Sep 12th, '17, 23:32
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Favorite clay for mid-roast Yancha?

by Stephen Clark » Sep 12th, '17, 23:32

Was think about using this one ( https://www.essenceoftea.com/95ml-1987- ... a-226.html ), but I'm a bit worried it will take away too many of the high notes , what do you guys think??

Sep 13th, '17, 01:49
Posts: 96
Joined: Jan 27th, '15, 21:29

Re: Favorite clay for mid-roast Yancha?

by LouPepe » Sep 13th, '17, 01:49

Stephen Clark wrote: Was think about using this one ( https://www.essenceoftea.com/95ml-1987- ... a-226.html ), but I'm a bit worried it will take away too many of the high notes , what do you guys think??
Seems you already bought it so will find out soon enough! It may, depending on many factors. The pros are it's a smaller pot so you could practice short infusions with higher leaf ratio, and certain teas/yancha seems to like zini just fine. Mid-roast has many varietals, and each varietal is so unique. It's fun to play to say the least :-)

Sep 13th, '17, 05:06
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Location: not anymore Bangkok, not really arrived in Germany

Re: Favorite clay for mid-roast Yancha?

by theredbaron » Sep 13th, '17, 05:06

Stephen Clark wrote: Was think about using this one ( https://www.essenceoftea.com/95ml-1987- ... a-226.html ), but I'm a bit worried it will take away too many of the high notes , what do you guys think??
I believe that too much emphasis is given on clay.
There are far more important factors that influence tea - such as water, skill, and of course the tea quality itself. Which kind of yixing clay it is in the end is less important than firing, for example, and only adds one more detail to a multitude of factors.
This pot is without doubt not a bad pot at all. For some teas it might be more suitable than for others, but that does not mean that it will be a bad pot for them - you will still get a very good pot of tea.

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Sep 13th, '17, 12:50
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Re: Favorite clay for mid-roast Yancha?

by Senlin » Sep 13th, '17, 12:50

Stephen Clark wrote: Was think about using this one ( https://www.essenceoftea.com/95ml-1987- ... a-226.html ), but I'm a bit worried it will take away too many of the high notes , what do you guys think??
Hi Stephen,

If you are worried about having the high notes of an Oolong, especially for electric-roasted ones (opposed to charcoal-roasted), I may have a little trick for you. When I want to lighten a tea brewed in a clay teapot, I usually let it infuse without the top. I put it back at the very end, just before pouring (at least for the four first infusions). It works quite well for almost all teas.

Of course, the taste of your tea depends a lot on your tea quality (provenance and age), your water (composition and temperature), and your skills (time and speed of pouring). But it sometimes makes a real difference!

I hope this trick will help you :-)

Senlin

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Sep 13th, '17, 23:08
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Location: Shanghai

Re: Favorite clay for mid-roast Yancha?

by chrl42 » Sep 13th, '17, 23:08

No problem..although my favorite clay for yancha gotta be zhuni..

Of course some 5.6.70s shuipings could be best choice for yancha..but that kind of xu bian pots are also designed for gong fu drinkers..

Sep 17th, '17, 21:48
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Re: Favorite clay for mid-roast Yancha?

by Stephen Clark » Sep 17th, '17, 21:48

Thanks for all the great replies and knowledge !!

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