Stoneware vs Porcelain vs Yixing Teaware: What's The Difference?

If you've ever compared a porcelain gaiwan, a stoneware teapot, and a Yixing teapot, you might wonder why they feel so different. More importantly, does the type of clay actually affect the taste of the tea? In this article, we break down the major types of clay used in teaware, exploring what makes each one unique and which works best for brewing different kinds of tea.

Earthenware

Earthenware (also known as terracotta) is likely the oldest form of ceramic made by humans. It is fired at relatively low temperatures (below 1140 °C), which produces a porous and non-vitreous body. This means it isn’t naturally waterproof, so most earthenware teapots and cups are glazed with a durable coating to hold liquid.

In India, unglazed earthenware cups called kulhar or kulhad are used to serve chai. These cups can add a subtle earthy flavor to the tea, as the raw clay interacts with the liquid. They're generally disposed after a single use, as they're porous and liquid absorbing.

Generally speaking, earthenware isn’t as widely used as stoneware or porcelain, mainly because it tends to be more fragile (and thick-walled pieces can be heavy). Still, there are some iconic earthenware pieces, like the Brown Betty teapot, that carry important historical value.

Stoneware

Stoneware clay is among the most widely used materials for modern teaware, especially for mugs and sturdy teapots. Fired at higher temperatures (around 1140 - 1300 °C) than earthenware clay, stoneware clay becomes denser, more durable, and semi-vitreous. Most stoneware pieces are glazed, which seals the body and also allows for countless decorative colors and designs.

Stoneware teapots and cups are incredibly versatile: they are flavor-neutral, and many are safe for use in the microwave and dishwasher (depending on the glaze). Stoneware usually retains heat very well, though heat retention can vary by clay type and thickness. All in all, these qualities make stoneware teaware suitable for brewing nearly any type of tea, from green and white teas to robust oolong or pu-erh. Moreover, stoneware is ideal if you enjoy brewing different kinds of flavored and unflavored teas and herbal teas using the same teapot and cups. It's easy to clean and won't retain any odor or flavor. 

Porcelain

Porcelain is particularly prized for its fine appearance and desirable qualities. It’s a fine-grained, translucent white ceramic, usually made with a high percentage of kaolin. Porcelain is fired at the highest temperatures (around 1300–1400 °C), which fully vitrifies the body and gives it a glass-like quality.

Because it is fully vitrified, porcelain is non-porous, it doesn’t absorb water or odors and won’t affect the taste of the tea. Porcelain teaware may or may not come with a glazed coating, but that's mainly for aesthetic purposes.

Thanks to its neutral nature, porcelain is ideal for delicate teas like green, white, or yellow varieties, where you want to taste the tea’s aroma and flavor without interference. The translucent surface also lets you clearly see the color of the brewed tea, which is a nice feature when evaluating a tea’s quality and strength. Moreover, porcelain is a fancier option than stoneware if you enjoy drinking different teas with the same brewing teaware.

Types of Porcelain

• Hard-paste porcelain: The original Chinese porcelain, made primarily from kaolin and petuntse, fired at very high temperatures. For centuries, high-quality hard-paste porcelain was made almost exclusively in China (notably in Jingdezhen), with early examples dating back to the Tang dynasty (618–907 CE).
• Soft-paste porcelain: A European invention made to imitate Chinese porcelain. It is fired at slightly lower temperatures and often contains ground glass or other additives. In practice, soft-paste porcelain is now rarely used for modern teaware.
• Bone china: A type of porcelain developed in Britain in the 18th century. It includes about 25–50% animal bone ash, which gives it extra strength and a warmer (ivory-white) color.

Yixing Teaware

Yixing teapots are made from a special clay mined in Yixing (Jiangsu province, China) and are a distinct type of unglazed stoneware. Yixing clay (often called zisha or purple clay) is rich in iron, silica, and mica, and is fired at high temperatures (around 1100–1200 °C). After firing, Yixing clay becomes very dense and tough, but it remains slightly porous.

Because Yixing teapots are unglazed, they absorb a tiny amount of tea with each brew. Over time, this builds up a thin “seasoned” layer of tea oils on the inside walls, which can subtly enhance the aroma and depth of your tea over multiple infusions.

For this reason, Yixing teapots are traditionally dedicated to brewing one type of tea (for example, a specific oolong or pu-erh) so that the flavors don’t mix. Yixing pots are generally not used for very delicate teas, like light green teas, because their high heat retention and seasoned clay could overwhelm those subtle flavors.

Since they are unglazed, Yixing teapots should never be washed with soap; simply rinse them with warm water and let them air-dry. As a fun fact, the little “tea pets” and extra cups made from Yixing clay are usually crafted from leftover scraps of clay used in teapot production.

There are several well-known types of Yixing clay, including:

• Zini (紫泥): Purple clay: perfect for ripe pu erh and other dark teas as well as medium/heavy roast oolongs, and black tea.
• Zhuni (朱泥): Red clay: perfect for high aroma, low roast oolong teas, young raw pu erh tea, and aromatic black teas.
• Duanni (段泥): Beige clay: (aged) white tea, raw pu erh tea.

Final Thoughts

To sum up, each clay type has its characteristics:

• Earthenware: Rustic and sturdy, earthenware is ideal for everyday, casual tea drinking. 
• Porcelain: is low-maintenance and beautiful, flavor-neutral and ideal for high-quality green and white teas. The thin walls and glossy interior make it easy to appreciate the tea’s color.
• Stoneware: Versatile and durable and with infinite designs, stoneware is usually less expensive than porcelain. It works well for almost any tea and holds heat well. The exact heat retention can vary depending on the clay and thickness.
• Unglazed Yixing (Purple Clay): Yixing pots are prized for their excellent heat retention and their ability to “season” and enhance tea flavor over time. However, they can be quite expensive and require special care (like no soap and using only one type of tea). 

You should choose your teaware based on your personal taste and needs. Regardless of the clay you pick, make sure to use high-quality teaware for the best experience. You can also browse our teaware collection to see our full range of teapots and accessories.