What Is The Best Cup For Making Tea?

There is no such thing as good or bad cups for making tea, because each type of cup has its own advantages and disadvantages. Generally speaking, glass cups, ceramic cups, and bamboo and wood cups are very good for making tea.

1. Clay cup

The most famous Zisha pot is a kind of pottery. The temperature of the pottery fire is 1000℃~1200℃. The texture is dense, there is no leakage, and there are pores invisible to the naked eye. Slow and not hot, even if the hot and cold changes suddenly, it will not break; use the purple clay pot to make tea, the fragrance is mellow and the heat preservation is good without the taste of cooked soup, and it can preserve the essence of the tea. It is generally considered to be used to brew Taiwan's oolong tea, Tieguanyin, etc. Tea can best show the characteristics of tea flavor.

2. Porcelain cup

It has no water absorption, clear sound and long rhyme. Porcelain is precious in white. The porcelain cup is fired at about 1300 degrees, which can reflect the color of the tea soup. Good color and fragrance, and beautiful and delicate shape, suitable for brewing light fermentation, heavy aroma, such as Wenshan Baozhong tea.

3. Glass

The texture is transparent, the heat transfer is fast, and the air is not breathable. The tea is brewed in a glass cup, and the tea leaves move up and down during the whole brewing process, the leaves gradually stretch, and the color of the tea soup revealed can be seen at a glance. The disadvantage of glass tea set is that it is easy to break and hot, but it is cheap and good. Using a glass tea set to brew green tea such as Longjing and Biluochun, the mist in the cup is misty, the tea buds are blooming and slim, or the flags and guns are staggered, up and down, which is pleasing to the eye and interesting.

4. Bamboo cup

Bamboo and wood cups are relatively rare, cheap and high-quality. They can maintain the fragrance of tea for a long time and can be integrated with the fragrance of tea. Good bamboo and wood can also add fragrance to tea. The disadvantage is that it is not conducive to the identification of tea from the color.