• by vinux

Purple sand teaware is made of naturally occurring clay, with special colored clays such as purple and red hidden in the local mountain belly processed into shape, then fired at a high temperature kiln of 1100~1200℃. Compared with other tea ware, it has the advantages of strong and lasting fragrance, good permeability, but not water leakage, long heat preservation time, not easy to burn hands when carrying and holding etc., so it is loved by many tea lovers. As the purple sand pot is different in terms of its material quality, glaze or shape, the tea brewed with different purple sand pots will also be different.
The effect of a teapot on brewing tea:

The quality of a teapot has an impact on the taste and quality of brewed tea. The material of the teapot, as well as its shape, can significantly affect the quality of brewed tea. Clay pots, for example, are porous and absorb some of the tea’s aroma and flavor compounds, thus enhancing the flavor profile of your brew. Glass or ceramic teapots tend to retain heat better, which can allow you to steep your tea longer and bring out more flavor characteristics in your cup. Additionally, certain shapes are designed to enhance specific types of teas, like oolongs or gongfu-style brewing. Ultimately, it’s important to find an appropriate vessel that best suits your needs when it comes to making tea.
The density of the pot affects the effect of making tea. High-density pots make tea with a fresher taste, while low-density pots make tea with a lower taste. If the tea is desired to have a fresher taste, such as green tea, clear tea, fragrant slices, white downy bird and red tea, then use a higher-density pot such as porcelain. If the tea is desired to have a lower taste, such as Tieguanyin, Narcissus, Buddha’s hand and Pu’er (post-fermented teas), then use a lower-density pot such as earthenware. This principle is similar to that used in cooking: when stir-frying vegetables we want them to be crisp and green, so we use an iron wok over fierce heat; when cooking fish heads we like to use a casserole or stewpot with slow heat. If we cook fish heads in an iron wok it can still be eaten but the soup will not be as thick and smooth; if we fry vegetables in a casserole it would certainly turn out very badly.
The effect of glazing on tea brewing

Glazing has an influence on the taste of the tea when it is brewed. The glaze can add flavor and aroma to the tea, but it can also change its color and texture. For example, a dark-colored glaze will make the tea look darker when brewed. It can also affect the bitterness and sweetness of the tea, with a sweet glaze making for a sweeter cup of tea. Additionally, it can add a richness or depth to the flavor of the tea. However, too much glazing can lead to an overly strong or bitter taste in the cup. Therefore, it is important to experiment with different types of glazes to find out which works best with your favorite type of tea.
Glazing is like putting a dress on the clay of ceramics, letting people appreciate the beauty of glaze color when it is glazed, and appreciating the beauty of the clay itself when it is not glazed. Yixing purple sand pottery art is a representative of the latter, expressing the beauty and emotion of the clay most profoundly.
When it comes to the relationship between tea and teapot quality, this relationship is more obvious with a teapot that has no glaze on the inside. We should look at both sides of this gain and loss: On the one hand, when we use the same teapot for the same type of tea for a long time, there will be complementary effects between the tea and teapot, making the brewed tea from an old teapot more flavorful than from a new one. However, the water absorbency of the pot should not be too great, otherwise if it absorbs too much tea soup after use and left idle, it may create an unpleasent musty smell. On the other hand, when using an unglazed teapot to brew different flavors of tea, there will be disturbances due to interference among them. Especially in an old pot or one with high water absorbency. During an examination in a Tea Art Classroom once, a classmate used an unglazed pot that had been used to brew Shui Xian (水仙), to brew Baihao Yincha (白毫銀茶). The first cup was almost undrinkable because it was impossible to identify which kind of tea it was. If only one pot is available but many types of tea need to be brewed, it would be best to use a glazed pot and clean it thoroughly after each use in order to avoid taste interference with subsequent brewing. Therefore, standard cups used by Tea Masters for tasting various kinds of tea are all made of porcelain with both inner and outer glazing.
The influence of pot shape on brewing tea:

The shape of the pot has an effect on the taste of tea brewed in it. Generally speaking, a round-bottomed pot is suitable for brewing green tea, while a flat-bottom pot is more suitable for black tea due to its better absorption and heat conduction performance. In addition, different shapes of pots also have different effects on the intensity and taste of the brewed tea. For example, a tall and slender pot can better maintain the aroma of oolong tea; while a wide and shallow pot is more suitable for white tea because it can present its delicate flavor.
In terms of visual effect, the shape of tea set should match the tea leaves. For example, using a purple sand pines drier to make Long Jing tea will not be as harmonious as using a celadon melon pot but it will taste great if you use the purple sand pines drier to make Iron Guan Yin.
In terms of the functional aspects of brewing tea, the shape of the teapot is only present in three aspects: heat dissipation, convenience and appreciation. The wide-mouthed, lid-shaped teapot has good heat dissipation effect and is most suitable for brewing tea with a water temperature of 70 or 80 degrees Celsius (Celsius). Therefore, lid-shaped teapots are often used to brew green tea, fragrant strips and white downy bird dragons. Teapots with wide mouths and lid-shaped cups are also very convenient for placing tea and removing sediment. Many people habitually use the lid as a brewer. This is the reason. The lid or teapot with a large mouth almost like a lid shape makes it easy to observe the spreading of tea leaves and the color and concentration of the soup after brewing tea. It is helpful for enjoying tea leaves and controlling soup. Especially for teas that pay attention to appearance such as Longjing, Biluochun, white down silver needle and white down dragonfly, this type of brewer combined with proper color tones is a very good performance method.