Ware is the father of Tea. When it comes to choosing ware, there are many mystical theories, but by following these principles, you'll be on the right track.
1. The coarseness or fineness of the ware is directly proportional to the fermentation level and age of the tea
That is, the less fermented the tea, the finer the ware should be. For example, green tea is best suited for celadon or glassware, Oolong tea for finer clay purple sand, and dark tea for coarse pottery or coarser clay purple sand. This is because the finer the texture, the better it can express the warmth and smoothness of lightly or non-fermented teas. Coarse pottery absorbs the peculiar flavors of aged teas, which is why water passing through sand makes it sweet, helping to dissipate the turbidity of old teas.
2. The height of the ware is directly proportional to the age of the tea
In principle, the older the tea, the higher and deeper the vessel should be, such as the Qin Quan or Han Duo styles in purple sand, which can effectively bring out the character of aged teas. Fine and tender teas, like green tea, should be brewed in shallower vessels without lids, to prevent over-steeping the delicate buds. According to this standard, tender-bud black teas, like Jin Jun Mei, although highly fermented, should be steeped in shallow-bodied purple sand due to their tenderness.
3. The amount of aroma is inversely proportional to the coarseness or fineness of the tea ware
Using purple sand as an example, teas that excel in aroma, such as Oolong Tea, should be brewed in finer clay purple sand to retain the aroma. Teas where the aroma is contained within the infusion, like Pu'er, are better suited for coarser clay purple sand.
4. When you cannot decide, a Gaiwan is a versatile substitute
Due to the high degree of control offered by gaiwans, such as adjusting the opening of the lid to disperse or trap steam, they can adapt to different levels of tenderness and fermentation. Observing the color of the infusion helps determine the brewing time, among other things. When you cannot prepare various types of tea ware, a gaiwan is an essential tool for brewing tea.
