Jing Tea Shop recommends tea types for each of their Yixings. Although some seem unlikely to work or appear to contradict their other recommendations, I received my fifth Yixing from them several days ago and all five are being used with the teas they recommended. I have no complaints with any of these matches. The latest is an ultra-thin, ultra-light Duan Ni that they said would work well with greens and whites, which can be very difficult in an Yixing. I tried the white (Silver Needles) and the results are superb.
Viewing some of their recommended Yixing/tea pairings may be helpful and give a few ideas on proper matching.
Sep 20th, '08, 20:34
Posts: 1559
Joined: Jan 28th, '07, 02:24
Location: Fort Worth, TX
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Space Samurai
Good advice from Britt, so I went over to Jing Tea shop, but I'm a little confused.
These two teapots are both reccomended for Wuyi Oolong, but they are very different in shape. Thoughts?
http://www.jingteashop.com/pd-yixing-teapot-qinquan.cfm
http://www.jingteashop.com/pd-yixing-te ... anbian.cfm
These two teapots are both reccomended for Wuyi Oolong, but they are very different in shape. Thoughts?
http://www.jingteashop.com/pd-yixing-teapot-qinquan.cfm
http://www.jingteashop.com/pd-yixing-te ... anbian.cfm
I know from e-mails to Jing that some of their recommendations come from actually using the pot or a similar one with the specific tea they suggest pairing it with. I have the second pot that Space posted the link for, but I use it for Dan Cong, which was also one of their recommendations. I had also purchased another from them for Dan Cong which was significantly different. Both worked very well, but one produced a stronger tasting tea with a darker color. One person may prefer one of these pots over the other, while a second person may prefer the reverse.
I purchased a 140cc, tall, square, heavy Lu Ni (green clay) from them for Wuyi oolongs and I am very happy with the results of that match. This one is quite different from the two that Space posted and very different from the compressed pear shaped "purple" clay Yixing I previously used for Wuyi, and which also produced decent tasting Wuyi.
I have personally found there is much more leeway in tea/teapot matching with the more heavily oxidized teas than with the greens, whites, and high mountains.
I purchased a 140cc, tall, square, heavy Lu Ni (green clay) from them for Wuyi oolongs and I am very happy with the results of that match. This one is quite different from the two that Space posted and very different from the compressed pear shaped "purple" clay Yixing I previously used for Wuyi, and which also produced decent tasting Wuyi.
I have personally found there is much more leeway in tea/teapot matching with the more heavily oxidized teas than with the greens, whites, and high mountains.
IMO, density (of an unseasoned pot) affects flavor much more than type of clay, thickness, or shape of pot if using pot for gong fu brewing, once again, imo. Of course density depends on a number of conditions including some characteristics listed above...
Actually, I've decided recently that I, relative newby that I am (to tea, not tasting), prefer to brew almost all teas in a giawan. Thinner for lighter teas, thicker for darker. My tastes may evolve, but I really think that tasting every nuance of the tea, flaws and all, is important to evaluating and enjoying each tea. Don't want to cover up flaws.
The best way that I know to experience everything a tea has to offer is to brew it in a giawan appropriate for it's roast level.
*note: not a masochist...i try to drink only very good quality tea...I'm not going to torture myself with a butt nasty tea because i'm a purist, lol
Actually, I've decided recently that I, relative newby that I am (to tea, not tasting), prefer to brew almost all teas in a giawan. Thinner for lighter teas, thicker for darker. My tastes may evolve, but I really think that tasting every nuance of the tea, flaws and all, is important to evaluating and enjoying each tea. Don't want to cover up flaws.
The best way that I know to experience everything a tea has to offer is to brew it in a giawan appropriate for it's roast level.
*note: not a masochist...i try to drink only very good quality tea...I'm not going to torture myself with a butt nasty tea because i'm a purist, lol
Last edited by Smells_Familiar on Sep 20th, '08, 23:31, edited 1 time in total.