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Posted: Jan 10th, '09, 23:40
by edkrueger
Young sheng would be a good choice, I think. It might take the edge off of some of the bitterness of some shengs.
Posted: Jan 11th, '09, 00:16
by Wesli
What kinds of teas do you drink?
I suggest you try it with all of them and pick whatever it brews best. If you're afraid of mixing teas in this way, then just be sure to rinse it out after each tea.
Posted: Jan 11th, '09, 00:22
by edkrueger
Yeah, that is better advise. I'd boil the pot to remove flavors from it if you decide to change "its" tea.
Posted: Jan 11th, '09, 01:41
by odarwin
im not much of a tea pairing guy for yi xing and tea, but i do have one of those pots with so called ben shan lu ni... and i can say that they stain very easily.
in my opinion, stick to light colored teas with this yi xing. my opinion is just on the aesthetics, and nothing to do with any flavor and all that.
-darwin
Posted: Jan 11th, '09, 08:13
by Drax
odarwin wrote:in my opinion, stick to light colored teas with this yi xing. my opinion is just on the aesthetics, and nothing to do with any flavor and all that.
-darwin
It's true, I have one of these types of pots, and they do stain very easily. But as another side to that statement, I've probably brewed shu in the pot 15-20 times, and it already has a well-used stained look to it (w/o the use of shoe polish!
).
As an aside, these pots are actually much more brown in person than green. And there's an old thread around here somewhere where it discusses that these are probably not ben shan clay (I got mine from the same vendor).