tingjunkie wrote:Welcome! In my experience, if a pot doesn't take to a tea pretty much right away in the first session or two, it's not a good pairing.
I agree a pot will improve some with use, especially in the first 5-10 uses, but in my experience a pot that starts out as killing a tea will never graduate to being a pot that shines with that tea.theredbaron wrote:tingjunkie wrote:Welcome! In my experience, if a pot doesn't take to a tea pretty much right away in the first session or two, it's not a good pairing.
I slightly disagree. In an already well seasoned pot this is true, but a new pot often needs some time before it shines. It really depends on the individual pot - some pots take longer, some less.
Why would you take it off? There is more chance of accident and as I see it, there is no real benefit to doing so. These teas need high heat and continued brewing to get the best out of them.Grill wrote:Well those suggestions of high roasted yancha in this pot were spot on. Almost tasted like a different tea though I'm sure some of that was from continued aging. Now I wish I had more lol.
One more question that's popped up now that I've used the pot a few times. Should I be keeping the lid on or off in-between steepings. With my gaiwans I've always just left it on but I'm afraid of stewing the leaves since the yixing pot holds more heat for longer
Just being paranoid I guess. Combine that with lack of knowledge and experience and you get a silly question lol. Thanks for the quick responseTead Off wrote:Why would you take it off? There is more chance of accident and as I see it, there is no real benefit to doing so. These teas need high heat and continued brewing to get the best out of them.
