We mentioned working with clay when we explained the history of teapots in other posts. Ceramic is the "everyday" material, as well as the oldest material, with the first Yixing teapots being made directly from this clay. Ceramic can be glazed (as it often is nowadays) or unglazed. The famous Yixing-style teapot is an unglazed ceramic teapot: the tea's flavors thus infused the material with each brewing, making each cup of tea more flavorful with repeated use. However, the teapot had to be limited to a single type of tea. If you wanted to accumulate the delicate flavors of a white tea, brewing black tea in it afterward would ruin your hard work by overpowering the other flavors!

A luxury material par excellence (even today, blue and white Chinese porcelain is a symbol of elegance), porcelain became the popular choice in Europe, as only the wealthy class could afford tea – and wanted to use the finest and best-crafted materials.

Glass teapots transform brewing fragrant teas into a true spectacle! Through the transparent walls, you can watch your green tea leaves swell or shrivel, see the colors of your strawberry tea change to red, see your flowering tea gently develop its flavors… And if you have flowering tea, a glass teapot is the perfect container for making iced tea!

The downside: the glass gets extremely hot. Be careful not to burn yourself!

A chocolate teapot? The concept wasn't invented to enhance chocolate teas, but rather to become a metaphor for a useless object. The logic here: a chocolate teapot couldn't be used, since it would melt the moment boiling water was added. Experiments conducted in 2001 proved this impossible; seven years later, other scientists proved the opposite—provided the teapot was thicker than 1 cm. Or that it held iced tea, of course.