These four purple clay teapots are perfect for brewing all kinds of tea, perfect for beginners!

From my first experience struggling to choose from a cabinet full of purple clay teapots to now keeping just four teapots on my table in rotation, I've slowly come to understand: a truly practical purple clay teapot isn't about more, but choosing the right one that will last you a lifetime of tea.

These four classic purple clay teapots are the "universal" solutions for seasoned tea drinkers. Whether you enjoy green or black tea, drinking alone or entertaining guests, these are the perfect choice.

01. Shipiao Teapot: The Beginner's "First Skillet"

There's a reason why almost every teapot enthusiast owns a shipiao teapot.

The first time I used it to brew rock tea, I was struck by its smooth flow—the spout felt like a scope, the water flowing straight into the fair cup without spilling a single drop. After pouring the tea, I released the air hole, and the spout immediately shut off the flow, leaving not even a drop of tea hanging on the edge.

Veteran tea drinkers say this is the beauty of the "three flat points": the spout, handle, and mouth are all level, giving it a neat look and enhanced ease of use.

Its greatest strength lies in its compatibility.

For brewing Longjing tea in spring, the wide opening allows you to clearly see the tea leaves dancing in the water. The thin walls dissipate heat quickly, resulting in a clear, glistening tea. For brewing white tea in autumn, the open design makes it easy to pry and wake the tea leaves, allowing for a greater release of the honey aroma. Even if you occasionally switch between brewing rock tea and Pu'er, there's no risk of flavor transfer.

For beginners, a 150-200ml purple clay scoop is the safest choice. The clay is mild and easy to maintain. After six months of use, the body of the teapot will develop a light sheen, resembling a piece of well-polished Hetian jade.

Remember this little detail: A good stone scoop teapot has a lid that snaps shut with a gentle push. Turning it left or right doesn't make a click, just a gentle rustling sound, like a dead leaf falling on the grass.

02. Xishi Teapot: Women's Favorite "Gentle Tea Infuser"

The first time I saw a Xishi teapot, I was captivated by its round shape—the body resembles a plump peach, and the handle curves like a beautiful woman's neck. It feels so soft in my hand, even pouring tea feels a bit gentler.

When I used it to brew Jin Jun Mei tea, I found that the short body of the teapot perfectly avoids the "cooking pit." The honey aroma of the black tea isn't muffled at all, but instead becomes more refreshing and sweet, leaving a soothing sensation on my throat.

Commuters especially love its compact size. The 120ml capacity fits effortlessly into a commuter bag. When I'm brewing Dancong tea at the office, colleagues always come up to me and ask, "Why does your tea smell so much better than ours?"

It's all thanks to the Zhuni clay: its aroma-collecting properties lock the flavor of high-scented teas within the pot. Poured out, it's like opening a perfume bottle, filling the room with the fragrance of flowers and fruits.

When choosing a Xishi teapot, feel the lid. The traditional "nipple cap" is round and smooth, fitting seamlessly with the rim. The curve of the lid is just right for your finger, and twisting it smoothly feels neither loose nor tight, like stroking a cat's paw.

03. Duoqiu Teapot: A "Heavy Taste" for Seasoned Tea Drinkers

Those who enjoy Pu'er and aged white tea will sooner or later fall in love with the Duoqiu teapot. Its rounded "big belly" is tailor-made for heavily fermented teas.

When brewing raw Pu'er tea, the deep pot acts like a miniature greenhouse, where the high-temperature infusion brings out the tea's floral and fruity aromas, even diminishing its bitterness. It's even more remarkable when brewing Old Shoumei tea, where the tea leaves unfurl in the pot, creating a thick, clinging tea, with a jujube-like aroma that lingers three times.

It's a lifesaver when entertaining guests. Its large 300ml capacity allows for eight cups, so friends can gather around for tea without having to constantly refill the water. Passing a hot cup in the middle of a lively conversation is a truly thoughtful gesture.

The most reliable choice is a purple clay or clear clay teapot. These clays have coarser particles and are more breathable. Even if the tea leaves sit in the pot for a long time, they won't go rancid, but instead, their "mature" flavor will only grow with each infusion.

Tips for identifying quality purple clay teapots: Look at the proportions of the three "balls." The roundness of the lid, body, and bottom should be symmetrical, like nesting dolls. They shouldn't be larger than the other, otherwise the center of gravity won't be stable when brewing tea, and the tea will easily wobble when pouring.

04. Han Clay Teapot: The "Hardcore Gear" of Teamakers

A Han Clay teapot is always a must-have on any winter tea table.

It has the most "retro" look, with a straight body resembling a Han Dynasty tile end and a bulging lid. When brewing tangerine peel Pu'er tea with its bridge-shaped knob, it feels like brewing a thousand-year-old tea.

The thick walls of the teapot are its killer feature. When brewing older tea leaves, it can retain heat for half an hour. The tea soup thickens as it simmers, dissipating the lingering aroma, leaving behind a rich, full-bodied flavor that warms your stomach and feet.

Dark tea lovers can't miss it. When brewing Liubao tea, the straight body of the teapot allows tea stems and tea lumps to rest comfortably inside. When boiling, the fragrance of mushroom flowers fills the room. When brewing Fuzhuan tea, the deep body of the teapot just covers the tea leaves, so there's no need to worry about them spilling over, and the "golden flower" flavor in the tea is incredibly rich and indissoluble.

Red clay Han tile is the best choice for brewing tea. The clay is highly heat-resistant, so there's no need to worry about cracking even when boiling over an open flame. The handle is set back from the body, so even the hottest water remains cool when poured.

Pay attention to the bottom of a purple clay teapot: A good Han tile teapot has a flat bottom, making it as stable as a rock on a tea tray. It won't "dance" when brewing, and even the sound is calm and steady.

◆ A Beginner's Guide to Avoiding Pitfalls in Zisha Teapot Selection: 3 Details You'll Only Understand After Using It

Choosing the right teapot shape is only the first step. The key to avoiding pitfalls lies in these "feelings":

• A tight lid: Turn the teapot upside down and gently shake it; it's considered a good fit only if the lid doesn't fall off or wobble. I once bought a Xishi teapot with a crooked lid. It always leaked when I brewed tea, leaving the tea table wet all day. It was a shame to throw it away, so I ended up using it as a watering can for my flowers.
• Ensure smooth water flow: When you fill the teapot with water and pour it into it, the stream should be as straight as a chopstick, not scattered or crooked. I also tried a stone ladle with a crooked mouth. It always splashed out of the cup when I poured, making drinking tea feel like a battle.
• Don't chase "masterpieces": Beginners should start with semi-handmade pieces. You can find a good one for 500-1000 yuan. Last year, I saw a veteran tea drinker's "table-keeping teapot." It was signed by an unfamiliar name, but it was much more comfortable to use than some master teapots—a good teapot doesn't speak for itself; it's proven by the tea it produces.

Nowadays, these four teapots rotate on my tea table: the stone ladle for Longjing tea, the Xishi for black tea, the Duoqiu for Pu'er tea, and the Hanwa for aged tea. It actually feels more natural than when the table was filled with teapots. In fact, the ultimate goal of drinking tea is never how expensive the pot is, but knowing that the tea will be delicious when you pick it up.