How to choose a Yixing clay teapot?

A teapot made of Yixing clay is perhaps the most correct dish for brewing real tea. Isinskaya clay is famous for the fact that tea breathes in it, comes to life, it turns out tastier and more aromatic than in ordinary dishes. Tea, properly brewed in a Yixing clay teapot, is capable of giving the most extraordinary tea states.

So, you approached the issue of brewing with full responsibility and decided to purchase an Yixing teapot. All are so beautiful, they just ask to be held in hand, but they cost a lot and I want to choose the one that is suitable for your correct tea drinking.

How to choose a Yixing clay teapot?

In order not to get confused in a wide range of shapes, volumes and colors, decide for yourself with some criteria for the right choice.

Volume

Yixing clay teapots are generally small. Their volume ranges from 100 to 250 ml. How do you get used to drinking tea? In a warm company of friends of 2-3 people or alone?

For one person, a 100 ml teapot is suitable, while a 250 ml teapot will provide enough tea so that one infusion can be poured into 2-3 bowls.

It is clear that Yixing teapots are designed for repeated brewing, and even the smallest teapot will fill 6-8 cups of tea in 2-3 spills. But, you see, it will be more harmonious if all the participants in the tea party drink tea from the same strait at the same time, and not wait for the next brewing.

The form. What kind of teapot for what kind of tea?

When choosing the shape of a teapot, rely not only on your personal taste, although this is also the most important selection criterion. Think about what kind of tea you are going to brew in this teapot.

Different types of tea require different water temperatures for brewing and different infusion times. Relatively speaking, the higher the degree of tea fermentation, the higher the temperature of the water for brewing it.

The shape of the kettle has a significant effect on the temperature. The larger the surface area, the faster it releases heat. The minimum surface at the ball, respectively, is best kept warm by teapots, the shape as close as possible to the ball, for example, the beautiful Xi Shi.

Teapots of the Xi Shi shape and its variations are universal, but they are especially well suited for brewing pu-erh, dark oolong, red tea.

The multifaceted, complex shapes of teapots have the largest surface, respectively, they give off heat faster.

Teapots with a wide bottom, for example, the Shi Piao shape (Stone Ladle), also give off heat quite quickly. Such teapots, as well as elongated or flattened teapots, are optimal for brewing green and white tea.

Wall thickness

This parameter also significantly affects heat transfer. Thick-walled teapots release heat slowly, so they are more suitable for brewing high-temperature teas.

It is not entirely correct to believe that the thicker the walls of the kettle, the better. A kettle that is too thick can even ruin the delicate flavor and aroma of light oolong by overheating.

Clay color and grade

According to the laws of physics, dark surfaces absorb heat, while light ones repel.

It is logical to assume that light dishes are for light, that is, low-temperature tea (white tea, green tea, sheng pu-erh or white pu-erh kidney), and dark dishes are for fermented, high-temperature tea. Even the Chinese themselves agree with this.

But, in fact, the surface of the Yixing teapot is very small and the effect of the color of the walls on the temperature of the drink is so insignificant that it should not be emphasized.

So feel free to choose the color of the teapot at your discretion and taste.

Clay grade, more precisely, such a characteristic of the grade as porosity, can also very slightly affect the temperature. The higher the porosity, the slower the kettle cools.

This parameter is intended for a very in-depth approach to choosing a teapot.

But if you still want to attach importance to it, then let's say that the highest porosity is in the clay of the Zi Sha grade, the lowest is in the clay of the Zhu Ni grade.

Neck width and sieve type

These parameters are relevant for certain types of tea. For example, fluffy tea with a light and large leaf, for example, White Peony, is more convenient to place in a teapot with a wide neck so as not to injure the leaf.

The types of sieves are divided into classic and with a slot. The holes of the sieve with a nest are located on a hemisphere inside the kettle, and not on the wall itself. The convex surface creates an additional barrier and prevents clogging of the teapot spout. Such a sieve is useful for brewing tea with a fine leaf.

How to determine the quality of a teapot?

The main test for determining the quality of a good Yixing teapot is its ability to hold waterlocks. What does it mean?

If you pinch the hole in the lid of the teapot with your finger, then the tea should not pour from the spout. And vice versa - if you pinch the spout with your finger and turn the kettle upside down, then the lid should not fall.

If you decide to check the kettle in this way before buying, be careful not to burn yourself or break the lid. Not every kettle can boast of the flawless operation of water locks.

Master's stamp

Teapots manual slaveThe author often marks it with a personal seal (stigma). As a rule, it is placed on the bottom of the teapot. The seal indicates the uniqueness of the copy, but not always - about its quality. Particularly scrupulous craftsmen sometimes equip their product with a special passport with a personal signature - this is already an argument, since the author is unlikely to want to subscribe to a low-quality work.

Below are some examples for clarity.

Yixing teapots for green tea and light oolongs - thin walled, flattened

Teapots for white tea and sheng pu-erh - elongated, with a maximum area, thin-walled

Yixing teapots for pu-erh, dark oolong, red tea - thick-walled, compact, as rounded as possible

Summary

Most teapots have average characteristics, they are versatile and suitable for all types of tea. However, if you take into account some criteria, your choice will be optimal.

Thin-walled teapots with salted or complex shapes are a good choice for low-temperature, low-fermented tea.
Teapots with thick walls of the most round shape will brew you the most delicious pu-erh, red tea and dark oolong tea.
For loose, bulky tea, it is better to choose a teapot with a wide neck.

And remember that the porous structure of Yixing clay absorbs the aroma and taste of tea, so it is advisable to use a separate teapot for each type of tea.

The main criterion for choosing a teapot is still your personal taste. Take a closer look at him, listen to your feelings.

Feel how he "purrs" you - take it without hesitation! 

Enjoy your tea with i-tea.club!