The vessel is the father of Tea.
There are many considerations when it comes to choosing tea ware. Selecting the right set of tea ware is crucial for brewing a good pot of tea. So, tea-loving Chao-Shan friends, here are some tea ware basics you need to know.
1. The coarseness or fineness of the vessel's material is directly proportional to the degree of fermentation and age of the tea
The less fermented the tea, the finer the material of the vessel should be. For example, green tea can be brewed in celadon or glassware, Oolong in finer clay-based purple sand, and dark tea in coarse stoneware or coarser clay-based purple sand.
The finer the material, the easier it is to bring out the warmth and smoothness of less fermented or unfermented teas.
2. The height of the vessel is directly proportional to the age of the tea
In principle, the older the tea, the less it is affected by Steeping, so a taller and deeper vessel can be chosen. Vessels like the Qin Quan or Han Duo in purple sand can effectively draw out the character of older teas. For delicate teas, lidless or shallow vessels are more suitable to prevent the tender buds from being oversteeped, such as with green tea.
3. The amount of aroma is inversely proportional to the coarseness or fineness of the tea ware material
For teas with prominent aromas, like oolong, a finer clay-based purple sand can be selected to help retain the aroma. However, for teas where the aroma is contained within the Infusion, like Pu'er, a coarser clay-based purple sand is better.
4. When in doubt, a Gaiwan is an all-purpose substitute
Sometimes the selection of available vessels is limited, or you may not have all the necessary tea ware. In such cases, do not forget the versatile brewing tool: the gaiwan.
It is simple and convenient to use, allowing you to judge the strength of the tea by observing its color and determining the best time to pour the infusion. Additionally, it is adaptable to different degrees of tea age and fermentation.