The minimum
Reprocessed tea covers scented tea, compressed tea and flavoured blends, and the set depends on which you buy.
Scented jasmine needs nothing special: a 100 ml gaiwan and water at 90 °C will do it.
A porcelain gaiwan（盖碗）is right here because the lid traps the aroma while the leaf steeps.
Aroma is the whole point of a scented tea, and an open mug loses half of it before you drink.
Gan pu（柑普）is a tangerine shell packed with tea, and it wants boiling water and a longer steep.
Break a segment off rather than crushing the whole fruit, and one segment brews several cups.
Compressed pu-erh needs a cha zhen（茶针）as much as any cake does, since it is pressed just as hard.
A strainer is needed for both, because shell fragments and leaf fines end up in the liquor.
One gaiwan, one strainer, one pick and a kettle cover the entire category.
Skip the tray and the tongs until you are brewing for more than yourself.
A large glass cup is a fair starting point if you only drink jasmine, and nothing more is required.
Decide which of the three you actually buy, and the minimum follows from that.
Add as you go
A fairness pitcher comes first, since a scented tea brews unevenly and the aroma fades while you pour.
A pitcher with a lip that pours cleanly is worth more than a larger one that dribbles.
A scale reading to 0.1 g is second, and it matters because the pieces here are irregular.
A segment of gan pu weighs somewhere between 5 and 10 grams depending on the fruit.
Weighing it turns a wildly variable dose into a repeatable one.
A tea tray（茶盘）is useful earlier here than in most categories, because rinsing compressed tea is standard.
A tray with a drain saves carrying water to the sink between every infusion.
A second cup lets you run a scented tea against a plain one and see what the flower added.
Two 50 ml cups cost very little and make that comparison easy.
A small thermos is a genuinely useful addition for gan pu, which steeps for a long time.
A 500 ml one holds a single segment through a whole morning without turning bitter.
Leave clay out of this category unless you only drink one kind of compressed tea.
Where to spend
The money in this category belongs in the tea, because quality varies more here than anywhere else.
Real jasmine scenting takes several nights of work, and sprayed aroma costs a fraction of that.
A scented tea at a low price was almost certainly sprayed, and it will be flat by the third infusion.
Gan pu varies on the peel rather than the tea, and Xinhui tangerine peel costs several times a substitute.
Look for visible oil glands in the peel, and treat a smooth waxy skin as a warning.
Ware ranks below all of that, and a plain porcelain gaiwan at 100 ml is enough.
Check the lid fit, since a loose one lets the aroma escape while the leaf is steeping.
A pick is the best value purchase in the category, and a good one costs less than a cheap pot.
Boxed sets make least sense here, because the category rewards freshness and turnover rather than ceremony.
Anything sold as zisha（紫砂）for under 20 dollars is slip cast and tinted rather than hand built.
Scented tea in particular has no use for a seasoned pot, since the flower note is all it would remember.
Buy from a seller who names the maker and the year, and keep the ware simple.
One set, many teas
One porcelain gaiwan covers scented tea, gan pu and compressed pu-erh without any real compromise.
The temperatures differ, 90 °C for jasmine and boiling for the compressed side, but the vessel does not care.
Rinse it between sessions and porcelain holds nothing from any of them.
Glass is a fair alternative for jasmine, since watching the leaf open is part of the pleasure.
Keep anything porous away from scented tea, because the aroma will stay in the clay for months.
A pot seasoned on jasmine will make every later tea taste faintly of flowers.
One clay pot, if you buy one at all, belongs to the compressed side of the category.
Use porcelain for everything else, and the shelf stays small and predictable.
The ratio is 5 grams in 100 ml, with 30 seconds on the first infusion of a scented tea.
Longer infusions suit gan pu, which gives up its flavour slowly through a thick peel.
Smell the lid at every infusion, and note where the flower stops being detectable.
One gaiwan, a pick and a strainer, and the whole category is covered.