhong, Wuhong, among which Qimen Black Tea is the most famous.

For black tea, which has a lingering fragrance and a sweet taste, the following conditions for a purple clay teapot should be considered:

1. Type of clay: Purple clay, red clay, slope clay, etc.;

2. Shape: Tall and narrow;

3. Capacity: Above 200cc.

Oolong Tea is also known as Blue Tea or semi-fermented tea, named after its founder. Green tea and oolong tea are produced from the same tea plant. The main difference lies in whether or not they undergo the fermentation process. As the temperature of fermentation increases, catechins combine, causing the tea to darken in color while reducing its bitterness.

The benefits of oolong tea include: preventing tooth decay, eliminating harmful active oxygen, improving skin allergies, aiding in weight loss, fighting tumors, and preventing aging.

Main producing regions for oolong tea are Fujian, Guangdong, and Taiwan. The best varieties are Wuyi rock tea from northern Fujian, Tieguanyin from southern Fujian, Dancong from Guangdong, and Dongding Oolong from Taiwan.

Oolong tea is often referred to as Gongfu Tea because its brewing method differs from other types of tea, with specific requirements for tea ware, especially the teapot:

1. Type of clay: Purple clay, green clay, red clay, and slope clay are all acceptable, with red clay being the standard choice. Zhu Ni, with its high fineness and density, absorbs less of the aroma of highly fragrant teas. A flat and round Zhu Ni teapot, fired at high temperatures, complements the tea, retaining heat and enhancing its aroma, making it the perfect partner for oolong tea;

2. Capacity: Depending on the amount of tea, generally between 80cc and 200cc;

3. Shape: For Tieguanyin, the teapot should be short rather than tall, enhancing the tea's aroma and floral notes.

Dark Tea is a post-fermented tea, a unique type of Chinese tea with a long history of production, mainly made into compressed teas. Dark tea is made through microbial fermentation, a process that dates back over 400 years. Due to the coarse nature of the raw materials and the prolonged fermentation during production, the leaves mostly appear dark brown, hence the name “dark tea.”

Dark tea supplements dietary nutrition, aids digestion, reduces fat, softens blood vessels, prevents cardiovascular diseases, has antioxidant properties, delays aging, extends life, fights cancer, lowers blood pressure, improves carbohydrate metabolism, lowers blood sugar, treats diabetes, kills bacteria, and has anti-inflammatory, diuretic, and detoxifying effects.

Main varieties of dark tea include: Anhua dark tea, Hubei Lao Cha, Sichuan border tea, Guangxi Liubao loose tea, and Yunnan Puer Tea. Among these, Yunnan Puer Tea has been renowned both domestically and internationally.

Given the rich and deep infusion of dark tea, attention should be paid when selecting a teapot:

1. Type of clay: Purple clay (suitable for both raw and ripe Puer), green clay (suitable for raw Puer);

2. Shape: Teapots with larger bellies, as the concentration of Puer tea is high, a large-bellied teapot can prevent the tea from becoming too strong;

3. Capacity: Above 200cc.

Yellow Tea is characterized by delicate buds and leaves, visible downy hairs, and a fresh and mellow fragrance. The basic manufacturing process of yellow tea is similar to that of green tea but includes a step called “yellowing,” resulting in a distinctive yellow infusion and leaf color due to the piling process. Some yellowing occurs before rolling, some after rolling or during extended spreading, and some during the initial drying or subsequent drying stages.

Yellow tea can be categorized based on the tenderness and size of the raw materials into yellow bud tea, yellow small-leaf tea, and yellow large-leaf tea.

Main varieties include: Junshan Yinzhen, Weishan Maojian, Huoshan Huangya, Huoshan Huangdacha, etc.

When selecting a teapot for yellow tea, consider the following:

1. Type of clay: Purple clay, green clay, red clay, etc., all types are suitable;

2. Shape: Large mouth and lid;

3. Capacity: Above 200cc.