The four treasures of tea utensils are: the Mengchen brewing Pot, Ruochen Cup, Yushu Kettle, and Red Clay Brazier. The Mengchen Brewing Pot is a small teapot made from Yixing purple clay. Why is it called Mengchen? According to legend, Mengchen was a famous potter from the Ming Dynasty in Jiangsu, China, surnamed Hui, who specialized in making small Teapots. When used for brewing tea, these small pots retain the color, aroma, and flavor of the tea. They are durable, and even when filled with boiling water alone, they impart a tea flavor. In the heat of summer, tea left overnight does not easily sour. These teapots have strong heat resistance, so there is no risk of cracking when boiling water is poured into them during winter. Additionally, they conduct heat slowly, so they do not become too hot to handle when in use. Over time, they develop a luster and take on an antique appearance.
The Ruochen Cup, often paired with the “Mengchen” as the two jewels of tea utensils, is a thin porcelain cup. It is as thin as paper and as white as snow, small and delicate, resembling half a ping-pong ball or a miniature rice bowl. Three of these cups can be stacked and held in one's mouth without showing. Authentic Ruochen tea cups were produced in Jingdezhen, Jiangxi, with the words “Ruochen Precious Collection” at the bottom. They are now quite rare, replaced by some famous porcelain factories' reproductions. These cups are usually adorned with painted landscapes and flowers. Some have palindrome inscriptions such as “Clear Heart Bright Moon” or “Can Clear Heart Also,” which can form sentences regardless of where you start reading. Each cup can only hold about seven to eight milliliters of tea. Why are they so small? Primarily because Gongfu tea is typically enjoyed leisurely, not just for quenching thirst. Normally, only three small cups are placed on the tea tray in a “pin” shape. A local saying, “Three for Tea, Four for Wine, Two for Sightseeing” (referring to the ideal number of people for different activities), suggests that Drinking Tea is best with three people.
When brewing gongfu tea, the choice of water and kettle is very strict. Metal kettles often impart unwanted flavors to the water, but the thin porcelain kettle “Yushu Pot” made in eastern Guangdong has none of these drawbacks and retains heat well. Even after being off the stove for a while in winter, the water remains warm. With regular use, scale buildup is minimal. The kettle's capacity is enough to brew one pot of tea, from warming the cups to brewing a single serving. As the water nears boiling, the small lid rattles with steam, seemingly saying, “It's time to brew tea!” Indeed, water for brewing gongfu tea should not be too hot; it is best when it just starts to boil (resembling “crab eyes”). The Yushu Pot makes it easy to control the water temperature. Why is it called “Yushu”? Legend has it that after designing this kettle, an artisan could not think of a good name and invited several tea-loving literary friends to suggest one. Seeing the clear, jade-like water, they named it “Yushu” (originally “Yushu,” meaning “jade output”). Later, “Shu” (output) was considered inauspicious and was replaced with “Shu” (book).
The last of the four treasures of tea utensils, the red clay brazier, is made from high-quality kaolin from eastern Guangdong. Standing over a foot tall, its central chamber for charcoal is deep and narrow, ensuring even heat distribution and efficient fuel use. The small stove has a door and a lid. Tea enthusiasts prefer using olive pits as fuel, which burn cleanly without imparting any flavors. This type of stove has excellent ventilation, allowing water to spill onto the fire without extinguishing it or causing the stove to crack. Some stoves feature tea couplets on their doors, such as “Boiling Water from Three Rivers; Drinking Tea from Five Mountains” and “Tea Stove Boiling Water Inviting Guests; Fragrant Tea Dispelling Sleepiness” … adding a touch of rustic elegance.