Thanks Tingjunkie. This is a new one from this trip. I am saving it in Storage : ) It makes flat, boring light TGY or any Taiwanese light oolong, but produce a complex and clear brew on high fired Wuyi, the tea tasted brillianttingjunkie wrote:Absolutely gorgeous TIM! Is that one of the new acquisitions, or is it one you have used for a while? How would you describe the effect on the high fired Wuyi?
It is two lines from a Tang Dynasty poem written by Wang Wei.Margules wrote:
Here is a shot of the pot's other side. If anyone knows what it says, I would be very grateful!
I dig'em- especially the handles.Purple clay is supposed to enhance flavor and suppress aroma according to Hojo, right? I don't really drink much jasmine tea or any florals and it's mostly because of the perfumed aroma that is too overpowering for my taste. So, it seems to work well for me. I haven't used these pots in many years and have to rediscover them, so to speak. The Zisha/Zini is very light in weight as the walls are thin.tingjunkie wrote:Those are some funky pots Tead Off.
I'm surprised that the zisha/zini pot works well for floral teas, as I thought those clays might hide the higher notes and aromas in a tea.
Is Zisha softer or more porous? I'm not sure. I think this also has to do with kiln temp and clay processing. I am weak in these areas but I have zisha (purple clay pots) that are high fired and not porous by my judgement. This issue of porosity baffles me. I would never say zhuni is porous, yet, I hear them referred to in this way. Good zisha clay should be good for many teas, IMO.Maitre_Tea wrote:In my limited experience and understanding, these softer, more porous clays (zisha, zini, etc) can round out some of the sharper edges of a tea, enhancing aroma by softening the sharpness. I would also agree that aroma is suppressed in these softer clays, probably because they're rounded out too
I would think a poster/potter like J. Baymore could help on this. I don't understand this topic very well. J???Maitre_Tea wrote:True, I think firing temperature has a bigger impact on these things, but the pots I have and the pots I've seen online tend to have Zisha/Zini that is porous, which may because of firing temperature instead of the clay itself. But is there something inherently porous/non-porous in these various clays, or does it all depend more on firing temperature? So perhaps it's not enough for vendors to say what kind of clay it is, but how high the firing temperature is too!
That's what I need for my Wuyi addiction. What do you brew in it?
