The selection of tea utensils should take into account three factors: the occasion, the number of participants, and the type of tea. High-quality tea utensils paired with premium teas complement each other, enhancing the enjoyment of tea tasting. For example, for high-grade green tea, a clear glass cup without patterns or colors is recommended, as it not only suits the temperature needed for brewing green tea but also allows one to appreciate the color of the tea and the transformation of the leaves. For oolong tea, an elegant and rustic purple clay pot is ideal; for flower-scented tea, a lidded Teacup that can retain fragrance and warmth is suitable. The choice of tea utensils also depends on the quality of the tea. For instance, for mid-range green tea with ordinary appearance, a porcelain pot would be chosen for brewing. The brewing utensils must be clean and intact, and when choosing them, attention should be paid to the coordination of colors, materials, and the harmony of the entire set of tea utensils.
The arrangement of tea utensils should be logical, practical, and aesthetically pleasing, paying attention to the sense of hierarchy and the variation in lines. When setting up the utensils, there should be order, with balance between left and right, and as little obstruction as possible. If there is any obstruction, the items should be arranged from low to high, placing the lower utensils in front of the guests' line of sight. To show respect for guests, the spout of the Teapot should not face them, and the patterns on the utensils should be oriented towards the guests, neatly arranged.
(I) Main Tea Utensils
1. Teapot
The utensil used for brewing tea. A teapot consists of four parts: the lid, body, bottom, and foot ring. The lid includes details like holes, knobs, and seats. The body has the mouth, lip wall (rim), spout, body, shoulder, handle (handle, strap). Due to differences in handles, lids, bottoms, and shapes, there are nearly 200 basic forms of Teapots.
2. Tea Tray
A base utensil placed under the teapot. It enhances aesthetics and prevents the teapot from scalding the table.
① Tray-shaped: The rim is low, and the whole tray is disk-like, allowing a side view of the teapot's shape to be fully visible.
② Bowl-shaped: The rim is high, so a side view only shows the upper part of the teapot.
③ Double-layered: The tea tray is made double-layered, with many drainage holes on the top layer, allowing overflow water from brewing to drain into the bottom layer, which has an outlet for easy emptying.
Besides preventing the teapot from scalding the table and water from splashing, the tea tray can also be used to collect waste water, warm the teapot, pour over the teapot, and display the infused tea leaves. It can also be used to hold tea residue and rinse water. When selecting:
(1) Shape
Bowl-shaped is better than tray-shaped, and double-layered is superior to bowl-shaped. This is because tray-shaped tea trays cannot hold wastewater, while bowl-shaped ones can, but this may cause discoloration over time where the teapot sits. Double-layered tea trays can hold wastewater below and perform various functions above, making them convenient for daily use and maintenance of the teapot.
(2) Size
The rim of the tea tray should be larger than the widest part of the teapot. If it is bowl-shaped or double-layered and intended to hold water, its capacity should be at least twice that of the teapot, but not too large, maintaining a harmonious ratio with the teapot.
(3) Design and Color
The tea tray should match the teapot in design, color, and style to achieve a harmonious effect.
3. Fairness Cup (Tea Funnel, Tea Sea)
Also known as tea funnel or tea sea, it is used to even out the concentration of tea liquor.
① Teapot Funnel: Using a teapot as a substitute.
② Handle-less Funnel: Omitting the handle, the rim is extended outward to form a lip, serving as a handle for pouring.
③ Simple Funnel: No lid, with a simple pouring spout pulled from the body, with or without a handle.
The fairness cup should ideally have a filtering function besides evening out the tea concentration.
4. Teacup
The utensil for holding brewed tea and drinking.
1. Flared Cup: The rim flares outward like a trumpet.
2. Flared Rim Cup: The rim is wider than the base, also known as a saucer-shaped cup.
3. Straight Rim Cup: The rim is the same size as the base, also known as a barrel-shaped cup.
4. Narrow Rim Cup: The rim is narrower than the base, also known as a drum-shaped cup.
5. Handle Cup: A teacup with an attached handle.
6. Lidded Cup: A teacup with an attached lid, with or without a handle.
The function of a teacup is for drinking tea, requiring that it is comfortable to hold and easy to sip from. There are various designs and materials used for cups.
5. Smelling Cup
The utensil for smelling the aroma left in the cup after tea liquor is poured into the tasting cup.
6. Cup Mat
The base utensil for a teacup.
The cup mat is a base for teacups. Although small, it has a story: during the Tang Dynasty's Jianzhong period, the daughter of Sichuan's governor, Cui Ning, feared the teacup would scald her fingers, so she had a maid place a small tray under the cup. The center of the tray was shaped with wax to fit snugly around the cup's base, making it easy to lift without tipping or burning. Later, she had similar lacquerware made. When Cui Ning saw it, he was delighted and named it a “mat,” which has been passed down and used to this day. Therefore, a cup mat should be easy to pick up, stable, and not stick to the cup.
7. Lid Rest
The object for placing teapot lids, fairness cup lids, and teacup lids, keeping them clean.
The lid rest serves to keep the teapot lid clean and prevent water from dripping onto the table, so it needs to have a water collection function. A support-style lid rest is cylindrical, only supporting the center of the lid. Therefore, the lid must also be designed with a water collection function, gathering water in the center before dripping into the cylinder below. Its height should be slightly higher than the cup, and a straight cylinder cup can also be used. Alternatively, a tray-style lid rest can be made from various types of plates or tea mats.
8. Tea Bowl
A vessel for brewing tea or drinking tea.
① Round Bottom: The bottom of the bowl is round.
② Conical Bottom: The bottom of the bowl is conical, often referred to as a tea cup.
9. Large Teacup
A combined brewing and drinking utensil. Typically long and cylindrical, with or without a handle, and with or without a lid.
10. Nesting Cup
A large teacup with an inner filter, separating the tea leaves from the liquor.
11. Brewing Funnel
A cup-shaped object used for brewing tea, with an opening on the rim for the outflow of liquid, or a lid connected to a filter net, with a central axis that can be lifted up and down like a piston, both evening out the brewed tea liquor and separating the leaves from the liquor