Vessels for tea brewing take many forms, from large ceramic and glass pots used across the Western world, to side-handled Japanese kyusu, to the diminutive unglazed clay teapots and porcelain gaiwans used in Chinese gongfu cha traditions. The best teapots have wide openings to easily add and remove leaves, offer ample space for leaves to unfurl, and pour quickly so as not to oversteep the tea. For more tea making advice, see our guides on how to make tea and how to pick the perfect teapot.