• by vinux

A purple clay teapot is a great tea-making utensil.It preserves the aroma and taste of tea while being easy to use and not scalding hot.However, one must also consider the shape of the pot when selecting an appropriate variety of tea leaves for brewing. So which type of purple clay pot is suitable for different kind of teas? Let’s find out.

What type of tea is suitable for each kind of purple clay teapot?

Duan Ni, Ben Shan Lu, light-colored Tian Xing clay teapot, light-colored blue gray mud and clear water clay teapot should absolutely not be used for brewing black tea, Pu’er tea or other dark teas. Especially for Ben Shan Lu and Duan Ni, after brewing black tea in them, the walls of the teapots will absorb the deposits from the black tea and turn it into a black residue that can only be removed by manual scrubbing.

Zhu Ni and Hong Ni teapots: all four types of tea can be used; Oolong tea such as Tie Guan Yin is particularly suitable.

3. A teapot with a small mouth is not suitable for Tieguanyin.

The pot with bottom groove clear and low-temperature fired is suitable for any tea.

Dark Star Clay and Dark Grey Clay pots are best suited for brewing red tea.

Ordinary purple clay and deep-coloured purple clay pots: Pu’er, black tea and red tea are relatively better for brewing some, while other teas can also be brewed.

Seven, large capacity kettle: not suitable for making green tea.

Small capacity kettle: Suitable for brewing green tea.

Nine, Dan Ni: A pale colored mud material should be suitable for Biluochun and Longjing tea, with a hint of Maojian.

The large-mouthed pot is more suitable for making Tieguanyin tea.

Steps for Making Tea with a Zisha Teapot:
1. Rinse the teapot and cups with hot water to warm them up.
2. Place loose tea leaves into the teapot, about 1 teaspoon per cup of tea.
3. Add hot (not boiling) water to the teapot and let it steep for 3-5 minutes.
4. Slowly pour the tea from the spout into each cup, filling it halfway.
5. Refill each cup several times until all of the liquid has been used up.

Step one: Warm kettle and cup.

Making tea is meticulous – both the teapot and cups should be rinsed with hot water. This can clean the teapot, remove any mold, and warm it up for better flavor. Immersing everything can also prevent dirt from accumulating as a result of frequent tea-making, as well as eliminate harmful impurities that are bad for the body.

Step two: Pour the tea

First, select the tea. Put about one-fifth or one-half of the amount of tea taken from the tea pot into the teapot. The amount of tea must be controlled well; too much will make it too strong, and too little will make it tasteless.

The third step: Gently warm the water.

Next, pour hot water into the teapot and immediately pour out the water in the teapot. If foam appears, it can be gently scraped off with the lid of the pot. This step is also called washing tea. It filters out any impurities on the surface of the tea leaves instantly.

Step 4: Rinse the first brew.

Next, steep it again with suitable boiled water. Green tea should be 80℃, while oolong tea, Pu’er tea, black tea and Tuo cha should be 90-100℃. Steep for 60 seconds, then the tea is ready to drink.

Step 5: Maintain the teapot

After using, take out the lid of the pot, with the bottom of the pot facing upward and the mouth of the pot facing downward to let it air dry naturally.

Precautions for brewing tea in a Zisha teapot:
1. Use a soft cloth to wipe the Zisha teapot before use.
2. Before brewing tea, warm the pot with hot water for 1-2 minutes and then discard it.
3. During brewing, ensure that the temperature of the water does not exceed 85 degrees Celsius.
4. After each use, clean the pot with a soft cloth and store it properly for future use.

When brewing tea, the amount of tea should be moderate. It should be based on the type of tea leaves and the capacity of the pot. Generally speaking, when a larger pot with more flexibility is used, less tea should be put in, otherwise it will affect the water output.

When filling the teapot, it is recommended to fill it up as much as possible. Some Teapot users may control the water level to eight-tenth full due to various reasons such as large pot or use on a dry brewing table. In fact, this is not good. Over time, it will cause different degrees of color difference between the inner and outer walls of the teapot. Therefore, it is recommended to fill it up whenever possible when filling the teapot.

3. Hot water should be added to wash: After filling the pot with water, some tea leaves will stick to the pot body with the tea soup. At this time, using hot water to rinse the pot body can not only wash away the tea leaves and clean some of the pot body, but also add temperature to a certain extent, so as to make it easier to brew the tea flavor.

Nowadays, it has become common practice to wash tea before drinking it, which means that the first brewed tea is not consumed. After pouring into an equitable cup, the teapot body is poured with a sprinkler. Now it’s basically done this way. Because the temperature of the water in the teapot is high, the tea soup sprinkled on will quickly evaporate, but oil and grease secreted by tea leaves will leave marks on the pot body, namely “tea stains”. Therefore, after using the tea, we must use hot water to flush out the tea stains and then wipe them with a teacloth. On one hand, it is to keep clean; on the other hand, diluting oil and grease with hot water and wiping them on the pot body can help develop a patina.

5. Tips for pouring tea: After drinking from a pot of tea for a long time, there may be some tea residues left on the interior wall and lid of the pot. Many pot friends will shake off the lid, which may lead to bumps on the edge of the spout or breakage. It is suggested that first put the lid aside and pour boiling water into it, then swirl it for a few times so the remaining tea leaves can be separated from the wall of the pot, and then pour it out. Repeat this several times until all residues are gone. The residue on the lid can also be washed away with clean water. Just remember not to shake it off or you may bump onto it accidentally.

6. Clean the bottom of the pot: Many pot friends will neglect this point. Generally, pots such as stone gourds and milk pans are a bit better, while pots such as Xishi pots without feet should be cleaned every time after use. Otherwise, there will be a ring of water stains and tea stains at the bottom of the pot after a long time, which is not only not beautiful but also difficult to remove.

That’s all for the introduction. It is better to choose appropriate tea according to the shape of the purple sand teapot when making tea. In addition, pay attention to relevant matters when using purple sand teapot for tea and daily maintenance of the pot.