Gaiwan vs yixing pot
Two gongfu vessels with near-identical parameters and different behaviour. The choice is about heat and absorption rather than about ratios.
brewing method
What is being compared
Why these get confused
Yixing pots are widely treated as an upgrade. They are a specialisation, and using one for green or floral tea actively loses what those teas are bought for.
Point by point
| Aspect | Gongfu brewing (gaiwan) | Gongfu brewing (Yixing pot) |
|---|---|---|
| Material | Glazed porcelain — non-porous and neutral. | Unglazed clay, porous enough to absorb oils from the tea. |
| Heat retention | Lower. The tea cools faster between infusions. | Higher, which suits teas brewed at full boiling water. |
| Does it change the tea | No. What goes in comes out. | Yes, over time. A seasoned pot rounds the tea and softens sharp edges. |
| Can one vessel serve every tea | Yes, and it is why a gaiwan is the sensible first purchase. | No. Absorption means one pot should be kept to one category. |
| What it suits | Everything, and especially aromatic teas where nothing should be absorbed. | Roasted oolong and dark tea, where heat retention and mellowing both help. |
The short answer
Start with a gaiwan. It is cheaper, tells the truth about the tea, and does not commit you to a category — all of which matter more early on than a seasoned pot does.
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