Teaware is a broad international spectrum of equipment used in the brewing and consumption of tea. Many components make up that spectrum, and vary greatly based upon the type of tea being prepared, and the cultural setting in which it is being prepared. This is often referred to as the tea ceremony, and holds much significance in many cultures, particularly in northwestern Europe and in eastern Asia. A complete, cohesive collection of tea ware makes up a tea set.
| Used to steep tea leaves in hot water | |||
| Tea kettle | Used to boil water | ||
| Vessels from which to drink the hot tea (after the leaves have been strained). There are many different kinds of tea cups. | |||
| Tea tray | Used to hold teaware; also keeps the tea and hot water from spilling onto the table | ||
| Used to extract leaves from tea solutions | |||
| Tea ball (infuser) | Used to hold tea leaves in water for removal after steeping | ||
| Tea bag | Alternative to the tea ball | ||
| Teabag holder / coaster | Sized for holding a tea bag or ball | ||
| For storing tea when not being consumed | |||
| A knitted cover for keeping a teapot hot after the tea is made |
Tea equipment may be constructed of many materials, from iron in Japan to porcelain and clay in China, and also bamboo and other woods. Of particular repute are the Yixing clay teapots produced in eastern China, a type of Yixing ware. The Brown Betty was originally made from red clay found in Britain.
The above tea pieces were also mentioned by Lu Yu in The Classic of Tea, except for the stone mill (石磨) and tea whisk (茶筅).