Recommendation for Shu Pu, Sheng Pu, and Oolong?

[jackdaniel]

I was browsing through the "Show off your pots and cups" threads and realized I was using the western style of brewing most often since it's familiar. I would like to get into yixing.

Is there a certain style/type of yixing pot for raw puerh, cooked puerh, and oolong? I know I need three separate pots, but does the shape/size matter?

Thanks!

[edkrueger]

I would suggest something with very think walls for shu. Some absorbency and a fast pour are important too.

Sheng needs something similar. I use YSLLC's Hong Ni Shui Ping

Oolong needs a whole host of pots. Each general category needs a pot, but there is no need be too careful. You can mix it up a bit with in the oolong category.

I would suggest you start with a Gawain for every thing but medium/dark roast oolong. For them you should get a think pot. I use Korean-style 6-piece "Blended Black Iron Clay" Tea-set from Hou de for Wuyi, dark TGY aged oolongs and the occasional dark roast Dong Ding.

[Maitre_Tea]

I think if you're just getting into brewing gong fu cha style it might be best to pick up a gaiwan instead of diving in head-first with yixing. Yixing can be an entire complicated thing by itself, and depending on how "into" it you want to be, you can have dedicated pots for different ages, wet storage vs. dry storage, etc. Like anything in the tea world, there's no rush! Walk before you run!

just my two cents

[yee]

The size is also important. You don't want to have the teapot which is too big. 60-80ml for one person 100-120ml for 2 people and so on.