Let’s get this confession out of the way we tea lovers can be really fussy creatures.
In the initial stage, all was good- the quantum leap from tea bags to loose leaf opened up an entire new dimension. Every drop was pure nectar. Then we fussed over getting better tea, better brewing vessels, improving our brewing techniques, water. The next stage would be how we boil water, storage of tea leaves, re-roasting the occasional leaf and bettering our ancillary equipment such as tea trays and such.
All to create the perfect tea experience, which is perfectly fine since tea brewed, is only as good as the weakest link.
A Cup is a cup is a cup, no?
One detail that irks casual tea drinkers is a tea lover’s obsession with tea cups.
A cup is a receptacle so you can bring the tea to the mouth, no? So long as it holds the liquid its fine isn’t it?
That might be true if the liquid is simply meant to stave off dehydration but that’s not why we drink tea.
As I have written about previously, to truly enjoy tea you need to engage all your senses. Drinking tea is more than mere taste it involves sight, smell and touch as well. (If you are boiling water the old way, your ears can’t take a siesta either)
The type of cup affects the taste as well. If you’re not convinced, pour a cup of the finest Da Hong Pao into a Styrofoam cup. If it rises above mediocrity, it’s testimony to the sheer brilliance of the tea.
The Many Different Types of Cups
Of these cups, I think I use the clay cup the least. It has quite a bit of aesthetic value, easy to hold without burning one’s finger and adds a bit of eastern mysticism to the mix. Being of ‘mock’ Ru Kiln- which means with use cracks naturally appear to add character to the mix- it is a gorgeous piece. It has 2 main flaws though- firstly its color (non-white) and secondly the thickness.
Every other cup other than the glass is white. That’s not because that’s my favorite color but because white is most suitable for observing the liquor. In the case of green tea especially, it helps me see if I have brewed the tea incorrectly (i.e. dark yellowish liquor in general means something went awry) and also assess the quality of the tea, especially the shine.
The thickness of the cup also detracts the enjoyment of the tea for me, the texture and body of the liquor feels compromised.
The next least frequently used one for me is the double-wall glass. It’s convenient to hold without burning one’s hands and it’s aesthetically pleasing. It is also a versatile all-around cup.
Versatility though means it will not excel in any particular area and where I have no lack of drinking cups, a catch-all cup doesn’t quite do it for me. My main grouse is with its glass material, the ‘cup’ aroma (杯底香)- i.e. aroma after the cup is empty- doesn’t linger much on glass and I love that especially in oolong tea.
Secondly, it is a bit large for my liking, about the right size for green and whites but too big for oolong tea.
Next up are the aroma cups.
If you’ve read my post on the different styles of gongfu brewing, you would know I am not a big fan of the aroma cups. I find it’s superfluous and in fact detracts from the enjoyment. You can enjoy the ‘cup’ aroma (杯底香) instead of the aroma cup. While the aroma cup has its place during more ‘formal’, ceremonial type of occasions but for daily consumption, I would prefer to skip it.
The magnolia shaped cups are interesting, good for general usage and the shape of the cup helps focuses the scent. However, it’s not my most oft utilized vessel because it’s a bit too big for the 3 sips cup size that I prefer, also it is a bit thick for my liking. That is an excellent beginner’s cup though as it’s easy to hold without scalding one’s fingers.
Green teas tend to be less aromatic to begin with and the larger cups means I can consume larger quantities at a go which I tend to do for green tea also.
In brewing Puer, boiling or near boiling water is used. Hence I like the wider cups to cool it down quickly. Besides, older Puer tends to be less aromatic anyway, so I find nothing lost in using a wide base.
Finally are the tiny thistle cups that are my most utilized cups, if for no other reason because my favorite type of tea is oolong. The size, shape and thinness are perfect for oolong- 3 sips, curved flare at the top for easy grip, retain the aroma on the cup and thin enough to preserve the body and texture.
It bears mentioning that this is purely optional. I know of people who reach for the first available cup, that is their prerogative, everyone is entitled to their own opinion.
I think once you have a decent porcelain cup, the shape and size makes no more than a 5-10% difference in your enjoyment- if such a thing can ever been quantified. However sometimes, the final 5-10% is worth fussing over.
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