Yixing Clay Seasoning - Reason?

[TIM]

Tim, where can I buy a nice teaboat like yours on the picture, I have been looking for a decent teaboat and sofar no results.

Me too. Suggestions Tim or anyone else? I prefer blue and white porcelain but will consider anything.

The blue&white in the pic. is from Tea Gallery, came with a set of cups, pitcher and tea boat. Most of these sets are from Taiwan company made in China.

[betta]

So this is result of my test:
Brewing 10g Mengku Rougui Sheng Puerh in glass teapot/flameware kettle for 10 minutes to ensure I can really taste any difference:



then poured to 4 pots (top left clockwise):
80's dicaoqing (1), 90's dicaoqing (2), old fine-sanded zhuni (3), old zhuni (4).
As a rough scale, the thickness of the zhuni (3) is about 3mm.
1+2 are acquired from Chen and fired at the same temperature with 80's clay (slightly red darker than another) only very slightly purer than 90's clay.
Tapping sound is crisp for 1+2 and resonancing for 3+4.



At last all were preheated at the same time with hot water.
Result after letting the tea for about 3 minutes in it is quite apparent:



The original brew from glass pot is bitter. I can't really differentiate if there's any difference in the aroma since it is quite concentrated for me, so I just comment on the taste.

3+4 gives bitter brew with 4 is less bitter than 3. No 3 has similar bitterness to the original brew.

1+2 are at a different level where the bitterness is reduced significantly. No 1 produced same bitterness to 2. Very nice.

I also invited a second taster, who is an experienced wine drinker, (that's why it takes quite long to get this test posted) gives following opinion (he dislikes the smell of puerh , so he tasted while holding his breath ha..ha.. he gives only his taste opinion):
Degree of bitterness: 3>4>2>1
Tasting was done from order cups 1-2-3-4 and vice versa.

I think red clay somehow doesn't suit puerh, but it may be only my personal opinion.

I'm glad to find the 1+2 I got lately are really good.

BTW has anyone heard about kind of crackers biscuits for neutralising taste buds? My friend, the wine drinker, mention about kind of cracker biscuits, which should be eaten in between tasting wine, in order to neutralise the taste bud before tasting another wine.

What a good summer vacation

[Tead Off]

betta, Puerh is a tough tea. It doesn't surprise me that Chen's pots did better than the red ones. I never use zhuni for Puerh. Now, you can see why. Personally, I use purple zisha. Maybe that can be your next test against Chen's using Puerh.

Try doing the test with oolongs and greens. It's a great way to get to know your pots and see for yourself what works and what doesn't.

[yinwenqian]

yixingteapot is really for brewing tea,i produce clay teapot myself