What vessel do you brew chinese white tea in?

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What vessel do you brew chinese white tea in?

gaiwan
3
27%
yixing pot
1
9%
tokoname
4
36%
other
3
27%
 
Total votes: 11
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Mar 6th, '08, 18:09
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What vessel do you brew chinese white tea in?

by trent » Mar 6th, '08, 18:09

[Edit by Chip: please refrain from duplicate posting. Your duplicate thread under white teas was deleted. Thanks for your cooperation.]

Should chinese white tea be brewed in a gaiwan?
Or would a tokoname pot work better?

I know that yixing pots would ruin the teas delicate flavor, and I am hesitant to brew chinese tea in a japanese tokoname.
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Mar 6th, '08, 20:03
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by TaiPing Hou Kui » Mar 6th, '08, 20:03

You are right to not use the yixing as it would tamper with the delicate flavor of the whites. Personally, I use a glazed kyusu or a gaiwan. Hope this helps!

-Nick (TaiPing)
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Mar 6th, '08, 21:23
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by Space Samurai » Mar 6th, '08, 21:23

I use Rishi's Kikumaru for white.
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Mar 7th, '08, 00:13
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by olivierco » Mar 7th, '08, 00:13

Porcelain teapot or gaiwan for me
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Mar 7th, '08, 02:58
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by Chip » Mar 7th, '08, 02:58

Sometimes glass...if it is a silver needle. Sometimes a porcelain pitcher pot from Japan.

I guess I could use my glazed kyusu as well.

I would usually want more liquid than a gaiwan would hold for whites.

OH, by the way, welcome to TeaChat!!!
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