Brewing Vessels
Brewing vessels, including teapots, gaiwans, and kyusus, are used to infuse tea leaves, with each suited to different brewing styles, tea types, and traditions. Materials such as clay, ceramic, porcelain, or glass affect heat retention and how the tea develops during brewing.
Types of Brewing Vessels
- Gaiwan - A traditional Chinese lidded bowl used for short, repeated infusions, allowing direct control over steeping and pouring
- Yixing Teapot - Small unglazed clay teapot that absorbs tea over time, often used for oolong and pu'er
- Kyusu - Japanese side-handled teapot with built-in filter, designed for clean pouring and small leaf teas
- Shiboridashi - Low, handleless Japanese vessel used for small volumes and precise pouring, often with delicate teas
- Teapot (Porcelain or Glass) - Common vessel for Western-style brewing, suited for larger volumes and longer infusions
- Tetsubin (Cast Iron) - Heavy vessel with strong heat retention, used for brewing or maintaining water temperature
- Infuser Mug or Basket - Single-serving brewing with enough space for leaves to expand fully
Materials & Their Effects
The material of a brewing vessel affects how heat is retained and how the tea develops during infusion. Some materials remain neutral, while others can subtly influence the character of the tea over time.
- Glass - Does not retain heat for long and does not affect flavor, making it suitable for lighter teas and visual brewing
- Porcelain - Neutral material with moderate heat retention, suitable for all tea types
- Clay (Yixing, Tokoname) - Retains heat well and can gradually absorb tea oils, which may soften and round the flavor over repeated use
- Cast Iron - Strong heat retention, helps maintain stable temperature during brewing or when holding hot water
Choosing a Brewing Vessel
The right brewing vessel depends on how you want to prepare your tea and how much control you need during brewing.
- For simplicity and larger servings → use a teapot
- For short, repeated infusions → use a gaiwan
- For clean pouring and fine leaves → use a kyusu
- For small volumes and delicate teas → use a shiboridashi
- For strong heat retention or maintaining temperature → use cast iron
Next Steps
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