Wednesday April 13, 2011 | 5 comments
It is a truth universally acknowledged that a tea enthusiast in possession of good loose-leaf tea must be in want of great teaware (I do hope Jane Austen isn’t turning over in her grave!).
Since tea was first imported into England, it has generally been accepted that tea tastes much better if served in bone china. Look on the Internet and many people have come up with their own theories behind this. So you can imagine my elation when I had an amazing personal experience from my recently discovered (and favorite) tearoom in the center of Chinatown, Brisbane where I tried the same pu’erh made from the same Yixing teapot, but poured into two different vessels.
If you look at the front of the picture to the right, the bright white cup to the right of the picture is made from different china than the much smaller cup on the left.
When sipping the seven-year-old cooked pu’erh from the white cup, the taste left an almost rough sensation that was extremely enjoyable. However, when sipping from the smaller cup, the taste left me bewildered and could only be described as a much smoother, waxier experience. Maybe it was the materials that comprised each of the cups or maybe it was each vessel’s thickness. Whatever it was, it was pleasurable to share tea with a fellow enthusiast and talk tea and art, along with the delights in experiencing the same tea from two different cups.
Of course, it’s not only the vessel that the tea is poured in that is important, but the whole ritual in preparing the tea. The Yixing (purple sand) teapot is said to be one of the best brewing vessels for oolong and pu’erh teas, due to the small pores in the clay used to make the teapot, which is said to retain the heat, flavor, and aroma of the tea.
Some people prefer a gaiwan so that one can see the tea leaves dance as the hot water is poured; a glass teapot may be used for the same reason (and for convenience when washing the teapot afterwards). A Tetsubin may be used because of its ability to retain heat and a Kyusu due to the ease in pouring – ideal for tea that requires quick infusions.
Regardless of the science behind the teaware, remember: there doesn’t need to be a song and dance about making tea. Whether one chooses to use a teapot, a gaiwan, or simply a favorite mug, if your chosen tea ritual in preparing your tea can make you smile, your heart sing, and your senses dance, this is what is important. Take time with your tea, share it with your friends, and enjoy!
I have to agree with you. It makes a big difference for me what pot and cup I use. I prefer to use hand made tea ware. I get tremendous pleasure holding and looking at artisan pieces. Each brings someone unique into my tea ritual.
The tea, preparation, water quality, temperature, vessel – so many variables that have to go just right to get that near perfect cup of tea.
Or not. Two of my fondest beverage memories are a wonderful Longjing in a tea house in Shanghai served in a glass tumbler and the best red wine I’ve ever had served in what was essentially a juice glass in a cafe in France. Obviously, not the optimum containers but everything else was just right, didn’t matter.
Under less inviting surroundings, the teaware itself can certainly become the focus of the tea experience in ways that may surprise us.
Thank you for sharing your thoughts Michelle. Hand made tea ware would be an absolute pleasure to the eyes and then sipping a good tea would a pleasure to taste. Pleasure of the senses, most definitely!!
Thanks for Zen Tara Tea. I think you’re right: teaware can be as complex as you like or as simple as you like. I love the thought of you experiencing a wonderful French wine from a juice glass and Longjing in a glass tumbler. Did the Longjing leaves dance for you as the water was poured into the tumbler? :o)
Thanks again for both your comments tea friends.
I love this article, I agree that the vessel you prepare Tea in and drink from affects the experience of Tea. I do agree that certain materials do impart an unfavorable chemical or metallic taste. I prefer fine porcelain, glass or Bone china. For me, my favorite cup is a vintage Foley bone china cup. I don’t know if it’s the quality of the cup, what it’s made of, the look or feel of the cup, the artwork, how it sparks my imagination & transports me to another era. Maybe it’s the fact that light filters oh so softly through the bone china creating a beautiful glow. Maybe it’s all the above. What I’am sure though, is that when I drink Tea from my Foley, the Tea tastes sweeter, softer & the whole experience is heightened. I spend time & money searching for quality tea’s & preparing tea properly, so, pouring my liquid perfection in an uninspiring, cheaply made cup would be a shame.
Thank you for your kind words Jennifer. You certainly have a way with words when describing Foley bone china. Thank you for sharing!