Impressions of a few Dan Cong/Feng Huangs
Owes its flavors to oxidation levels between green & black tea.
Tead Off wrote:bagua7 wrote:Hey guys,
What's your experience with brewing dancongs using zhuni pots?
If you are assuming that all zhu ni pots are the same, this is a big mistake. Once you have found a real zhu ni(you also must define what a real zhu ni is), shape, thickness, purity of clay and how it was prepared/fired will all play a part. You need to test out each pot to determine which one will suit a particular tea. In the meantime, consider using porcelain gaiwan.
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Yes, I am very aware of that, Tead Off. Teapots pick the teas and also finding quality zhuni is a challenge. I got one with me that would really suit dancong: wide mouth, low profile, relatively thin and high-fired. The problem is to determine the clay purity of this little baby (80mL)...that's another story and beyond my expertise. I will test it soon as I ran out of dancong and had to place a new order. In the meantime, I am crossing fingers.
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