Andy wrote:I would suggest trying a wuyi oolong. Wuyi oolongs are much different from those light oolongs you listed, and you might or might not like it more. The one from Adagio would be a good one to try since it's not as strong as most wuyi oolongs. Also, tieguanyin (ti kwan yin) would be a good oolong to try.
If you are looking for a bolder tea then you would do well to choose a wu yi tea as stated above. However, it is important to note that in Xing pottery, the pot determines the tea and not the drinker. As Andy had mentioned previously, Xing teapots all have certain charactersitics and nuances that are sutiable for some teas and not others. Gong fu brewers generally tend to buy a teapot according to the type of tea they will be dedicating to it. The type of zisha, volume, even shape should all be considered when dedicating a pot. The culmination of all of these factors have an affect on tea infusion visavis temp, permeablilty, oil extraction, and leaf expansion. In addition, you can narrow your tea choices by omitting green and white teas if a Xing pot will be used
navytea wrote:Jasmine taste too soapy.
(of course assuming you were brewing Jasmine green tea). Green and white teas are too delicate for zisha as the zisha clay generally retains a higher temp destroying the delicate flavor of the these types. Additionally, It would be useful to readers if you could post pic with a brief description.