Purple clay Teapots have been considered one of the most suitable tools for brewing Tea since ancient times. The Zhangwu Zhi even describes its high practical value: “It neither alters the aroma nor imparts a boiled taste.”

However, there are six major types of Chinese Tea, while purple clay is divided into four main categories, with dozens of subcategories. So here's the question: does the type of clay really make a difference in the taste of the brewed tea?

The answer is yes!

To put it dramatically, choosing the right type of clay can make tea that costs hundreds of yuan taste like it costs thousands! Below, we have compiled the most comprehensive guide to pairing different types of purple clay with various teas. You may want to bookmark this!

Green Tea

Common green teas include Biluochun, West Lake Longjing, and Mengding Ganlu.

For green tea, a purple clay teapot made from duan ni (segmented clay) or green clay is ideal. These clays are light in color, have excellent breathability, and are beneficial for nurturing the pot without forming dark tea stains.

When brewing green tea, water temperature significantly affects its taste; an optimal temperature is around 80°C, which helps preserve the nutritional components of the tea leaves. The first infusion should be poured out after about 12 seconds to avoid damaging the active substances in the tea.

Oolong Tea (Blue-green Tea)

Oolong tea is one of the six major types of Chinese tea and is semi-fermented, such as Tieguanyin and Dahongpao.

Oolong tea is best brewed in a purple clay teapot made from zhu ni (red clay) or hong ni (red clay), ideally in a smaller size. Zhu ni and hong ni have a high degree of crystallization, which enhances the release and amplification of the tea's aroma, making them perfect for highly aromatic teas.

Oolong tea is best brewed with boiling water at 95°C. A larger amount of tea leaves is typically used, often filling half or more of the teapot or gaiwan, with the lid on after brewing.

The process of oolong tea production emphasizes the green-making step, so the tea flavor and aroma are released quickly. The first infusion should be poured out after about 10 seconds.

Yellow Tea

Yellow tea is a slightly fermented tea, including Mengding Huangya, Junshan Yinzhen, and Weishan Maojian.

A purple clay teapot made from zi ni (purple clay) is ideal for yellow tea. It does not overpower the tea's aroma and is suitable for brewing over a longer period. Zi ni has a wide range of tea compatibility and excellent tea development.

The brewing time for yellow tea is only slightly longer than that of green tea—about 15 seconds for the first infusion.

Black Tea

Black tea is a fully fermented tea, such as Qimen black tea, black strip tea, and black broken tea.

For black tea, a purple clay teapot made from zi ni or zhu ni is excellent. It brings out the aroma and original taste, providing a clear and distinct flavor profile.

The steeping time for black tea generally doesn't need to be too long. The first few infusions can be poured out within 10 seconds. If the steeping time is too long, the tea can become bitter.

Dark Tea, Pu'er

Dark tea and Pu'er tea have the characteristic of improving with age, making them popular among tea enthusiasts.

A purple clay teapot made from zi ni or ding zao qing (bottom groove clear) is ideal for these teas, enhancing their rich and mellow flavors.

Remember to rinse these teas before brewing. Dark tea is particularly durable, with the first infusion poured out after about 20 seconds. When cooking dark tea, it usually takes three rounds, with a tea-to-water ratio of around 1:80 to 1:100. Each cooking session should not exceed 3 minutes.

White Tea

White tea includes Baihao Yinzhen, Baimudan, Quancheng Hong, Quancheng Green, Gongmei, Shoumei, and new white tea.

White tea is also best brewed in a purple clay teapot made from zhu ni or hong ni. Its tea liquor has a slight golden hue, with a fresh and clean aroma that is best complemented by zhu ni.

The first infusion of white tea should be poured out within 10 seconds. For newer white teas, the first three infusions should be poured out after 10 seconds. For aged white teas, you can increase the steeping time by 3-5 seconds from the second infusion onwards.

The above guide covers the pairing of different types of purple clay with various teas. In addition to the type of clay, the shape of the purple clay teapot also corresponds to the tea it pairs well with.

For example, flat and elongated teas like Taiping Houkui are best brewed in teapots like the Hanfang. Pearl-shaped teas like Tieguanyin are best brewed in teapots like the Siting or Rongtian. For loose and fragmented teas like aged Pu'er, any type of teapot can be used.

Teapots and tea have always been a perfect match. The tea seeps into the pot, and it is truly the person who brings out the best in both the teapot and the tea.

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