Chinese Ceramic Teacups

Ceramic cups are suitable for brewing medium to high quality green tea, mainly to enjoy the fragrance of the tea or to quench thirst. The ceramic tea cups used are usually Gaiwan cups. However, when brewing delicate famous teas with an opaque white ceramic cup, one cannot see the tea leaves changing in the cup and cannot fully appreciate the taste of tea water, which is a disadvantage of brewing tea with ceramic cups.

The thermal insulation of ceramic tea cups is greater than that of glass tea cups. In the case of raw tea, the sustained high temperature may cause the active ingredients in the tea leaves to leach out more easily, resulting in tea water with a more fragrant taste.

The ceramic cup brewing method is actually the most commonly used daily brewing method. Put 2-3 grams of dry tea into the ceramic cup, pour 95℃-100℃ boiling water into the cup, with a water volume of 200 millilitres per cup. Cover the lid of the cup to prevent the aroma from escaping, to maintain the temperature of the water, and to facilitate the expansion of the tea leaves, accelerating their descent to the bottom of the cup. Wait 3-5 minutes before opening the lid.

You will then be able to smell the fragrance and taste the flavour of the tea. Depending on the strength of the tea water, it can be brewed three times.

Although the method of brewing tea with ceramic cups is very convenient, the disadvantage of this brewing method is that if the water temperature is too high, it is easy to scald the tea leaves, and if the water temperature is too low, it is difficult to brew out the fragrance of the tea leaves. Also, because of the large amount of water, it is often difficult to drink it all at once, so the tea leaves are left to soak for too long and the tea water becomes cold, affecting the colour, aroma and flavour.