The essential accessory for tea tasting is undoubtedly the teapot. Round, flat, made of terracotta, glass, cast iron… There is something for every shape and taste! We shed light on the different teapots to help you choose the one that suits you best.

Tasting a tea is an art. Water quality and temperature, infusion time, colour and leaf quality are all parameters to be considered. The choice of teapot plays a crucial role in the infusion and tasting of your tea. Thus, it is the material of the teapot that will guide your choice in the first instance.


Unglazed terracotta teapots are porous and therefore retain the aromas as the infusions progress. It is said that the teapot “breeches” over time, i.e. a blackish deposit forms on the walls. This will allow the teapot to retain the aromas of the infusions and then release them. They are particularly suitable for black teas and wulong teas. But be careful to use one teapot for each family or colour of tea! Over time, your terracotta teapot will get stuck and you will be able to obtain a real harmonic line, as long as you do not mix the aromas. By taking care of your teapot, it will take on aromas and will increase in value over time. Thus, the teapots of some great tea masters, cleverly crafted for months or even years, are sold at a golden price in second hand!


If you like to change teas regularly, or just don’t have enough space in your kitchen, “memory-free” teapots will be more suitable for your consumption. These are teapots made of cast iron, glass, porcelain or glazed clay. Once washed, they do not retain the aromas of previous infusions. This way, you can brew all families of tea without affecting the following infusions. Note that melting also has the advantage of keeping the tea warm for one to two hours.