So what else do you need to know?
In general, you want to think carefully about the kind of tea you intend to prepare. Teapots or gaiwans crafted from heavier and denser raw materials, such as stone or clay, will retain heat better than those crafted from lighter raw materials, such as porcelain or glass. It’s not so much that one is “better” than the other, as it is that they are better suited for different kinds of tea.
You’ll do best if you keep in mind this one rule of thumb: the more sensitive the tea, the more sensitive the teaware.
In other words, when you prepare a more fragile, lighter tea—one brewed at lower temperatures, such as a green or white tea—you’ll want to reach for teaware that will allow the heat to disperse, cooling the tea a little more quickly. This helps amplify those delicate flavors that are distinctive of those kinds of tea.
On the other hand, when you are preparing something more highly oxidized, requiring longer infusion times or higher temperatures—such as oolong or black tea—you’ll want to reach for teaware that retains the heat better. The flavors in these teas tend to be at their best in hotter, warmer environments, and this teaware allows you to comfortably sip your tea while it remains nice and warm.
Finally, you’ll want to think about the shape of your tea relative to your teaware. If the tea you are making has leaves that are long and flat, then you’ll want to look for a teapot that gives these leaves the best opportunity to expand as they’re being infused. This means a shorter, wider teapot or gaiwan is the most appropriate. Conversely, when your tea leaves are heavier and tightly rolled, a taller and narrower teapot or gaiwan helps most.
Regardless of whether you choose to try a gaiwan or a teapot—or decide to stick with your trusty infuser—we hope you look at the relationship between your tea and teaware just a little differently now. There’s a harmony between the two that’s waiting to be discovered.
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March 09, 2018
- This Month
- Previous Articles
- What You Need to Make Pu Erh Tea Like a Pro
- What Makes for a Good Pu Erh Tea? Three Things You Should Know
- How to Store Pu Erh (And What to do about Aging It)
- What Is Pu'Erh Tea and What Does It Taste Like?
- What Goes Into a Good Jasmine Tea?
- A Look at Yellow Mountain, Home to Huangshan Mao Feng Green Tea
- An Ode to Tea Horse Road: Why Nobody Should Forget This Ancient Trading Route
- The Story of Keemun Black Tea: How the World’s Most Famous Black Tea Came to Be
- What is Gong Fu Style Tea and Why is it Special?
- Lu An Gua Pian is a Green Tea Like No Other
- A Steamed Chinese Green Tea? Meet Enshi Yu Lu
- A Hidden Treasure in Plain Sight: The Allure of Anji Bai Cha
- What Is Pre-ming and Pre-rain? Chinese Spring Harvest Tea Terms
- The Wonderful World of Wuyi Oolong Rock Teas
- Your Guide to Ultimate Iced Tea - Cold Brew Pomelo Flower Dan Cong Oolong
- The Legend of Long Jing Dragonwell
- Celebrate Mother’s Day with the Right Cup of Tea
- Two Tips for the Perfect Cup of Tea in the Spring
- Three Tea Life Hacks You’ll Wish You Started Doing Yesterday
- The Secret of Pu-erh Tea: Metamorphosis
- A Beginner’s Guide to Purchasing Loose Leaf Tea
- MeiMei Fine Teas is Awarded a Silver Medal in 2018 Global Tea Championship
- Why You Need At Least One Jun Teacup In Your Collection
- Your Guide to the Tea Cup – Part II
- Your Guide to the Tea Cup – Part I
- Making Tea? This is the Most Important Thing to Have - Part II
- Making Tea? This is the Most Important Thing to Have - Part I
- A Purchasing Guide to the Best Tea Scales
- A Beginner’s Guide to Loose Leaf Tea
- The First Thing to do with Your Loose Leaf Tea
- The Eight Cups of Tea Challenge
- The Colors of Our Teas – A Quick and Friendly Guide to Tea Types
- A Tea Unto Itself – Phoenix Dan Cong Oolong Tea
- A Cup of Tea for Healthy Eyes?
- Why Drinking Tea is the Perfect Way to Kick Off 2018
- A Year in Review
- That One Tea Steeping Trick : Leaf Agitation
- Make Your Tea Instantly Better – The Art of Pouring
- These Three Benefits of Black Tea Make it the Perfect Winter Life Hack