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.
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
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