Exempt wrote:jayinhk wrote:Exempt wrote:And Adam, I do have a couple gaiwans and 2 yixing pots (albiet not great). I am fairly experienced with puerh but I am only beginning to venture into oolong. I have decided that I enjoy wuyi and dan congs more than any other type and that is why I wanted to dedicate a yixing teapot.
IMO Wuyi oolongs and Dancong benefit less from Yixing use than pu erh, but a good pot will make it taste better. Kind of sick of dancong at present, but I use two thin walled zisha Yixings for my TGY and SX and I do feel they bring the best out of my tea and allow me to keep the temperature up, especially in later infusions.
This is probably a stupid question but if the goal is to keep the heat up, why does everyone seem to recommend thin porcelain or thin yixing for oolongs? It seems that the thicker the material the longer it should retain heat
I believe the reason why some people recommend thin yixing or thin porcelain for oolongs is because sometimes people might be referring to a lighter oxidized or roasted type of oolong such as green TGY, Gaoshan, 20% Green Dan Chong, or Bai Ji Guan. For me personally, I do not like to brew any of the above teas in anything with thick walls (because I don't like the collard greens/spinach taste that can occur with lighter oolongs that have been "stewed" with too much heat) and they all should come out great in a nice thin gaiwan, however, having a very thin yixing can bring out certain characteristics that wouldn't be there if brewed in a glazed vessel such as a gaiwan. Now when it comes to darker oolongs such as all the other Wuyi Yan Cha's (besides Bai Ji Guan and if med to high fired), high fire TGY, or roasted Gaoshan; I would have to say that I always prefer a thick walled yixing of a particular clay that suits my tastes for those tea types such as Zi Sha, Hong Ni, Qing Shui Ni, or Di Cao Qing. I think the problem here lies in what the person brewing wants to bring out of the tea. Some people want the tea to taste exactly as as it came from processing with all of its faults and positives so they choose either a gaiwan or a more dense clay that doesn't absorb aroma and gives similar results as porcelain so as to see the "true nature of the leaf". But some others (like myself) like to "round out" those faults such as astringency & thin mouthfeel by using a more porous clay with medium-thick walls. So you see it all depends on what your individual tastes are and what you personally like to bring out/mask in the tea!