Tea glossary: gongfu, gaiwan, fairness cup and more

Dark, matte clay used for teapots and cups. It holds heat well and has a calm, earthy look.

Glass that copes well with heat. It is used for teapots, cups and filters: you can watch the tea brew and the glass does not hold on to smells.

An infusion of flowers, fruit or herbs without leaves of the tea plant, such as rosebuds or chrysanthemum. Most botanical teas are naturally caffeine-free. Also called herbal tea or tisane.

The tea plant. Green, white, oolong, black tea and pu-erh all come from its leaves; the difference lies in how the leaves are processed after picking.

Fine white porcelain from Dehua in Fujian province, known for its pure, slightly translucent white.

Brewing on a tray with a drainage plate, so spilled water runs away and the table stays dry.

A small pitcher you pour the whole infusion into before serving, so every cup has the same strength. The Chinese name means fair cup.

A lidded bowl with a saucer, used instead of a teapot. You hold the lid slightly open while pouring, so the leaves stay behind.

Making tea with care: a small pot, plenty of leaves and many short infusions. Our guide to gongfu tea at home shows how to start.

One round of pouring water over the leaves and pouring the tea off. Good leaves give several infusions, each tasting a little different.

Leaving tea to steep for a long time in a closed, insulated vessel such as a flask. It suits robust teas like pu-erh or aged white tea better than green tea.

Partly oxidised tea, between green and black. It can be light and floral or roasted and deep, and it gives many infusions.

Fermented tea from Yunnan, often pressed into cakes. Smooth and earthy; usually rinsed once before brewing.

A compact travel tea set: a pot that sits on or beside a few cups, packed in a case. Made for tea on the go.

A short first pour that is poured away. It warms the teaware and wakes up rolled or pressed leaves.

A small sieve placed on the pitcher to catch leaf fragments while you pour.

An airtight jar that keeps tea dry, dark and away from strong smells.

A small cloth to wipe the tray and teaware, and wooden or bamboo tongs to pick up hot cups.

A tray that holds the teaware and catches overflow. Some have a reservoir or drainage holes for dry brewing.

A small stand with a tealight that keeps a pot warm at the table. Only use it with pots that are made for it.