bliss wrote:Nice post Teaism, it generates a lot of questions in my head (together with your post the other day that you prefer kyusus often nowadays to modern Yixing).
1. Do you brew puerh, yancha, gaoshan and other teas in kyusus? Gong fu style?
2. Do you pair kyusus based on clay and/or other factors, or do you not dedicate pots to certain teas?
3. How do you cope with the bigger sizes of kyusus? Brew more? Partial fillings with other teas than green? Try to only source small kyusus?
Sorry about lining up all the questions like this. I did not mean for this to feel/look "formal", it just came out that way when I tried to organize my thoughts on this matter.
Thanks!
Hi Bliss,
Thanks for sharing your thoughts. Well, I do is always experimental and I might be wrong or right. If you like to know, here's what I normally do:
1. Do you brew puerh, yancha, gaoshan and other teas in kyusus? Gong fu style?
Yes of course. Pot is part of the tea brewing component. Any pot can brew with any tea and any style. The trick is to control the brew. Some pot have wider and some narrower margin of error tolerance.
2. Do you pair kyusus based on clay and/or other factors, or do you not dedicate pots to certain teas?
I would say I am more incline to consider them base on clay. Usually, I try to judge the porosity and temperature retention of the pot to control the brew. But still, all pots and tea can be brew together. It is how we control it.
3. How do you cope with the bigger sizes of kyusus? Brew more? Partial fillings with other teas than green? Try to only source small kyusus?
Well, it is still back to the same answer, the brewing control. I can brew Gongfu Yancha for one or for 12, with kyusu, gaiwan or yixing or even with thermal flask... it is how you control the brew. Before that try to visualise what brew you want. Sometimes I use 10g per 100ml and sometimes 1g for 500ml. The most important is what you want to achieve in the brew.
Generally at home, I throw a few leaves (usually aged puer) in a 500ml pot and brew them thin for whole day drinking. If I have time, I do the espresso style Gongfu..etc
I always like to think out of the box, but watch what I want to achieve.
You should try out all means so that your understanding develop further. I am still learning from all these variations.
Cheers!