Jul 26th, '10, 23:37
Posts: 2228
Joined: Jul 22nd, '09, 10:55
Location: Capital of the Mitten
Been thanked: 1 time
by AdamMY » Jul 26th, '10, 23:37
Tead Off wrote:
But, what about Japanese greens being used in kyusu? Does anyone argue that these pots are not best for them?
I do not have a clear cut answer, it could be the complete difference in production of the tea.
Or it could have to do with the fact that kyusu's tend to have a larger opening than most yixings, and often are not filled to the top or nearly overflowing.
Personally I think you could probably get a way with brewing Chinese greens in a yixing, you just need to adapt how you brew, and really do trial and error until you figure out the magic combination.
Jul 26th, '10, 23:44
Posts: 4536
Joined: Apr 1st, '09, 00:48
Location: Bangkok
by Tead Off » Jul 26th, '10, 23:44
AdamMY wrote:Tead Off wrote:
But, what about Japanese greens being used in kyusu? Does anyone argue that these pots are not best for them?
I do not have a clear cut answer, it could be the complete difference in production of the tea.
Or it could have to do with the fact that kyusu's tend to have a larger opening than most yixings, and often are not filled to the top or nearly overflowing.
Personally I think you could probably get a way with brewing Chinese greens in a yixing, you just need to adapt how you brew, and really do trial and error until you figure out the magic combination.
Exactly my point. This is the same with any tea one drinks.
