Gongfu

Gaiwan

蓋碗 · gài wǎn

A lidded bowl, the most versatile vessel in gongfu. Porcelain is neutral, so you taste the tea, not the clay. Easy to clean, fast to pour, works with every tea type.

100–120ml is the sweet spot. Larger gaiwans slow your pour and over-extract.

Yixing Teapot

宜興壺 · yí xīng hú

Unglazed purple clay that absorbs tea oils over time. A seasoned Yixing adds depth to the cup. Traditionally dedicated to one tea type. The pot remembers what you've brewed.

Start with a gaiwan. Graduate to Yixing once you know which teas you keep returning to.

Fairness Pitcher

公道杯 · gōng dào bēi

Pour from the gaiwan into this first, then into cups. It evens out the brew so the first drops and the last taste the same. The pitcher makes every cup fair.

Glass lets you see the liquor colour. Useful for learning how steep time affects strength.

Tasting Cups

品茗杯 · pǐn míng bēi

Small, 30 to 50ml. The size forces you to slow down and pay attention. White porcelain inside lets you read the liquor colour. Thin walls cool the tea just enough to sip.

Two or three cups for sharing. One is enough for solo sessions.

Kettle

Variable-temperature electric kettles are the modern standard. Set exact temperatures for different teas, 80°C for greens, 95°C for puer. A gooseneck spout gives you control over the pour.

A kettle with a hold function saves time between infusions.

Tea Tray

茶盤 · chá pán

A tray with a drain catches spills from warming, rinsing, and pouring. Gongfu is wet by nature, so the tray keeps the table dry and the ritual flowing without fuss.

A simple bamboo tray with a water reservoir is all you need to start. Drain after each session.