When it comes to choosing the right teapot to steep your tea in, it may boil down to your preference, but there are certainly pros and cons to each type of pot. There may not be a right and wrong teaware for each tea category, but there are teapots specially designed for a particular tea type. There are four main types of teapots.
Yixing teapots are best for oolong and pu erh teas. They are recommended for single-sourced and unflavored teas such as Art of Tea’s Ti Kuan Yin or Pu-erh Tuo Cha. Over time and usage, minerals and oils from the Yixing influence the flavors of the tea. In fact, the teapot becomes denser after each use, so you can eventually steep tea shorter because the flavors are already absorbed within the walls of the Yixing. Each Yixing must only be used for one tea because the interior of the pot is unglazed. If you steep Orchid Oolong, you should always make that tea in that Yixing.
Glass teapots such as our Kinto Glass Tea Pot retain heat evenly. Since it is transparent, you can watch the tea leaves unfurl and determine by color when to stop steeping. This is the ideal pot for blooming teas but great for all tea types, so you can see the leaves unravel and flowers blossom. However, because glass is so delicate, it is prone to breakage and may stain on the spout. To prevent breaking, it is recommended to hand wash.
Ceramic teapots like the Leaves to Tea Ceramic Teapot by Kinto are perfect for all tea types. Ceramic teapots are sturdy and easy to clean for food service. Since the inside is coated or glazed, this teapot is easier to clean and doesn’t impact the flavor of the tea. Ceramic pots also retain heat well, so they will keep the tea warm for a longer period of time.
4. Cast Iron
Cast iron teapots retain and maintain heat for a long time. They were originally used to hold hot water. Cast iron is good for all tea types because it infuses evenly. The only downside is the rim can develop rust over time. You can clean rust by rubbing a used tea leaf in the rusted area.