Traditional chinese tea pots are made of unglazed clay, and are seasoned from years of use. The clay absorbs the oils from the tea leaves and over time, develops a glazed appearance, especially on the inside of the pot. The clay used to make these tea pots is called Yixing clay and is only found in one small town in China, near Shanghai. The Chinese believe this clay can dissolve toxic minerals in both tea and water. Yixing teaware are highly collectable.

The tea pots are much smaller than typically found in the West, holding just 1-2 cups, or 8 ounces of liquid. Since the clay absorbs some of the tea's essence, different pots are used for different types of tea. The tea pots and cups sit on a special slatted bamboo box to drain and hold the excess liquid that is poured over the tea pots.

The amount of tea added depends on the number of people you plan to serve. Typically fill the small pot 1/4 to 1/3 full with dry tea leaves. Depending on the type of tea being, heat the water to the appropriate temperature. Water for green tea should never be brought to boiling. It should only be heated enough so that tiny bubbles are rising from the bottom of the kettle (about 85°C). Water for jasmine tea can be a little hotter, and water for Oolong (wulong) or black can be boiling (100°C). Never heat water in a microwave for tea, nor use the instant hot water dispensers available in some sinks. Heat it in the traditional method - in a kettle, on a stove. The water from the kettle should then be poured into a large clay teapot. A cozy placed around the large teapot will keep it warm.

holder with your left hand and lift the tea cup gently with the fingers of your right hand. Each tea cup will hold 2 or 3 sips of tea.