While it would be nice to dedicate one yixing teapot to every kind of oolong I drink, it would simply be too costly, and I'm not quite prepared to spend that much. For the time being, however, I have gone and purchased 2 yixing teapots, (pictured here
) both of which I plan to dedicate to oolongs. My question is, what would be the ideal way to split them? Which oolongs would I brew in each one, so I don't mix the flavours?
Initially, I was planning on splitting them up on Chinese/Taiwanese, but I figured this was a bad idea, seeing as both of them have a variety of flavours.
That being said, should I separate them based on their level of oxidation? On how visibly light/dark they are? Which common names (DHP, TGY, Bai Hao, Dong Ding, etc) would you group in such a manner?
Any input is appreciated