Simply meaning a lid and a cup, the Gaiwan is believed to be the first vessel used for brewing tea to drink. It sees continued use even today, without many changes from its original design. Gaiwans generally keep one shape, but come in a variety of sizes and materials. They are typically constructed out of unglazed clays, glazed clays, porcelains, and even stone. This is a key component in Gong Fu Cha, which is the Chinese discipline of brewing and tasting tea. Learn more about Gong Fu Cha.

Pros - Great way to taste tea, traditional, good for brewing for yourself or only a couple people

Cons - Not good for serving more than a couple people, lid can strain leaves but often a second strainer is used 

Infusers are the most modern way of brewing tea. Designed to make brewing tea easier to do all in one vessel, they typically feature a cup or pot with an insert that goes in through the top. This insert is typically made of glass and sometimes metal and it allows you to easily take out the leaves from the vessel. They come in all shapes and sizes meaning that there is usually one for every scenario imaginable. Included in this category are also infusers that can be put into any cup, glass, or vessel. These are typically tubes or balls that you can insert your tea into. We recommend sticking with ones that have larger baskets which will allow the tea to properly expand and will ensure you get a good infusion, while also being easier to clean.

Pros – Easy to use, easy to do multiple infusions, many different shapes and sizes 

Cons – Some can be harder to clean depending on the method of filtering 

Teapots are the largest category of tea-ware, as traditionally this is the vessel that spread alongside tea throughout the world. Because of this we see many different tea cultures with their own unique designs and ways of using their teapot. Learn more about Teapots around the world.

Pros – Can be brewed many ways, decorative, cultural, can make larger amounts, are often unique 

Cons – Some types may be harder to brew than others, most are larger and harder to brew for less people, usually harder to clean 

A Kyusu is a Japanese tea pot similar to a Chinese traditional tea pot. It is a small clay vessel, with a big difference being the shape and the handle. Although some versions of Chinese tea pots feature a side handle for pouring, it is one of the defining factors of the Japanese Kyusu. In addition, they are much wider and often shallower resulting in its own unique design. Typically made from fired volcanic clay.

Pros – Usually good for one person to a few depending on size, brews a unique cup of tea that many swear by, elegant 

Cons – Harder to clean than more simple methods 

In essence, competition brewing cups are not much different from a traditional gaiwan. They are used in different ways, however. Popular in Taiwanese tea competitions, where farmers bring their tea to be judged like they do with coffee in the west, these are used to keep consistency between brews. Simply brew your tea to the desired strength, but then you place the cup with the lid on into a bowl where it will decant itself, creating a cup of tea. In tastings it is common to drink from the bowl with a spoon, however there is no problem with drinking directly from it if you choose.

Pros – Simple, does most of the work for you, easy to clean, can make a slightly larger cup than some gaiwans 

Cons – Not much versatility in design as they are meant to be standard

Tea bags are another more modern way of brewing tea. Although our Pyramid Tea Sachets are designed to allow for multiple fully flavorful brews, typically store bought bags are measured out to give just a single brew. It is also possible to pack your own tea bags with loose leaf of your preference. Learn more about how our Tea Sachets provide a convenient alternative to loose leaf.

Pros – Easy to use, simplest cleanup 

Cons – Cannot be re-used as much, more expensive than using loose leaf

The French press is not commonly seen as a tea brewing vessel but can work just as well as some of the others. Especially given that the US has such a deep-rooted coffee community, it's likely that a lot of households might have one lying around, meaning you can reuse the same equipment for tea. Although they come in a range of shapes and sizes, they are generally a cylinder with a filtered mesh that you can press down on the leaves. This results in a very good strain, stopping most leaves from getting into your cup.

Pros – Well strained brew, can be used for tea and coffee 

Cons – Hard to clean, need to pour all tea out at once