A

Step 1: Understand specific heat capacity.
The specific heat capacity (c) tells us how much heat is required to raise the temperature of a unit mass of a material by one degree Celsius. Here, the specific heat capacities are:
- Copper (Cu): c = 0.095 J/g°C
- China (China clay): c = 0.2 J/g°C

Step 2: Evaluate energy required to heat each teapot.
Let's assume both teapots are filled with water at 100ºC from the kettle. We need to find the energy required to raise the temperature of each teapot from room temperature (20ºC) to the final temperature (let's say T_f):

• For the copper teapot:
  Energy (Q_Cu) = mass_Cu * c_Cu * (T_f - 20) = 200 * 0.095 * (T_f - 20)
• For the china teapot:
  Energy (Q_China) = mass_China * c_China * (T_f - 20) = 300 * 0.2 * (T_f - 20)

Step 3: Comparison of heat retention.
When considering the required heat to brew the tea effectively, the lower specific heat capacity indicates that copper will absorb less energy compared to china for the same temperature rise. Thus, copper will reach a higher effective temperature faster than china does upon pouring water.

Step 4: Determine which teapot brews better.
Since copper with a lower specific heat can increase its temperature more efficiently; thus it will provide a better brew initially, as it will maintain a higher temperature for the water poured into it.

Step 5: Consider surface cooling effects.
In reality, surface cooling will affect how well each teapot retains heat. However, while both teapots will eventually cool down, copper being a better conductor will lose heat faster than china at a comparable surface area. Nonetheless, since china will hold heat longer, when surface cooling is considered, china may actually retain higher temperature water for a longer time than copper after some time.

Conclusion:
If we neglect surface cooling, the copper teapot will produce a better brew due to lower specific heat capacity allowing for quicker heating of water. However, accounting for surface cooling, the china teapot, which retains heat longer, would ultimately brew better over time.
Therefore, the answer in neglecting surface cooling is that the copper teapot produces a better brew.