Most Staffordshire clays are made into porcelain (also called china). The product is dense, with few or no impurities, and it keeps the tea warmer for a longer time than teapots made of earthenware, which has more impurities - more air holes. Both types of pots are glazed with colours and designs. The famous British Brown Betty tea pots are made of Stafforshire clay and are traditionally used for black tea.

How to choose? How to tell the difference between porcelain and earthenware? As you handle and become more familiar with teapots, you will soon get a feel for the denseness and notice a weight difference. Good porcelain is heavier; the earthenware ones will not feel as heavy or be as expensive, but they can serve you well. Rely on your senses to tell which is the best for you. If you are taken with a whimsical earthenware beauty, there is no harm in buying it. Just remember: It is more likely to break than the porcelain ones.

The stylish and popular Tetsubin cast-iron Japanese pots are wonderful and they never break. They also keep the tea warm for a long time and do not require a tea cozy. Through special treatment, impurities are removed from the cast iron during the production process. A coating of misty black enamel is then applied to help prevent the formation of rust inside the teapot.

Due to their strength of construction, these pots may be used a tea kettles (to boil water over a stove) or as a teapot. Most sizes come with a mesh infuser (strainer) for brewing loose tea. If using the pot to boil water the infuser should be removed before doing so.

Instructions for Use:

1. Before using to brew tea, boil a pot of water and pour it out to prepare the pot for use.
2. After each use, make sure that the pot is clean and dry to prevent future formation of rust. If water is left in the pot, chemicals or minerals in the water may ultimately eat through the enamel coating.
3. Tea should not be kept in the pot overnight.
4. In the unlikely event of rust, the pot can still be used. After cleaning the rusted area with a soft brush, boil used tea bags or tea leaves. The tannic acid from the tea will react naturally with the iron, producing a black seal, covering the rusted area. This will also prevent the recurrence of rust. Rust from the pot is non-toxic, so it will be safe to use.
5. It is best to purchase a trivet, as the cast iron can be very hot and burn wood surfaces. Don’t forget to use fresh water (no chlorine or chemicals) for a truly good cup of tea.

Tetsubin cast-iron teapots symbolize the everlasting strength and unity of the world.

Glass pots are fine for green teas and herbal infusions (tisanes). They are now very popular with the new trend of ”artisan teas”. The glass allows you to watch the agony of the leaves as they swirl and settle to the bottom of the pot. Glass does not retain heat as well as ceramic or metal pots, but this is not particularly important with green tea. Glass tea pots often come  with a warmer and it gives a nice ambiance to your tea service.

You will sometimes find earthenware terra-cotta pots. These are traditional for Oolong teas. They should only be rinsed out and never be washed with soap. The residue of the tea liquor will imbue the lining with a silken residue and after a few years, no tea leaves are needed to make tea; hot water is all that is required to brew an aromatic and flavourful tea.  If you use an Oolong terra-cotta tea pot, make sure you always use the same category of teal e.g., different kinds of green teas, but always green teas.

Yixing pots are the classic teapots that have been used since before 1500. The porous quality and longevity of Yixing pots is astounding. The red clay used is very similar to the clay used for the comparably new English “Brown Betty”. Both have a superior heat retention capability, permeability and high plasticity. The difference is that most Brown Betty teapots are glazed; Yixing pots are not. Because Yixing pots are made without an interior glaze, the same rule applies as for the Oolong tea pot; always use the same kind of tea.

Yixing teapots need to be seasoned before the first use. You should season the pot with the type of tea you will always want to brew in the pot. Brew a strong pot of tea and let remain in the pot until it cools. Empty the pot, rinse with water and brew again. Let the pot cool and empty again, removing all the tea leaves. These two seasoning brews are not that particularly palatable, so feed your plants or your compost with both liquor and leaves.

Some tea connoisseurs have pots for certain types of teas within each category. We strongly recommend, if you drink different types of tea, to have a tea pot for each kind. Most tea pots are a good investment; they are not necessarily expensive and they last for a long time. and you won’t necessary have to spend a lot of money for a good one. We also recommend a practical tea pot, keep the fancy ones and hard to use for your collection of tea pots.

Adapted from "The Book of Green Tea" by Diana Rosen; Storey Publishing, 1998 and "The Green Tea User’s Manual" by Helen Gustafson; Clarkson Potter Publishers, 2001.

We recommend these books if you want to know more about green tea and practical advice to both the tea novice and the experience tea drinker.

See also General Brewing Instructions.