gasninja wrote:Do you really wanna drink your dry stored aged tea out of the same pot as wet stored? Also teas with a strong camphor taste .
Seven pots is definitely over kill. But the spectrum of flavors is allot more broad than with a type of oolong. I should have said as many as seven pots could be used to appreciate the full spectrum of sheng puerh. but seven are hardly necessary.
I can't drink wet stored Pu Erh - i find the taste and smell offensive. But yes, if i would drink it i would definitely designate its own pot for it, or use one of my all around pots. Those all around pots i also use for young Sheng, as i just test young Sheng, but wait 10 years or more before drinking it.
I also hardly ever drink Shu.
+1. Wet storage shu is also a tea to avoid for me. The taste and smell is really offensive and I suspect it is not healthy too. The dark brown brooth and the smell of most shu really gave me goose bump. Likewise for wet storage sheng... yucks for me.
Dry storage aged sheng is definately what I like. I have some old shu, but they are a mixture of sheng and shu as the piling is very light. Some older guest prefer those. The brooth of the half sheng/shu is still as orangy and "clean" with nice tea flavour.
For tea pot, I usually assign based on type of tea, e,g one pot for TKY, etc. and for Puer, one for old and one for new. Most pot I use is from 70s to 80s Yixing.