First, let's talk about the kettle for boiling water. Boiling water simply means heating water to its boiling point using any feasible method. The choice of tool depends on the available conditions. Wealthy and leisurely individuals might use gold, silver, copper, or cast iron kettles, heated with sandalwood charcoal. Those on a budget can use an electric kettle, or even a water dispenser if nothing else is available. The main difference lies in the cultural experience.

In simple terms, the water poured from a gold kettle is no different in temperature or molecular structure from that from a water dispenser, but the experience of using a gold kettle is unmatched.

Next, let's discuss the tools for brewing tea. The most common tool is the gaiwan (lidded bowl). The main concern when choosing a gaiwan is whether it is easy to use and less likely to burn your hands. In reality, whether a gaiwan burns your hands depends not only on the tool itself but also on your technique.

To choose a gaiwan that doesn't burn your hands, consider two aspects. First, the material: porous materials like earthenware are less likely to burn your hands. Second, the design: the bowl should have smooth walls and allow for clean, quick pouring. The size and weight are also crucial—it should be easy to handle. If it's too large or heavy, it will be hard to hold steady, and burning your hands will be inevitable. As for technique, practice is key. When first learning to use a gaiwan, don't fill it too full. If you really can't get the hang of it, try using a teapot with a built-in strainer. If you think neither the gaiwan nor the teapot is suitable and want to buy a purple clay teapot, pay special attention to the spout. Here's what Li Yu, a Qing Dynasty lifestyle expert, had to say:

"When making a teapot, the spout must be straight. Buyers should follow this standard. Tea is not like wine—wine has no residue and pours out easily, so the spout's curvature doesn't matter. Tea, however, has leaves that expand in water and can block the spout. Drinking tea is a joyful activity, but if the teapot is blocked and won't pour, it's frustrating. A straight spout minimizes this problem. Even if it does get blocked, it's easier to clear. So when buying a teapot, test the spout's flow."

Now that we've covered boiling water and brewing tools, let's discuss the cup for serving tea, known as the fairness cup. The most practical option is a glass fairness cup—it's transparent, showcases the tea's color, retains aroma, and is affordable. After choosing a fairness cup, it's time to pick tasting cups. For tea tasting, white porcelain or glass cups are ideal. Pu'er tea, black tea, and rock tea often have orange or golden-yellow liquor, which looks more appealing in white porcelain cups. Green tea has a bright green liquor, and glass cups enhance its visual appeal.

Is a tea strainer necessary? Not always. A strainer can filter out fine particles and dust, improving the tea's clarity. However, if the tea leaves are clean and the brewing technique is good, a strainer may not be needed. Strainers come in various materials, such as ceramic, stainless steel, bamboo, and glass mesh. Choose based on environmental friendliness, practicality, and aesthetics.