When it comes to the brewing vessel, we need to think mainly about the type of tea and then the material of the pot.

Material of the vessel

There are various types of teapots, made of unglazed clay, glazed clay, ceramic, porcelain, glass, stainless steel, or enamelled cast iron.

• Glazed clay, ceramic, porcelain or glass teapots are ideal for delicate teas with subtle flavours because the material doesn’t change the taste of the tea.
• Unglazed clay teapots (the most popular being the Yixing ones) are suitable for dark teas, dark oolongs and black tea. The key rule to remember is using one teapot for the same type of tea; that should enhance the tea’s aroma and flavour. In a future blog, I’ll be talking about what to look out for when buying a Yixing teapot.
• Steel teapots are ideal for teas with strong flavours. They are popular in the Middle East and the north of Africa.
• Iron teapots can be used for most types of teas, except for the more delicate ones. They are heavier than normal teapots, which explain why they are less used.

As regards the size, some experts say that the smaller the brewing vessel, the better the taste. But I haven’t managed to find the liaison. The taste depends largely on the tea and the brewing process.

Shape and appearance of the vessel

Brewing vessels can also be identified by their shape and appearance. In China, gaiwans are the most popular, while kyusu and chawans are popular in Japan.

Adepts of the Chinese brewing style – called Gongfu – prefer brewing many leaves in a small gaiwan and steep them for a very short while – for instance, 3 grams of leaf per 100 ml infused for 30 sec.

Kyusu has a handle on the side to make pouring the tea easier. It can be made of fired sandstone clay, porcelain or glass.

Matcha is usually prepared in a chawan.