Cameron Lewis wrote:
>
>
> There are three cup variables that I think really affect the taste of
> tea:
>
> 1. Cup size, where smaller around (1-2oz) is usually better for some
> reason. Think gongfu cups.
>
> 2. Rim thickness, where a thinner rim seems to make for a more clearly
> articulated flavour. I've noticed this effect in wine and spirit
> glasses as well.
>
> 3. Aesthetics. A really beautiful teacup puts me in a more meditative
> mood, increasing my sensitivity to the tea.
>
> I tend to use only porcelain cups, though I will sometimes use glazed
> clay for pu-erh. I've never noticed a difference as long as the
> design was similar. Also my comments only refer to Chinese-style
> cups, not to an English tea service which I don't own.

Though I have some nice, thin, handle-less porcelain Japanese tea cups,
I don't use them much, mostly just when serving guests. My tea cup of
choice -- for even gyokuro -- is one of glazed clayware from Hagi. It's
thicker and heavier than the porcelain, but I consider this an
advantage, as it holds the tea's temperature longer. And its handmade
quality feels more comfortable in my hands and on my lips. Beyond that,
though, is the nature of the the clay from which it's made, a very
porous type characteristic of Hagi. The trapped air in the vessel
itself imparts a more open flavor to the tea, as if allowing the liquid
to breathe. By contrast, the same tea in porcelain is a sterile
experience.

--crymad