The shear number of different shapes, styles, and materials for tea brewing vessels is daunting. Choose accoutrements that are appealing and a pleasure to use. Tea is a happy moment to pause and appreciate yourself, friends and life. Using an attractive vessel will make that moment even more enjoyable. Purchase the highest quality vessel you can afford, and stay away from aluminum and plastic. Silver, tempered glass, stainless steel, porcelain, bone china, silver plate, enamel lined cast iron, and glazed earthenware are the best materials.

Unglazed clay and Yi-Xing clay are also excellent materials. It is important, however, to dedicate vessels of this type of material to a specific variety of tea. The flavor of the tea will be absorbed into the clay and once properly cured and well used, this will enhance the flavor of the tea. Yi-Xing pots become valuable family assets as they are handed down from generation to generation.

In my own personal experience, I have discovered that certain teas are better appreciated brewed in particular vessels. I tend to use a Yi-Xing pot for Oolong tea and a gaiwan for green. I have a small antique English earthenware pot I use for black tea.

Tea Pots
The variation of styles, colors, sizes and materials for teapots are innumerable. The most important considerations are that you like using it, and that it brews a fabulous cup of tea. I like having several styles and sizes to choose from.

French Press
These work nicely because they can stop the brewing of the tea and keep the liquor from becoming stewed (over-steeped). They do not work well for re-steeping the tea leaves as they remove the leaves from the tea but not the remaining tea from the leaves. Be sure to use a French press that has never been used with coffee as the residues left from brewing coffee (even after cleaning) will ruin the flavor of the tea. Go to French Press page

Gravity Brewers
The one gravity brewer that we prefer is the Lu Yu Brewer. We love it and think it brews a perfect cup of tea. The brewers’ concept is based on the gungfu method (see below). Through its proper use, the tea is brewed for approximately one minute and forty-five seconds, two or more times. Because it works like an hourglass you never have to worry about over-steeping your tea. There is a small hole at the bottom of the upper chamber where the leaves are held. This allows the water to drain completely through the upper chamber into a pitcher or cup below resulting in perfectly brewed tea. Go to Lu Yu Brewer page

Gaiwans
A gaiwan is a small porcelain cup with a lid and saucer that has been used in China since the Ming Dynasty (1368-1644) for brewing and drinking tea. The cup is actually shaped like a deep bowl and has a lid that fits snugly inside the rim of the bowl. The tea is placed in the warmed gaiwan then the hot water is poured on the inside rim of the gaiwan in a circular motion creating a whirlpool for the tea to swirl in while becoming saturated. The gaiwan top is placed on the bowl for the tea to infuse. After the appropriate amount of time has passed, the tea is either poured into a cup or sharing pitcher, or drunk directly from the gaiwan while using the lid to hold back the tea leaves.

Gungfu Tea Method
Gungfu or Gongfu means “skill and practice.” This method of brewing tea was born during the Ming Dynasty. It is a ceremonious and traditional Chinese way of sharing tea with friends, family and guests of honor. The method involves at least 11 different components; a Yi-Xing teapot, tea tray, pitcher/decanter, strainer, aroma cups, tea cups as well as a tool kit which is comprised of a scoop, pusher stick, pick, tongs, and a funnel. Using a very small clay pot, a generous dose of tea leaves, and all the other tools, creates a unique experience for the tea drinker. The tea is often steeped 7 times or more. It is a slow and somewhat complicated method for novices, but quite enjoyable once a familiarity with all the steps is gained.