Signed in as:
filler@godaddy.com
Tea-Ware vs Tea Type | Lesson 2.4
So Many Choices, Which to Use?
Earlier, I have made a table on which tea-ware better fits for each tea type. Here I’ll give more detailed insight to the benefits and drawbacks of each kind of tea-ware.
This will be an overview of tea brewing in two classic vessels, a Gaiwan 盖碗 and a teapot 茶壶, as they are most appropriate for the classic tea and help to consistently develop the flavor and aroma of the tea leaf. With the right choice of tea-ware, your tea will reveal itself in all its beauty.
Your tea-ware choice will have a major influence your finished brew. It is important that you understand this before you make your tea-ware purchase. As well as the type of tea-ware you will use to brew, the material the tea-ware is made of has a great effect on the finished tea.
I will also mention other brewing vessels and if they should be used for Chinese Tea.
Pocelain Gaiwan 盖碗
Glazed Clay Gaiwan 盖碗
Pocelain Gaiwan 盖碗
Porcelain Gaiwan, this is indeed the universal tea-ware. You can brew any tea in it. It cools down faster than clay, so theoretical no good for long when brewing, strongly fermented teas in it. It retains heat for 3-5 minutes which is appropriate for any brewing. Further the main role belongs to water temperature. One of the advantages of
Porcelain Gaiwan, this is indeed the universal tea-ware. You can brew any tea in it. It cools down faster than clay, so theoretical no good for long when brewing, strongly fermented teas in it. It retains heat for 3-5 minutes which is appropriate for any brewing. Further the main role belongs to water temperature. One of the advantages of porcelain gaiwan is the lid which can be removed allowing for swift cooling of the tea leaf, this is of prime importance, for fresh pu’er sheng. In Yunnan pu’er shengs up to 5 years of age are brewed in porcelain gaiwans, more mature, in Yixing teapots.
Clay Gaiwan 盖碗
Glazed Clay Gaiwan 盖碗
Pocelain Gaiwan 盖碗
Clay Gaiwan, a brewing vessel quite rare to find and not coincidentally. Clay gaiwan, quite well, retains heat at its bottom, thick foot, and a saucer, while thin lid lets the heat out. Unfolded tea leaf inside the gaiwan remains in minor motion, cling to harsh walls and the tea therefore brews unevenly. At the bottom tea leaves are well
Clay Gaiwan, a brewing vessel quite rare to find and not coincidentally. Clay gaiwan, quite well, retains heat at its bottom, thick foot, and a saucer, while thin lid lets the heat out. Unfolded tea leaf inside the gaiwan remains in minor motion, cling to harsh walls and the tea therefore brews unevenly. At the bottom tea leaves are well steeped, while at the top they are under-steeped. The tea will brew anyway, however lacking the full-fledged and harmonious flavor peak. Steeping will most probably require extra time with a shoddy result. Such thermal gaps and varied rate of tea leaf steeping are not inherent to porcelain and glass gaiwans.
Glazed Clay Gaiwan 盖碗
Glazed Clay Gaiwan 盖碗
Glazed Clay Gaiwan 盖碗
A Glazed Clay Gaiwan has all the pros of the clay gaiwan.
In this type, if the lid as well as the body of gaiwan is covered with thick layer of glazing and therefore retains the heat better. The tea will not cling to the walls and brews, more or less, evenly.
Glass Gaiwan 盖碗
Rice Grain Porcelain Gaiwan
Glazed Clay Gaiwan 盖碗
The major advantage of the glass is in its ability to cool down quickly and tea leaves do not simmer in it. It suits perfectly for brewing of green and yellow teas, which are the least fermented. In glass vessel they will softly develop from cup to cup each time rejoicing with their flavor.
Rice Grain Porcelain Gaiwan
Rice Grain Porcelain Gaiwan
Rice Grain Porcelain Gaiwan
Rice grain porcelain is an old ceramic method. The wall of an object is first pierced through with a sharp tool. After the biscuit firing, the hole is filled with glaze which melts into the hole in the later firing, creating a small translucent window. If walls of the vessel are thin and partly made of glaze, its better fits for brewing G
Rice grain porcelain is an old ceramic method. The wall of an object is first pierced through with a sharp tool. After the biscuit firing, the hole is filled with glaze which melts into the hole in the later firing, creating a small translucent window. If walls of the vessel are thin and partly made of glaze, its better fits for brewing Green, Yellow and lightly roasted Oolongs. In any case Pu’er shou will be inappropriate.
Clay Teapot 茶壶
Rice Grain Porcelain Gaiwan
Rice Grain Porcelain Gaiwan
Clay retains heat quite long. Some clay teapots after the last steeping remain hot up to 20 minutes while 5-10 minutes is enough for our purposes. In such tea-ware, strongly fermented teas do not cool between steeping’s. The tea leaves get steamed each time, delivering brighter flavor and upon reaching the peak of brewing, fade out slowly
Clay retains heat quite long. Some clay teapots after the last steeping remain hot up to 20 minutes while 5-10 minutes is enough for our purposes. In such tea-ware, strongly fermented teas do not cool between steeping’s. The tea leaves get steamed each time, delivering brighter flavor and upon reaching the peak of brewing, fade out slowly and smoothly. If you brew a green tea in clay vessel it is very intense from the first steeping, sometimes is too astringent and wears off quickly. Clay teapots are good for accumulation and preserving of heat.