⚡ Kettles: Temperature Control and Pour

Heat shapes flavor. Choose a kettle that reaches and maintains the temperatures your teas prefer, and consider pour control for delicate leaves and small vessels.

• Electric variable‑temp: Set 70–100°C precisely; quick heat and hold. Ideal for multi‑style sessions.
• Gooseneck spout: Fine control for gaiwans and small pots; prevents leaf agitation and spills.
• Standard electric: Boil then cool to target. Use a thermometer or “open‑lid cool down” technique.
• Stovetop: Durable and simple; pair with an instant‑read thermometer for accuracy.

Pro Tip: For greens and whites, pour from height into a cool vessel to shed 5–10°C instantly without waiting.

🥣 Gaiwan: The Most Versatile Brewer

A gaiwan (lidded cup) offers unmatched control over time, temperature, and leaf expansion. It’s small, fast, and perfect for learning how teas evolve across infusions.

• Material: Porcelain for neutrality and heat clarity; glass for visibility; clay for heat retention and texture (best dedicated by tea type).
• Size: 90–130ml for focused tastings; 140–180ml for shared sessions.
• Grip: Hold saucer and rim; tilt lid to strain. Practice with cool water first to master the pour.
• Use cases: Oolong and pu‑erh shine; whites and greens benefit from quick, gentle steeps.

Pro Tip: Pre‑warm the gaiwan, then smell the warmed dry leaves under the lid—this “lid aroma” guides your first steep time.

⚖️ Scales: Precision That Pays Off

Weighing leaves and water removes guesswork. Small changes in dose dramatically shift strength, body, and balance.

• Resolution: 0.1g precision; fast response prevents overshooting while dosing.
• Capacity: 500–2,000g covers gaiwan and small teapot brewing with headroom.
• Timer function: Built‑in timers simplify consistent infusions.
• Workflow: Tare the empty gaiwan, add leaf to target grams, then pour measured water or time the infusion.

Pro Tip: Standardize on a baseline—e.g., 5g in 100–120ml for oolong/puerh—then adjust ±0.5g to taste.

🍵 Teapots: Material, Shape, and Heat

Teapot choice affects extraction via heat retention and pore interaction. Match material to tea style for predictable results.

• Porcelain/Glass: Neutral, clean flavor; excellent for learning a tea’s true character.
• Stoneware/Clay (e.g., Yixing): Retains heat and softens edges; dedicate to a tea family to avoid cross‑flavoring.
• Built‑in strainer: Improves pour speed and clarity; avoids over‑steeping with fine leaves.
• Size: 120–250ml for gong fu; 400–800ml for Western style or table service.

Pro Tip: Thin‑walled pots cool faster—great for greens. Thick‑walled pots stay hot—great for roasted oolongs and ripe pu‑erh.

🫖 Pitchers, Strainers, and Cups

Small accessories elevate clarity and consistency across pours—especially with multiple infusions.

• Fairness pitcher (cha hai): Collects the brew before serving to equalize strength among cups.
• Mesh strainers: Catch fine particles for a cleaner cup and easier timing control.
• Aroma cups: Smell first, sip second—great for floral oolongs and nuanced blacks.
• Cup shapes: Tulip for aroma; bowl‑shaped for comfort and heat retention.

Pro Tip: Pre‑warm cups to keep aromatics vivid and prevent sudden temperature drops.

🧪 Thermometers and TDS Meters

Optional but powerful tools for dialing in water temperature and composition, especially when troubleshooting flavor.

• Instant‑read thermometer: Confirms target temps when using non‑programmable kettles.
• TDS meter: Tracks water mineral levels to improve clarity, sweetness, and body.
• Workflow: Measure, adjust, and note results—consistency builds intuition quickly.

🧼 Care and Maintenance

Clean, odor‑free tools protect flavor fidelity. Build simple habits to keep gear performing like day one.

• Descale kettles: Use citric acid or manufacturer‑safe descalers monthly (more often in hard‑water areas).
• No soap for porous clay: Rinse with hot water and air dry; dedicate clay to one tea family.
• Dry thoroughly: Prevent odors and microbial growth—store lids slightly ajar after use.
• Check gaskets and screens: Replace worn parts to maintain seal and pour quality.

Pro Tip: Keep a microfiber cloth at your station—wipe lids and rims to avoid drips and stains during service.

📏 Starter Set vs. Upgrade Path

Begin simple, upgrade where it changes results the most:

• Starter set: Variable‑temp kettle, 100–120ml porcelain gaiwan, 0.1g scale, fairness pitcher, mesh strainer, two cups.
• Upgrade path: Add gooseneck kettle for pour control, dedicated clay teapot for oolong/pu‑erh, aroma cups, and a small thermometer/TDS meter for precision.
• Specialization: Choose teapot materials that match favorite tea families to fine‑tune mouthfeel and heat.