1. Gaiwan Ceramic Tea Set
A gaiwan tea set is a type of tea ware that consists of a lid, a saucer, and a bowl. It is also known as the “Three Talents Bowl,” with the lid representing heaven, the saucer representing earth, and the bowl representing humanity. Drinking gaiwan tea is full of flavor. If you want a stronger tea infusion, gently scrape the surface of the water with the lid, causing the tea to swirl around in the bowl. Light scraping results in a lighter infusion, while heavier scraping makes it stronger — this is its charm.
2. Aroma Cup
The aroma cup is used for smelling the fragrance and is longer and thinner than a tasting cup. It is a unique piece of tea ware for Oolong Tea, often used when brewing highly fragrant Taiwanese oolongs. It is usually paired with a tasting cup of the same material,
and adding a saucer creates a complete aroma cup set. Benefits include: one, good insulation which allows the heat to last longer, giving drinkers a chance to warm their hands by holding the cup's neck; two, slower release of aromas, allowing drinkers to fully appreciate and savor the scent.
3. Teapot (Yixing or Red Clay)
Select a teapot that yields three or four cups of tea (fill one-third of the pot with dry tea leaves, and then pour out the water after the leaves have fully expanded). More or less would be difficult to control. This requires us to study the art of tea seriously!
4. Tea Tray (Wide and Flat)
Bamboo or wood can be used, but plastic should be avoided due to its off-flavors. The tray is essential for the first and second infusions, as time control is measured in seconds, and any inconvenience can ruin the brew.
5. Tea Spoon and Tea Scoop
The tea spoon and tea scoop are used to measure the amount of dry tea before placing it into the pot. They are often sold together with other miscellaneous tools, stored in a container resembling a pen holder. The entire set is called a “tea preparation set.” Materials like bamboo, wood, stone, and bone are acceptable, and purple sandalwood is particularly nice. The appropriate amount of tea directly affects the strength and flavor of the infusion, and must be precise. With experience, one will understand how even a single leaf more or less can make a difference.
6. Stove and Kettle
An electric or alcohol stove can be used, as long as it does not emit any off-flavors when heated. It is essential, as most gongfu teas require boiling water. A water heater or electric kettle cannot be substituted, as they maintain a constant temperature of 90-95 degrees Celsius, and the continuous boiling of too much water can affect the quality of the water. Use thin-walled white porcelain cups, which do not interfere with the color and taste of the tea and are easy to clean.
7. Tea Storage Jar
A paper canister with an outer sealed bag is both convenient and affordable. The paper canister blocks light, while the sealed bag prevents odors and moisture. Store in a cool, dry place. Avoid tin cans with visible solder seams (often found at the bottom), as the soldering agent cannot be washed off and may impart unwanted flavors to the tea.