What kind of tea set should you choose to brew Tieguanyin?

There is a saying that tea is the father of water and pot is the mother of water. Tea leaves and pots are like a tea art family composed of a couple. If the couple cooperates well, the home will be filled with happiness. If the tea leaves and tea sets are well matched, the tea soup brewed must be sweet and perfect. Therefore, what you use to make tea is the top priority.

To brew Tieguanyin tea, you need a tureen (Gongfu brewing method), a purple clay pot, an elegant cup, a quick cup, and a large cup (including a thermos cup and a glass cup).

The method of brewing tea in a large cup is relatively quick and convenient, and the glass teacup also allows drinkers to appreciate the color of the tea soup through light. The disadvantage is that the tea leaves in the cup without filtering function are likely to be drunk into the mouth, affecting the drinking experience. If soaked for a long time, it will be too strong, bitter and astringent. Generally, the tea juice will be basically exhausted after one or two brews. It is recommended to reduce the amount of tea when brewing in a large cup.

When brewing Tieguanyin, tea and water are separated. If you are looking for convenience and simplicity, then the elegant cup and the quick cup are also good choices, suitable for use in the office, travel and other occasions.

Personally, I think if you are looking for quickness and convenience, Kuai Ke Cup is better. Water temperature and tea have different requirements for porcelain and glass (and some plastics). Kuai Ke Cup is made of ceramic, which is better than the plastic material of Yaoyi Cup. The tea brewed in glass tastes much better. I have always felt that the elegant cup will increase the bitterness of Tieguanyin. As a player who uses tureens all year round, I feel that the highest output can be achieved by pairing tureens with Tieguanyin. When brewing Tieguanyin in a Piaoyi cup or a Kuai Ke cup, the aroma and taste of Tieguanyin are far different from those in a tureen.

The advantage of the tureen is that it does not absorb odor and conducts heat quickly. The volume of Tieguanyin dry tea is very different from that after brewing. The tureen is conducive to the extension of the leaves and the appreciation of the bottom of the leaves. Nowadays, the light-flavored Tieguanyin tea has a strong aroma, and the light-flavored Tieguanyin tea can be soaked in a tureen to better distribute the aroma. The Gongfu brewing method is also the traditional brewing method of Tieguanyin. The tureen can be impartial to the true nature of the tea and can best express the quality of the tea. (White porcelain tureens are recommended for tureens, never use stoneware tureens)

The first soaking time will produce the washed tea, the second and third steepings will take about 15 seconds to produce the soup, and each subsequent soak will be in the front. on the basis of extending 10~15 seconds. Note that making tea is a very flexible thing. The time is not fixed. This is just a reference time. You can extend or shorten the time according to your own taste of the tea.

Finally, let’s talk about the purple clay teapot. The purple clay teapot is also a good tea set for making Tieguanyin. It is recommended to use vermillion clay material. The aroma of Tieguanyin brewed in a purple clay pot is not as good as that brewed in a porcelain covered bowl. The advantage of a purple clay teapot is that it can also absorb other odors in the water. Although the aroma of Tieguanyin brewed in a purple clay teapot is weaker, the water quality is mellower and stronger than the tea brewed in a porcelain tureen. The purple clay teapot has a special pore structure and is good at absorbing tea soup. If a purple clay teapot is always filled with Tieguanyin, you can get the purest tea aroma. One problem is that as the industry calls "one pot, one tea", if you drink it regularly, you will outgrow the pot. You have to endure the difference in taste during the pot maintenance period, and you cannot change to brew other teas, which may cause odor transfer. My suggestion is that in the early stage of pot maintenance, you can use the purple clay pot as a fair cup.

A good horse goes with a good saddle, and beautiful utensils go with good tea. However, Qingcha believes that as an ordinary tea drinker, there is no need to pursue high-end and elegant tea sets with the same material and shape. Tea sets, regardless of psychological factors, there is no difference in the tea soup brewed. The choice of tea sets should be user-friendly, so you can choose what you like for tea and what you need. Whether you are brewing a large cup of Cha Niu or brewing a pot of Kung Fu tea and sipping it, you are still drinking tea, as long as you like it and get it the way you want.