Pu-erh Tea Hardware

Pu-erh tea is traditionally prepared in YiXing (pronounced ee-shing) teaware.  This teaware is made from Zisha clay that is mined from deep underground sources in Huanglongshan and Zhaozhuangshan.  YiXing teapots are left unglazed.  Without the glassy coating found on glazed pottery, the porous clay absorbs the flavor, odor, and color of the Pu-erh tea that is prepared in it.  Over many brewings, these teapots are seasoned and imbue a flavor that combines the present tea and notes of previous brewings.  It is common for connoisseurs to dedicate a particular teapot to a specific flavor of tea to harmonize the flavors of the tea and the teapot. The teapots are intended for single serving use and are quite small.  Each teapot is a work of art and will often contain a chop mark of the artist that created the pot.

Surprisingly, the tea cup is a fairly recent inclusion in the traditional preparation of Pu-erh tea.  Prior to 1350AD, most Chinese teas would be consumed directly from the teapot.  In the Ming dynasty the gaiwan was added to the traditional teaset and is now one of the main ways that teas, including Pu-erh tea are prepared and enjoyed in China.  Each gaiwan is a matched set comprised of a saucer, bowl and lid.  Unlike the the YiXing teapot, the gaiwan is glazed to prevent the teaware from becoming seasoned or discolored over time.  The base material for a gaiwan is most often porcelain.  Because porcelain quickly distributes heat, porcelain gaiwans are excellent for aged and fine pu-erh preparation at lower temperatures.  The gaiwan teaset permits tea to be infused directly in the bowl and then be enjoyed from the bowl or served into tasting cups.  While gaiwans are not as good as yixing pots for most pu-erh teas, the glazed gaiwan can be used conveniently for the preparation of many types of tea.