Has anyone found that certain clay types/ shapes( I know a tiny bit about shapes) work better with the different types of pu-erh. such as young sheng, adolecent sheng, aged sheng or dry stored vs wet stored. Their is probably a topic on this already but I couldn't find it so feel free to point me in the right direction.
Thanks.
Jun 29th, '11, 10:26
Posts: 682
Joined: Mar 10th, '11, 08:17
Location: on top of a mountain.
Jun 29th, '11, 11:46
Posts: 504
Joined: Oct 7th, '09, 21:31
Location: South Carolina
Contact:
bryan_drinks_tea
Re: yixing matchup
Hey Gasninja,
It's probably redundant for me to say this to you, but if you have the opportunity you might want to go and test out different teapots if you have them readily available for you to try out. I personally use zhi ni for aged and cooked pu-erh, and the storage generally doesn't matter- i will use wet-stored and dry stored pu in the same pots. to me, the clay that i'm using helps focus the flavors and remove any muddy flavors.
for young sheng and adolescent sheng I just use a no frills porcelain gaiwan.
happy drinking!
Bryan
It's probably redundant for me to say this to you, but if you have the opportunity you might want to go and test out different teapots if you have them readily available for you to try out. I personally use zhi ni for aged and cooked pu-erh, and the storage generally doesn't matter- i will use wet-stored and dry stored pu in the same pots. to me, the clay that i'm using helps focus the flavors and remove any muddy flavors.
for young sheng and adolescent sheng I just use a no frills porcelain gaiwan.
happy drinking!
Bryan