Traditional Chinese teaware covers the entire spectrum of equipment used in the making of tea. Many components are used in the Chinese traditional tea ceremony. The equipment of which that spectrum is comprised varies greatly depending on the type of tea being prepared and the cultural setting of the preparation itself.
I personally recommend traditional YiXing teapots. They first appeared during the Sung Dynasty (960-1279) in the YiXing region of China, located in the Jiangsu province, about 120 miles northwest of Shanghai. The Jiangsu province is the world's only source for the unique clay from which YiXing teapots are made.
YiXing teapots were relatively unknown for many years until the late Ming Dynasty (1600s) when their use and production began to flourish. Nowadays many artists are developing their skills to high levels of mastery.
YiXing teapots are mainly used for semi-fermented (Oolong) tea since it can be infused several times and is slowy drunk during the cermony or tea tasting.