Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?


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Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby zencha » Sep 27th, '09, 09:45

Gaiwan or Yixing ?
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Victoria » Sep 27th, '09, 11:02

Although some do, I never do black teas in a gaiwan.
Just my preference.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby silverneedles » Sep 27th, '09, 11:39

all that plus more :D
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Rainy-Day » Sep 27th, '09, 13:53

I prefer two glass pots, brew in one and strain into the other. Sometimes blacks are pretty good in a yixing, though. I don't have a separate yixing for blacks - if I did, I think I would still use two glass pots method most of time, but not all the time.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby brad4419 » Oct 3rd, '09, 17:18

I would recommend a porcelain teapot from what I have read. I use a glass teapot because thats what I have and it works just fine for me. If I had to choose between a gaiwan or yixing I'd say gaiwan.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Chip » Oct 3rd, '09, 18:03

Gaiwan. If I had to choose.

I would never see myself brewing a black of any kind in a Yixing, thinking about dedicating one to particular blacks, etc just gave me a headache.

I have brewed blacks in just about anything but a Yixing, including gaiwan.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Riene » Oct 4th, '09, 10:04


I only use glass or porcelain for my Chinese black teas.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby silverneedles » Oct 4th, '09, 10:31

lately i also been using foam cups, work v well, bc they hold temperature.

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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Riene » Oct 4th, '09, 12:39

Foam cups seem to always give the liquid--whether iced water, hot tea, cocoa, or whatever--an "off" taste to me. I never use them.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby silverneedles » Oct 4th, '09, 23:45

weird... the foam cups i use dont impart taste or smell, maybe there's some electrostatic interactions that could attract or repel some particles, but it shouldnt give taste to food... otherwise i would stay away from them (like i do from cardboard cups).
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby t4texas » Oct 5th, '09, 01:31

A Yixing can do well with Chinese red teas. I brew in one all the time. I am sure it was a post by Charles that suggested that to me.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Ritva » Oct 5th, '09, 08:10

I have been using a zi ni shui ping pot for brewing Jiu Qu Hong Mei
http://www.jingteashop.com/pd-jiu-qu-hong-mei.cfm and it's deliciuos! Much deeper flavour than with western brewing. I think yixing is better than gaiwan because yixing softens the flavour. If you want to brew Keemun and other small leaved black teas, it's easier to pour the tea from yixing without getting too much leaves in your cup. I think Keemun + gaiwan wouldn't work very well - unless you enjoy lots of leaves in your cup...

According to this blog, yixing potters use their pots almost exclusively for hong cha (red tea aka black tea in Western tea terms)
http://chadao.blogspot.com/2007/03/corax-on-yangxian-hong.html

Another post from the same blog:
http://chadao.blogspot.com/2006/12/geraldo-on-gongfu-hong-cha-sunsing.html
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Zanaspus » Oct 5th, '09, 10:50

Chip wrote:Gaiwan. If I had to choose.

I would never see myself brewing a black of any kind in a Yixing, thinking about dedicating one to particular blacks, etc just gave me a headache.

I have brewed blacks in just about anything but a Yixing, including gaiwan.

+1 I use a gaiwan all the time.
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby gingkoseto » Oct 7th, '09, 00:39

When using a yixing, I don't go for gong fu style. My habit is having the pot go topless and always leave 1/3 tea water before refill the pot. It's more of a "northern" style :D

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When using a gaiwan, I have the lid on only when the gaiwan is not hot and I don't drain the gaiwan entirely for each infusion. Northern style too :D
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Re: Brewing Chinese Black Teas GFC , Gaiwan or Yixing ?

Postby Chip » Oct 7th, '09, 01:12

gingko wrote:When using a yixing, I don't go for gong fu style. My habit is having the pot go topless and always leave 1/3 tea water before refill the pot. It's more of a "northern" style :D

When using a gaiwan, I have the lid on only when the gaiwan is not hot and I don't drain the gaiwan entirely for each infusion. Northern style too :D

Very interesting approach, and I like the "northern" nomenclature. :wink:
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