Chinese Green Tea Brewing Vessels

[tortoise]

I'm wondering if some of you could share with me your favorite pots/vessel for brewing chinese greens. It seems that glass and porcelain are favorites. What sizes and styles do you find most fitting?

[alan logan]

gaiwan, porcelain.
A tall glass I sometimes use because it is a different method (although you can also play w higher temp and different ways of pouring w a gaiwan).
also have tried just a bowl.
porcelain gaiwan is my favorite.

I have tried a sado clay (w tozo) and it is ok but in fine results don't differ much from vs porcelain.
I guess a clay shiboridashi could be ok, depending on the clay.

about size:
I use somewhat 100ml of water max. which can be done in any size of gaiwan. Mine are between 90ml and 110ml.
thick or thin walls doesn't matter much.
I use different qt of leaves, depending on the tea, on what I want... around 5g is my max. qt, beyond that the result ceases to be of significant and interesting difference vs 4g or 5g.
same thing for brewing times: varied, depending.

[brad4419]

This is what I use and like it a lot http://cgi.ebay.com/Chinese-Clear-Glass ... 35a6897a15 . It might seem massive to some at 360ml but Its about 9oz up to the bottom of the spout so its really easy to brew a smaller amount if thats all you want. The large size is nice when you want a larger pot of herbal tea as well. Glass works excellent for greens, white and herbals. The bonus is that you get to see the liquid change through the glass and leaves unferrell.

If you use one of these steel twisty strainers like the teapot above for brewing sencha you will need an additional strainer to strain out the fine particles.

[JRS22]

I have 3 white porcelain gaiwans: 60 ml, 100 ml and 150 ml. The quantity of tea I'm planning to steep determines which gaiwan I use. Actually I use the 60 ml one (from The Tea Gallery) primarily for puerh because it can be infused so many times. The 100 ml is my go-to gaiwan for most green teas. I generally use 1.5 grams of tea and over 4 to 6 infusions I'm drinking about 8 to 12 ounces of a given tea. The 150 ml gaiwan is for sharing, or brewing a tea that is only good for a few infusions, or for Tai Ping Hou Kui, since the TPHK leaves are too long for the smaller gaiwans.

[tortoise]

Thanks. I've been using a gaiwan mostly, but thought about getting a teapot just like the one vancouver posted for brewing with company. There is a strainer in that one or no?

I have my Japanese tea covered with kyusu-s, but I could stand to get a couple more gaiwans and a glass pot.

[Chip]

Various gaiwan-s, gaiwanesques, small glass pot w/ spring steel strainer at spout (DTH), and taller glass (especially for teas that "dance").

[debunix]

I use a gaiwan more often than anything else, but depending on what is handy & clean & what volume I want to brew, many also use a kyusu or a small glass teapot. No preference for one or another except size, or ability to watch the leaves at times, in the glass pots, or the need for a matched set for the gaiwans if comparing several teas.

[bagua7]

Cheap teas: glass pot

Expensive teas: white jingdezhen eggshell gaiwan. Nothing gets wasted and you can put minimal amount of leaves.

[ChinesePottery]

If one has found ones flavour and does not switch teas often a Yixing zisha clay pot is for me most definitely the ideal teapot for chinese green tea.

[TIM]

If one has found ones flavour and does not switch teas often a Yixing zisha clay pot is for me most definitely the ideal teapot for chinese green tea.

What kind of clay and fired level would you recommend on a Pre-Ming Lion's peak Longjin? Since we have a month to go until the harvest will be in.
Can't wait Thanks in advance ~ cheers

[ChinesePottery]

What kind of clay and fired level would you recommend on a Pre-Ming Lion's peak Longjin? Since we have a month to go until the harvest will be in.
Can't wait Thanks in advance ~ cheers

Zisha (or also zini) clay is what my preferred vessel is made of. Although I might be biased, it just fits. Real zisha clay is usually fired rather high, ~1200C.
Recently there has been a bit of an up-steer in Yixing as of the
quantities produced and the quality as well as source of the clay used.
Several clay suppliers have been shut down as manipulative practices
have been uncovered, so beware what pot you buy and where you get it
from.
I hope you have a nice soft water at hand for your Longjing. I use JingLeShanQuan for my BiLuoChun.

Enjoy!

[IPT]

It depends on the situtation. When I drink green tea alone, I use a large gaiwan and I brew and drink directly out of it. When I'm brewing for company or customers, I tend to use a tall double layer clear glass pilsner glass. It shows the leaves dance and also keeps the old fingers from getting burned. Sometimes, if the person is very traditional, and knows how to use it, I'll give my guests a gaiwan to drink from, but I find most people just don't know how to use one correctly.

[Tead Off]

What kind of clay and fired level would you recommend on a Pre-Ming Lion's peak Longjin? Since we have a month to go until the harvest will be in.
Can't wait Thanks in advance ~ cheers

Zisha (or also zini) clay is what my preferred vessel is made of. Although I might be biased, it just fits. Real zisha clay is usually fired rather high, ~1200C.
Recently there has been a bit of an up-steer in Yixing as of the
quantities produced and the quality as well as source of the clay used.
Several clay suppliers have been shut down as manipulative practices
have been uncovered, so beware what pot you buy and where you get it
from.
I hope you have a nice soft water at hand for your Longjing. I use JingLeShanQuan for my BiLuoChun.

Enjoy!

According to Hojo, purple clay should be best for green tea as it can enhance both flavor and aroma. I have a zini 80's teapot of good clay but I actually prefer one of my Japanese Banko kyusu for LJ, also purple clay. But, it may be hard to beat a gaiwan or shiboridashi for the aroma that is so lovely with LJ. My mouth is watering just thinking about it.

[ErikaM]

I use a kyusu for Chinese greens. I have a couple of gaiwans, but have never mastered the art of drinking from them, so the kyusu is just easier.

[tortoise]

So for those who use a tall glass, are you drinking directly from it, or pouring into another vessel to drink from. I imagine pouring cleanly from a tall glass could be difficult, especially if it's hot.