When choosing the “right bowl” maximally revealing taste and aroma of the particular type of tea, the functional component comes to the fore. But most beginners who do not have enough experience are guided rather by personal aesthetic appeal. And this is absolutely correct, for as tea tricks are mastered, the taste will develop, and the collection of the right tea items will replenish. Because talking about the "right" tea attributes is possible only with a certain amount of conventionality adopted in a particular subculture in a particular era. However, with the accumulation of tea experience, each of us forms our own understanding of how our favorite bowl affects the perception of taste and aroma and how the other can negate the whole positive effect. There are no “wrong” bowls, the use of which would have a fatal effect on the properties of tea or would incriminate the holder in deviation from any protocols and norms. There are only the most general principles that should be followed when choosing.
The functionality of the bowls is directly affected by the material, shape and wall thickness. And for different varieties of tea, different combinations are suitable. But the most important thing: how the tea chosen here and now correlates with the circumstances of the place and time, as well as the mood of the participants.
For fresh white and green varieties, which are so good to quench your thirst in the summer heat, it is better to take a wide, open cup of thin, white porcelain. The low temperature of the water when brewing ensures that you will not get burned. A large evaporation plane will fill the air around with the aroma of spring freshness. An open form will allow you to admire the beauty of the most delicate green shades. It is also important that the texture of this magnificent material is subconsciously associated with the subtlety and lightness that are so valued in green and white varieties.
For varieties such as heicha, aged tea, red tea and fermented oolong, the brewing temperature should be high. But if you pour such a hot infusion into a thin-walled bowl, holding it in your fingers is uncomfortable. In this case, it is better to choose a bow bowl form, for example, yashou bei or douli zhan.
For tasting oolong tea, take pairs of shuang pinming bei: they were specially invented for this. Glazed or porcelain bowls zheyao bei, lindan bei, shukou bei can be a good alternative, their form retains essential oils on the walls. An important point: the larger the evaporation plane, the more volatile aromatic molecules will reach our receptors!