The best Wuyi teas for Gongfu brewing are high-quality examples of Da Hong Pao, Rougui, Shuixian, and other Wuyi oolongs that have clean aromas, balanced roasting, good body, and enough depth to remain interesting through multiple short infusions.
The best Pu Erh tea for a beginner is usually an approachable ripe Pu Erh or a balanced young raw Pu Erh from a reputable producer, rather than an expensive aged collectible cake whose complexity may be difficult for a new drinker to understand.
A teapot stand is primarily designed to support and elevate a teapot, while a tea coaster protects the surface beneath a cup or smaller vessel; you do not necessarily need both, but they can serve different purposes in a complete Chinese tea setup.
A Chinese tea scoop is generally better for handling and transferring loose leaf tea, while a regular spoon can work for basic measuring; however, neither provides truly precise measurements by volume because different tea leaves have very different shapes and densities.
Neither Pu Erh nor Chinese oolong is universally better for daily drinking; oolong is often ideal for people who want fresh aromas and variety, while Pu Erh appeals to drinkers who prefer deeper flavors and, in some cases, the gradual development that comes with aging.
Tieguanyin tea can taste floral, creamy, fruity, fresh, roasted, or mellow depending on its processing style, and it is generally best brewed with hot water and relatively short infusions that allow its aroma and flavor to develop gradually.
