A tea tray is a tray used to hold or transport tea utensils. It keeps the tea table from getting scorched or soaked.

Teapot Japan : The most fundamental utensil for brewing tea, a utensil for steeping tea. Teapots are classified into several categories based on their material and provenance. For making Pu'er tea, we frequently utilize the purple-clay teapot.

Covered bowl: A tea steeping item that functions similarly to a teapot. It consists of a lid, a bowl, and a bowl saucer, and is frequently made of porcelain, earthenware, or glass.

A fairness cup is a tool for transferring tea fluid from the teapot to each teacup evenly and fairly. It's usually constructed of glass, which makes it easy to see the tea's thickness and appreciate its color.

When transferring tea fluid from the teapot to the teacups, a strainer is used to filter the brewed tea leaves.
Teacup: A little cup used to enjoy tea liquor.

Cup saucer: A small, flat plate used to support a teacup, catch spills or drips, and protect hands and the tea table from a hot cup.

Tea knife or needle: Stainless steel, ox horn, or hardwood instrument for breaking or releasing compacted tea.
Breaking tea tray: A tray for holding compressed tea while breaking and releasing it with a tea knife or needle. The tea tray keeps the tea leaves from spilling and protects the tea table from being pricked with the tea knife or needle.
A tea holder is a tool used to hold and enjoy dry tea leaves.
Electric kettle: A tea-brewing appliance that boils water. Although the electric kettle has become a practical tool for boiling water, for brewing old Puer tea, we recommend boiling water in a copper or porcelain teapot.

Teapot pad: A utensil for supporting the teapot Japanese.
Tea towel: A cloth for wiping water or tea stains on the surface of a teapot or cups.
Tea scoop: A utensil for taking tea leaves from a tea canister and measuring the number of tea leaves required.
Teaspoon: A utensil for moving tea leaves from a tea holder to a teapot or taking brewed tea leaves out of a teapot
Tea pin: A utensil for dredging the inner net or the spout of a teapot to remove used tea leaves.
Tea tongs: A stainless steel or wooden utensil for gripping teacups.
Tea funnel: A utensil is put over the mouth of a teapot to extend the mouth area, preventing spillage while putting tea leaves into the teapot.
Tea serving tray: A tray to hold teacups, bowls, or tea refreshments and serve them to the guests.
Water bowl: A utensil for holding discarded water after washing tea leaves and teaware.

Porcelain Teaware and Purple-clay Teaware

Tea is traditionally brewed in one of three types of teaware: purple-clay teaware, porcelain teaware, or glass teaware in modern times. The color, aroma, and flavor of the brew are all affected differently by each of these teawares. To summarize, glass teaware is translucent and non-absorbent, making it ideal for appreciating the appearance of tea liquid. Purple-clay teaware retains heat effectively and is perfect for enhancing the tea's flavor. Porcelain teaware has a moderate water absorbency and thermal conductivity, making it ideal for savoring the tea's aroma.

We frequently use porcelain or purple-clay teaware to make Puer tea. Purple clay supports the bright color and mellow flavor of Pu'er tea, while porcelain brings out the old aroma. We normally use a large-volume teapot to ensure that the tea leaves brew well because the flavor of Puer is strong and rich, and it can be brewed many times. A glass fairness cup is great for savoring the rich color of the aged Puer tea beverage, which is brilliant and crimson.

We recommend a purple-clay teapot with a capacity of more than 160ml for 2 or 3 people.A purple-clay teapot with a capacity of more than 160ml is recommended.

We recommend a porcelain teapot for beginners because the method and skills for brewing tea with a porcelain teapot are easy to learn, and beginners can easily adjust the ratio of tea to water and steeping duration.

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