First try at a 'teapot tasting', inspired by a video from Hojotea
six tea-brewing vessels, six porcelain tasting cups, one kettle of near-boiling tap waterTeapot tasting
, on Flickr
add hot water to pots, wait about 30 seconds, pour into cups, wait briefly for water to cool enough, drink, and ponder, what is the effect of the vessel on the water? Or, more skeptically, what is the effect of my expectations on my perception of the water?
Glass pitcher--the neutral standard, nothing exciting, as expected.
New iron-rich clay kyusu from Petr Novak--the water may be slightly different, hint of mineral and sweet, can't wait to see what this does with my morning sencha next!
(more pictures in a post in the TC SO topic
New teapot from Seong-Il--doesn't alter the water much, seems quite neutral, a good quality for a pot I've decided to dedicate to floral green oolongs [addendum: later in the evening, while drinking from the 'first time' use of the Seong-il pot, I can confirm that this was a very good choice. Yum.]
(more pictures here in another topic
Chao Zhou teapot from Tea Habitat, lightly used, only for Dan Congs --slight Dan Cong flavor, adds a hint of sharpness to the water, surprised to see that effect with so little seasoning to date.
Yixing teapot, cheap and tiny (who knows if it was ever near genuine yixing clay?), used for shu puerh--softens it a bit, did not expect that, was that after effects of shu, or the clay?
Tokoname kyusu, well seasoned pot used several times a week for sencha--hint of sweet green tea is apparent from the first sip.
It was quite interesting, though not nearly so tasty as tea.