Oolong and yi xing pots?

[Bubba_tea]

Is it not strange that you are getting similar good results with 2 different clays that have pretty opposite characteristics (duan ni=very absorbant, zhuni=very unabsorbant) ?

Hop mentioned above about everyone making a big deal about 'absorbing' quality of clay... but I meant to say something different. Taste plain water out of your pot. I have one particular good quality pot that has no taste to the water out of it, but one $12 pot from YSLLC that tastes muddy - guess which one makes better tea!

[Ritva]

Earlier in this topic there was discussion about dedicating a yixing for darker oolongs - that one wouldn't need a special pot for each type of dark oolong but one pot would be enough. Do you count Dan Congs as dark oolongs as well? I haven't tasted any Dan Congs yet but I'm about to. I have a yixing that I use for yancha (Shui Xian, Da Hong Pao). Do they mess up the flavor of Dan Cong or is it ok to use the same pot?

[edkrueger]

I would not use the same pot. A Dan Cong pots needs to be really small and pour quickly. Its taste is rather unlike other dark oolongs, a completely different thing. Also, Dan Congs are some times on the greener side.

[Salsero]

I agree with Edkrueger. I would use a gaiwan before I would use a Wuyi seasoned pot for Dan Cong. The DC is just too much about aroma and (often) delicate flavors. The Wuyi seasoning might interfere with that.

[Ritva]

Salsero and Edkrueger, thanks for your advice! I ordered a porcelain lined yixing gaiwan last week so maybe I'll try that for Dan Cong.