when we are talking about the Chinese tea equipment, there are four majoy types of them:

1.simmering containers.
2.apparatus
3.stew equipment
4.tea table or cart

1, Simmering equipment
This type of equipment is basically the containers for hot water. The drinkers put hot water and tea leaves together and make tea soup ready for serve. There are also six subcategories of them:

a. Big tea pot

Apparently, the capacity of big tea pot is relatively big. It origins in the early Ming Dynasty, when the first Ming Emperor TaiZu abolished the use of compressed tea and started to use dispersed tea leaves instead. It is a necessary equipment of family daily lives in China, usually located on the dinner table or in the living room, and is very convenient for drinking.

Big tea pots are usually used for big volumes, to quench the thirsty of the drinkers. It is used for the normal drinking, meeting of many people, or any situation which is not very ceremonial.

b. GongFu tea pot (small pot)

Invented by the JinSha Monk, small pot originated in Ming Dynasty. The small tea pot are usually used for the tea ceremony, such as GongFu tea ceremony. It is made of porcelain or purple sand (Zi Sha). The design of the small tea pot is usually very exquisite with the quality of the material, outlook, patterns and engraving. There are many famous tea pot makers in the history, their tea pot is high valued by the collectors, sometimes thousands of or even more then million dollars.

The small tea pots are classified by its handle. According to the shape or location of the handles, there are normal handle pot, top handle pot, side handle pot, Feitian style handle pot and two-side handle pot.

Different tea pot may or may not be used in different ceremonies, depending on the habit of the drinker or the detail of the ceremonies.

c. Tea cup with lid

tea cup with lid originated in the Qing Dynasty. there was only tea cup at first, later on the lid and tea cup tray was invented to fit the cup firmly. The three-piece set together is called "Gai Wan". They can hold the cup stable and is thermal insulate.

Tea cup was used for the daily drinking in the Qing Dynasty. It was also used to the entertain the guests. There were some rules about the tea in the old time: for the guests, usually the tea in the cup was only enough for three sips. The host should refill the tea after the second sip. If the host didn't refill the tea after three sips, that meant it was the time for the guest to leave. If the host held the tea cup up and toast the tea to the guest during the conversation, it also meant that the guest was not welcome.

D. Tea Cup without lid:

Tea cup without lid originated in the Tang and Song Dynasty. Sometimes there is a small beak (image below, right side) on the edge of the cup as a water guide.

E. Appreciation/Inspection Cup:

Used for tea inspections, to appreciate the outlook, aroma, taste and color of tea. Usually the capacity is about 150cc. Put 3 grams of tea in the cup, simmered in boiling water for 5-6 minutes, then the cup and tea can be used for inspection.

F. Tea Cup with Filter

Used in the office, put the tea in the small filter cup. It is very convenient to separate the tea leaves and soup. (image on the right)


2.apparatus

A. Aroma cup: used to smell the aroma of tea. Sometimes also used to taste a small sip.

B. Tea Cup Pad:

Hard pad: use materials such as wood, plastic, glass, porcelain or bamboo. It is easy to hold the tea cup with the tea pad.
Soft pad: made from cloth or cotton material. The soft pads can absorb spilled water, but can not hold the tea cup in the hand.

C. Tea Tray:

Tea tray is used to hold the spilled water. Sometimes there are two layers of tea tray: the water passes through the small holes on the upper level and is stored in the lower tray, so that the upper tray can be kept clean and dry.

D. Tea Cup Lid Holder: usually produced with cup lid.

E. Tea leaves holder: used as a holder for the useless wet tea leaves.
F. waste water basin.

G. Tea pot pad: used between the tea pot and tea tray.

H. Tea clamp: used to take tea out of container, has many different shapes, the basic function is all the same.

Tea Clamp

I. Tea Spoon: Usually has bigger spoon and small spoon on the two ends of one piece. The bigger end is used for the wet (waste) tea leaves, the small end is used for the dry leaves.

J. Filter: used in the tea pot to sift the tea leaves from the soup. The filter is not recommended by many drinkers because the steel can change the quality of the tea soup.

K. Tea towel and its tray: the towel is used to clean the tea pot and tea table, another towel is offered to the drinker. It is rarely used now.

L. Tea container: used for dry tea leaves. (image on the right)

3. Stew Equipment.

The stew equipment is used to heat the water. it can be made from various materials such as aluminum, steel, pottery or china.

4. Tea Cart:

Used to store all the tea equipment. There are many types of tea carts. A good tea cart should be space-efficient and not generate bad smell.

Tea Cart

>>back