Herb_Master wrote:It is nice to see comparisons of the different shaped pots.
I chose xishi based on the appeal of the shape, I am unfamiliar with the special attributes of ziqie ni clay!
For beginners there is a whole maze of different styles to negotiate. Shape, Clay, Thickness and Degree of firing all seem to be regarded as impacting the flavour of the tea, but with so many variables in play at the same time the maze is intricate.
Are all the above shapes used with all the different clays?
Are they made with varying degrees of thickness ?
Does the potter decide on Shape, Clay, and Thickness based on artistic decisions or do some pots get made with a particular type of tea in mind?
I imagine the degree of firing is determined by the clay that is used, but is there some scope for varying the level of firing within the same type of clay?
What is your favourite shape?
the lixing danqing use qingshui ni.
the xishi longdan use ziqie ni
the guayu use duan ni.
they are the same thickness.
these teapot we show most is qingshuini and zini, so no particular type of tea.
the fanggu, duo qiu is our favorite pot