Choosing Teapots and Cups for Each Tea Type

Excellent heat retention, the teapot body absorbs fragrance over time. Very suitable for Pu-erh and black teas. It's advisable to dedicate each teapot to one type of tea to prevent flavors from mixing.

New clay teapots should be boiled with the same type of tea they will brew, to remove earthy odors and 'season' the pot.

Porcelain is neutral and doesn't retain fragrance, making it suitable for almost all tea types—especially delicate white and green teas.

A gaiwan (lidded bowl) is the most reasonable first choice: inexpensive, easy to clean, simple to control brewing time, and allows you to observe the liquor color.

Specifically used to empty the teapot completely and then distribute evenly, ensuring every cup has the same strength.

Small cups with white interiors allow a clear view of the liquor color. Flared cup rims help direct the aroma upwards to the nose when lifting the cup.

One 120–150 ml gaiwan, one glass fairness pitcher, four small cups, a tea towel, and a temperature-controlled kettle. This much is sufficient to brew almost any batch of tea well.