Questions, re: rinsing leaves, using clay

[fire_snake]

First:

I've been devouring every tea-related video I could find, researching brewing methods, etc. It's been quite a ride so far, but I take to it all like a duck to water.

On one of these videos, I saw someone rinse the Sencha leaves in the usual style and discard the first infusion. On other videos this rinsing is not performed. Do we usually rinse green tea? Or is it mostly done for oolongs and pu erh? I have never seen it done for Longjing. But would we not do it for Gunpowder, since the leaves are rolled into little balls?

So, when to rinse and when not to rinse?

Second:

On the topic of clay pots. To my understanding we don't brew greens in clay. Then why is Sencha brewed in a Kyusu? How about in a bizen vs. hagi Kyusu?

Further, If clay pots are supposed to absorb the flavour of the tea, then how will you taste the difference between the same tea, but grown in different years? Say, ABC XYZ Oolong might taste a bit different this year than last year's batch. Won't a Yixing pot mute the subtleties in flavour? I know we brew only one kind of tea in each, but I can't imagine there being so little to no variation in flavour from season to season. Maybe a Pu Erh that you've put away. But when that is gone, how can you be sure the next Pu Erh (perhaps the same kind from the same region, etc.) won't taste a bit different? Shouldn't we be brewing everything in a Gaiwan?

Am I just not understanding Yixing pots? My assumption is that even a pot for each kind of specific tea won't reveal a tea's flavour fully - but simply alter it. Even an infinite number of pots for each conceivable tea cannot account (again, I *assume*) for flavour variances season to season.

I'd appreciate some eduction in these areas.

Christian

[chingwa]

I've never heard of anyone rinsing sencha... the very idea is actually sending me into mental fits ^_^

Longjing and other Chinese greens I'm not so sure... especially if you're doing the kung fu thing, it may be acceptable to rinse. (though I don't kung fu as much as I should so don't take my word for it).

As far as yixing absorbing flavors, I think the goal is to have a more enjoyable experience overall... both from the flavor of the tea but also the flavor inherent in the pot. The two will compliment each other and give you something you aren't able to get otherwise. If you just wanted to get the full flavor of a specific tea I say use a nice clean porcelain pot to cut out any outside influences. but with yixing enjoy the experience and how it changes over time.

[chingwa]

Oh and to answer further... (sorry I was distracted by the thought of rinsing sencha...)

a kyusu can certainly be made out of clay. The kyusu is a style of pot, not necessarily a material. They can be found as anything from porous clay to lacquered porcelain, though it's more common to find them as high fired non-porous clay.

It's really the shape of the kyusu which gives it the name kyusu. It happens that this shape is ideal for making many types of sencha... just as a small yixing shape type is ideal for puehr.

[Tead Off]

First:

I've been devouring every tea-related video I could find, researching brewing methods, etc. It's been quite a ride so far, but I take to it all like a duck to water.

On one of these videos, I saw someone rinse the Sencha leaves in the usual style and discard the first infusion. On other videos this rinsing is not performed. Do we usually rinse green tea? Or is it mostly done for oolongs and pu erh? I have never seen it done for Longjing. But would we not do it for Gunpowder, since the leaves are rolled into little balls?

So, when to rinse and when not to rinse?

Second:

On the topic of clay pots. To my understanding we don't brew greens in clay. Then why is Sencha brewed in a Kyusu? How about in a bizen vs. hagi Kyusu?

Further, If clay pots are supposed to absorb the flavour of the tea, then how will you taste the difference between the same tea, but grown in different years? Say, ABC XYZ Oolong might taste a bit different this year than last year's batch. Won't a Yixing pot mute the subtleties in flavour? I know we brew only one kind of tea in each, but I can't imagine there being so little to no variation in flavour from season to season. Maybe a Pu Erh that you've put away. But when that is gone, how can you be sure the next Pu Erh (perhaps the same kind from the same region, etc.) won't taste a bit different? Shouldn't we be brewing everything in a Gaiwan?

Am I just not understanding Yixing pots? My assumption is that even a pot for each kind of specific tea won't reveal a tea's flavour fully - but simply alter it. Even an infinite number of pots for each conceivable tea cannot account (again, I *assume*) for flavour variances season to season.

I'd appreciate some eduction in these areas.

Christian

I suggest that you read Hojo Teas description of the various kinds of clay pots and how they affect flavor and aroma. It may be a good place to start for a better understanding of the different clays.

To gain a hands-on 'opinion' of how clay affects flavor and aroma, Hojo suggests a simple test that reveals to the drinker the differences between clays. Of course you will need an example of each kind of pot to do this! Or, you could seek out a shop or friend who may have some different kinds of clay pots and porcelain/glass. Otherwise, there is no way of knowing what you will like and how you perceive each clay working with a certain kind of tea.