My biggest tea problem (aside from the fact that I'm constantly running out of matcha,) stems from the simple truth that I adore Japanese teaware, yet tend to vastly prefer Chinese and Taiwanese teas. Being just a tad beyond the normal tea-drinker in my enthusiasm, this is a problem because a little knowledge is dangerous.
For instance, I know why we choose to use yixing for oolongs and puerh, porcelain gaiwan for delicate greens, tokoname-ware or bizen for senchas, etc. I understand the relationships between pot sizes and tea-types and drinking styles, long steeps and short. So...
As crazy as it sounds, this creates an impasse some mornings because I want my oolong, but I also want to use my kyusu. It's so bad that there are mornings when I'm paralyzed with indecision to the point where I'll throw some ceylon at my teapress, and pour it in my écoute mug, the one I use for cocoa, and sit in front of my computer feeling sorry for myself.
I know, whacko, huh? Please tell me I'm not the only one.