• HOME >
  • Teapot and Tea Equipment

The effects of porcelain and bone china on the taste of tea

[2013.05.08] Posted By

bone china and porcelain

Have you ever wonder whether porcelain and Bone China ware can also affect the taste of tea? In fact, these two materials give different results in both body and aftertaste.

Bone China and Porcelain noticeably changes the taste

Many tea drinkers are aware that clay teapot can alter the taste and flavor of tea. However, very few may pay attention to the effect which porcelain and Bone China also alters the taste of tea. You might think that the differences are marginal. But if we compare both materials side by side, you will be surprised at how noticeable the differences are between Bone China and porcelain. I conducted a tasting experiment using porcelain, Bone China and glass tea cup. I used glass as a control.

The result

  1. After Taste  :porcelain > glass > bone china
  2. Body  :bone China > glass >  porcelain

 

The bone China clearly increases the body, while the porcelain decreases the body. On the contrary, the porcelain increases the after taste. The glass tea cup gave the body and after taste just in between porcelain and bone China.

We must care about the combination effect

In actual application, you may combine tea cup with various types of teapot or even tetsubin to obtain the desired taste. If you are using Nanbu tetsubin (cast iron kettle) or a good natural clay teapot for brewing tea, these tea wares will increase the aftertaste of tea. These materials contain iron ions that can change the taste of water. When I make tea using these tea wares, I prefer to use a Bone China cup to serve the tea. Nanbu tetsubin and natural clay teapot enhances the after taste while Bone China enhances the body. Using this combination, I can enjoy tea with both stronger body and aftertaste.

bone china and porcelain

Why can Bone China increase the body of tea?

In my humble opinion, Bone China can increase the body of tea because of calcium added during its making process. According to the tradition, cow bone ashes were added into Bone China during the production. That is why it was referred as “Bone” China. Today, animal bone ashes are very seldom used in the production of Bone China. Instead of using cow bone ashes, the producers add in 30% (or more) calcium phosphate Ca3(PO4)2 .

In my understanding, the presence of calcium increases the body of water and tea. If you are familiar with Bone China ware, you will know that the surface of bone China is usually glazed with glass. During the glazing process, some calcium could be eluted into the glazing layer. As a result, the body of tea will be enhanced when we use a Bone China.

Related Articles

How to get the latest update on HOJO?

1. Follow Twitter, 2. Click "Like" on Facebook, and 3. Subscribe in newsletter. You can have the latest tea news from HOJO.

Subscribe the Newsletter to enjoy the privileges
You may receive a free sample upon purchase, or you may have the priority to purchase special products. So please remember to subscribe our newsletter as well as the social network.

HOJO TEA Online Shop NEWSlist

New Release of Lan Yun Tie Guan Yin from Anxi
Lan Yun Tie Guan Yin from Anxi, is not just an ordinary Tie Guan Yin. It has a strikingly delightful flavor re …
Two New Releases of Phoenix Dan Cong Oolong: Ba Xian King and Single Tree Tea
We are excited to introduce two highly exclusive Phoenix Dancong Lao Cong teas in our latest release. The feat …

NEW ARTICLES

Yunnan 2024 Spring Tea Sourcing
Yunnan Province is globally renowned for the exceptional quality of its tea leaves. However, lax production ma …
The Relationship Between Greenness of Tea Leaves and Fertilizer
For both tea and vegetables, there’s a common misconception that a deeper green colour indicates better …
Creating Muscatel Black Tea using a Unique Blending Method
I would like to introduce the unique creation of black tea with a distinctive muscatel flavor profile. Acquiri …
New Release of Lan Yun Tie Guan Yin from Anxi
Lan Yun Tie Guan Yin from Anxi, is not just an ordinary Tie Guan Yin. It has a strikingly delightful flavor re …
The Difference Between Fermentation in Tea and Fermented Foods
Black tea and oolong tea are often categorized as “fermented teas,” but the extent to which they u …
Two New Releases of Phoenix Dan Cong Oolong: Ba Xian King and Single Tree Tea
We are excited to introduce two highly exclusive Phoenix Dancong Lao Cong teas in our latest release. The feat …
Easy Way to Prepare Flavorful and Warm Tea at the Workplace
Have you ever experienced the transformation of tea stored in a thermos or water bottle at work, turning into …
The new release of Bao Dao Shan Da Cha Tou Brick 2017, exclusively crafted from Da Cha Tou
Bao Dao Shan Cha Tou Zhuan 2017 is a ripe pu-erh tea crafted into brick form. Bao Dao Shan is the name of the …
We released Lapsang Suchong Qi Zhong Classic: Premium Lapsang Souchong
Lapsang Souchong is one of the earliest known black teas distinguished by a unique production method and flavo …
Regular Consumption of Umami Seasoning Can Influence Taste Preferences
Excessive consumption of artificial condiments, such as umami seasonings, is believed to influence one’s …

PAGETOP