Tea utensils are an important and indispensable part of tea culture. Chinese tea utensils over time have been through evolution from crudity to exquisiteness, from complexity to simplicity, and from mono-functionality to multi-functionality. Today, they represent the integration of features of tea utensils of different dynasties: simplicity of the Han, Wei, Jin and Northern and Southern dynasties; exquisiteness of Tang and Song dynasties; the stunning beauty of blue and white porcelain of Yuan Dynasty; and the complexity of Ming and Qing dynasties. The evolution of tea utensils over thousands of years in Chinese history represents China’s cultural economic, technological level and aesthetic taste in different time periods, and is imbued with China’s profound cultural heritage.
1. Commonly used tea utensils
As the old saying goes, “good tools are a prerequisite for work efficiency.” A good tea set is a must for brewing a good pot of tea. Xu Cishu, a Ming Dynasty scholar, wrote in Commentaries on Tea: “Tea brewed in good water and good vessels at the right temperature tastes sweet and mellow. All of the four factors are vital.” Lu Yu of Tang Dynasty also talked about the importance of tea utensils in the fourth chapter of The Cannon of Tea. That shows how important it is to choose the right utensils for brewing tea.
(1) Purple clay teapot
Purple clay pots are ceramic tea utensils made in Dingshu, Yixing County, Jiangsu Province. Because of their great absorptivity, air permeability, heat resistance and heat preservation capacity, purple clay teapots not only give boost to the color of the tea, but also are good for maintaining the original aromatic and mellow taste of the tea.
(2) Bowl with lid
Also called “Sancai Bowl” or “Sancai Cup” because it consists of three parts, namely, the lid which stands for the “sky,” the saucer which stands for the “earth,” and the bowl which stands for “human beings.” The set in its entirety implies harmony between the sky, the earth and human beings. Because of its fine texture, non-absorptivity and ease of use, it’s most commonly used to brew Pu’er tea.
(3) Glass tea sets
Also called “liuli (colored glaze)” by the ancients, glass is a colored semitransparent mineral. Tea sets made of glass can look colorful and bright. Therefore, Pu’er tea brewed and served in glass tea sets can easily highlight the color of the tea. The bad part is that glassware is brittle, less heat-preserving and transfers heat so quickly that the drinker may get scalded sometimes.
In sum, the most common utensil for brewing Pu’er tea is the lidded bowl, and the best material for making tea sets is purple clay, which can make the tea look, taste, and smell better.
2. Brewing Techniques
(1) Brewing Methods
Wet Brewing Method
Generally, this refers to using a tea tray to hold water used to wash the tea set and to hold the unwanted tea soup in the process of tea brewing, making it convenient to warm and clean the utensils, wake up the tea leaves, and warm up the teapot etc. The advantages are that such utensils are multifunctional and easy to use.
Dry Brewing Method
Generally, this method doesn’t involve use of tea trays. The water used to warm and clean the utensils and to wake up the tea leaves are poured out directly into a water pot. The table is kept clean and tidy throughout the process, and the tea mat and tea set can be changed at will, which gives occasion for fun arranging the tea table. The method is advantageous in that it boosts elegance and other aesthetic effects and fits multiple occasions.
(2) Three Essential Elements in Tea Brewing
The three essential elements in the Pu’er tea brewing process are quantity of tea leaves used, water temperature, and immersion time.
Quantity of tea leaves
The quantity of tea leaves used to brew Pu’er tea is closely related to personal preference and can vary greatly from person to person. Those who like it strong can put in more tea leaves while those who prefer light tea can put in fewer tea leaves. Generally, there is no fixed standard for the quantity of tea leaves used for brewing. Consumers are free to suit their own ways and habits.
Water temperature
High temperature is great for getting the best out of the tea leaves fast, but in the meantime, it can also easily bring out the bitterness and astringency of the tea. Therefore, the temperature of the water used for brewing tea should be determined by the type of tea being used. For example, tender or lightly fermented Pu’er tea should be brewed with water at lower temperatures, while rougher and older Pu’er tea should be brewed in boiling water. The temperature of the Pu’er tea soup can be fine-tuned by adjusting the waterline in the cup or pot. Higher waterline will mean lower soup temperature while lower waterline will be good for maintaining soup temperature.
Immersion time of tea leaves
The amount of time used to immerse the tea leaves is vital for bringing out the aroma and taste of the tea, so proper immersion time should not be determined mechanically by exact or fixed number of minutes and seconds. For example, loose Pu’er tea whose water-soluble substances tend to be leached out fast needs to be brewed for a short time only. By contrast, compressed Pu’er tea whose water-soluble substances tend to be leached out at a slow pace should be brewed longer. Thick and old tea leaves should be brewed longer, while thin and tender tea leaves should be brewed for a shorter period.
In sum, a good brew of tea must take a variety of factors into consideration, including water temperature, quantity of tea leaves to be used, and immersion time. The brew will not be good unless these factors are well-coordinated and balanced.
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