Herb_Master wrote:Tead Off wrote:This tea is wasted in a gaiwan. So many of the deeper nuances can be had in a good zhuni teapot.
The difference is remarkable. ... ... ... ... I can't emphasize enough how a good zhuni pot will bring out the best in oolong teas.
Care to hazard an explanation, as to why this should be
Some years ago, I learned of Yixing Zisha and it's ability to absorb tea flavours and improve the brewing experience once a pot has been seasoned with and for the type of tea to be regularly enjoyed with said teapot.
Then the word in the teashops, and on these boards extols the excellence of zhuni, particularly yan cha. We are also told that zhuni is higher fired, and less absorbtive, but retains heat well.
Is it the heat retention throughout the infusion that is the dominant force?
Why then do I get magical results from really high density packing such that infusions can be 1s 1s 3s 5s 7s etc; for this scenario belies that heat retention can make much difference between thick walled zi sha and medium walled zhuni - possibly even gaiwans when the infusions are so short.
Is it maybe the prewarming and subsequent heat loss - the time between warming and filling with dry leaf? When filling a too hot too handle zhuni with long twisted yan cha can take me some time - do I need a purpose made tea funnel and wear gloves to speed up this part of the brewing
Too much thinking for my brain. I don't have to know why. What would it change? Either you have a good pot or you don't. I don't believe most of the reasons people give anyway. 1s or 10s seems far away from the actual experience and the tools at hand. Do you know what I mean?