Tead Off wrote:Very nice prizes! Tell us what you brew in each of them and why.
i'm the most flexible with all these pots as any good tea goes. currently using them more for catalytic purposes than to serve an absorb-tive role.
the pear skin sees the most usage right now, a nice dose of taiwanese teas, TKY, chawang, even some half aged gushu pu-erh. the patina's coming up and.. just so nice in comparison with another new piece
the zini drinks mostly yancha, roasted dancong, particularly with yancha it deepens the tea and extends the "rocky yancha note".
the zhuni's currently making it rounds with sheng gushu pu-er of all ages, even with green tea/yellow tea