"In the region south of the Yangzi River, lightly fermented longjing tea was most popular, and heatresistant glass cups are most suitable for steeping it. Oolong tea, on the other hand, has a higher degree of fermentation, and it is more flavorful to use more permeable purple earthenware pots," she explains.
解致璋表示，這樣的區別其實也很好解釋：生長的地方不同，所產茶種各異，喝茶的習慣，包括隨之所用的器皿也就不同了。「江南盛產發酵較輕的龍井類茶，用玻璃杯泡最合宜，烏龍茶發酵成分稍高，用可通氣的紅泥罐最能入味」，她解釋。