The classic saying, “To do a good job, one must first sharpen their tools,” rings especially true in tea. For a tea experience to be truly exceptional, the right teaware is just as important as the quality of the tea itself. It’s often said that “the vessel is the father of tea,” and that having good tea is only half the equation—you need the right vessel to brew it properly.
As renowned writer Lu Xun said in his “Drinking Tea“ essay, “To drink good tea, one must use a gaiwan.” He explains that a well-prepared gaiwan results in clear tea with a pleasant sweetness, a subtle aroma, and a slight bitterness—traits of quality tea leaves.
Why Should You Use a Gaiwan for Brewing Tea?
A gaiwan, typically made from fine porcelain, may not enhance the flavor of the tea itself but is excellent for highlighting the characteristics of a tea, helping to reveal its strengths and weaknesses. The gaiwan’s wide, open top makes it easy to assess the color, smell, and taste of the tea—perfect for enjoying the full sensory experience.
In professional tea tasting and evaluation, the gaiwan is a popular choice for tea masters. When brewing a new tea for the first time, the gaiwan is ideal for understanding its unique flavor profile. Afterward, you can adjust brewing techniques such as water temperature, pouring speed, and steeping time to fine-tune the flavor of the tea.
Other Popular Tea Vessels: Yixing Teapots and Glass Cups
Alongside the gaiwan, Yixing teapots (made from unglazed clay) and high-density glass cups are also widely used for brewing tea today. Depending on the type of tea, factors like the age of the tea leaves, the processing methods, and even the storage conditions can influence the best brewing vessel for optimal flavor.
This concept is similar to how different kitchen utensils are used for different cooking styles. For example, stir-frying vegetables is best done in a cast iron wok on high heat for a quick, crispy result. For slow-cooked dishes like bone broth or chicken soup, using a slow cooker or clay pot enhances flavor through gentle heat.
Just like cooking, choosing the right teapot material is crucial for making the best cup of tea. So, let’s take a closer look at the differences between gaiwan, Yixing teapots, and glass cups, particularly when it comes to heat retention and brewing results.
How Do Different Materials Affect Heat Retention in Tea Brewing?
A study published in Guangdong Tea Industry, a journal by the Guangdong Tea Association, compared the heat retention and brewing effects of porcelain gaiwans, Yixing teapots, and glass cups. The results of the experiment show that while the temperature in the glass cup remains higher for the longest period, Yixing teapots and gaiwans cool down at different rates.
- Glass Cups: The temperature decreases the slowest, making it appear to have the best heat retention.
- Yixing Teapots: These cool down more slowly than gaiwans but faster than glass cups.
- Porcelain Gaiwans: These show the quickest drop in temperature initially, especially in the first two minutes after pouring in hot water.
In terms of heat retention, the order is:
- Yixing Teapot
- Porcelain Gaiwan
- Glass Cup
This heat retention order corresponds to the material’s density and the way each tea vessel interacts with the surrounding environment. For example, glass cups initially experience the smallest drop in temperature, while the Yixing teapot and gaiwan require more time to reach temperature equilibrium.
How Does Tea Brewing Vessel Material Affect the Taste?
Material differences also impact the flavor of the brewed tea. The study also analyzed catechin and caffeine levels in Longjing tea (a famous Chinese green tea) brewed using different vessels. It was found that, especially in the first few minutes of brewing, the amount of catechins (a key component that gives tea its astringency) varies significantly across the vessels:
- After 2 minutes, Gaiwan tea had the highest catechin content (162.97 mg/g), followed by the Yixing teapot (155.49 mg/g) and glass cup (151.13 mg/g).
This suggests that the glass cup brews tea with a smoother, less astringent taste, making it a better choice for delicate green teas like Longjing. However, using a gaiwan can still yield a pleasant, fresh taste when brewed quickly, making it ideal for green and white teas, which shouldn’t be steeped too long.
Meanwhile, Yixing Teapots have excellent aroma-retaining properties due to their porous material. This makes them ideal for brewing high-aroma oolong teas like Tie Guan Yin, Wuyi Yancha, and Fenghuang Dancong. Additionally, aged teas like Pu erh and Liubao benefit from Yixing teapots’ ability to absorb and mellow out off-flavors from storage, adding depth to the tea’s taste.
Choosing the Right Brewing Vessel
When selecting a tea brewing vessel, consider the type of tea you’re brewing. For delicate, fresh green or white teas, a glass cup or gaiwan is ideal for quick brewing and visual enjoyment. For aromatic oolong teas or aged black teas, a Yixing teapot can help bring out the tea’s full flavor profile due to its heat retention and aroma-conserving qualities.
Each material has its unique properties, making them suited for different types of tea. The key is understanding your tea’s characteristics and choosing the vessel that best complements its flavor.
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