Factory Pots?

[jayinhk]

I meant that I leave the lid slightly propped up between infusions--never entirely off. I do this regardless of the type of tea, and I tend to brew at closer to 75-80C for sencha. I rarely drink sencha, though, as there's lots of other stuff I'd rather drink! I keep the lid on during infusions and during the pour. It's only between infusions when I prop up the lid slightly to vent. This is something I learned from MarshalN's blog years ago and I've done it ever since.

The only time the lid is entirely off is when I'm loading or unloading the pot and when I'm letting the pot dry out after a session.

Ok Jay glad for clarification. Between infusions I take the lid entirely off so leaves don't over-cook, I do this with all leaves. 75-80C is very hot in general for sencha, although a very few do well hotter Imen, of Tea Habitat, suggested to me dancons steep better with lid off, I'm assuming she was serious although I'm not sure why....

That's strange advice re: dancong--Chaozhou folk brew it hot and fast with lid on, AFAIK!

I should try brewing sencha cooler, but I guess I'm attached to my hot water!

[jayinhk]

Tried the houhin out with some chinshin oolong from Thailand. It brought out a particular floral part of the flavor profile but muted other parts. That flavor came through in such a dominant way that it made me wonder if the tea was chemically scented. I think it would be too muting for green tea, but it might work well with high fired oolongs or pu erh. I'll have to try it with different teas. Also, as kyarazen warned me, it got HOT and I had to use a dishtowel to hold onto it. lol

[victoria3]

Tried the houhin out with some chinshin oolong from Thailand. It brought out a particular floral part of the flavor profile but muted other parts. That flavor came through in such a dominant way that it made me wonder if the tea was chemically scented. I think it would be too muting for green tea, but it might work well with high fired oolongs or pu erh. I'll have to try it with different teas. Also, as kyarazen warned me, it got HOT and I had to use a dishtowel to hold onto it. lol

Jay, this houhin really smooths out low fired oolongs, bringing out sweet, buttery aspects. For Taiwan high fired oolongs, I prefer slightly more porous clay, like Hokujo's Yakishime high-fired thin walled stoneware, it accentuates aroma while maintaining body and flavor profile. Curious to hear what pairing you end up with.

[jayinhk]

Tried the houhin out with some chinshin oolong from Thailand. It brought out a particular floral part of the flavor profile but muted other parts. That flavor came through in such a dominant way that it made me wonder if the tea was chemically scented. I think it would be too muting for green tea, but it might work well with high fired oolongs or pu erh. I'll have to try it with different teas. Also, as kyarazen warned me, it got HOT and I had to use a dishtowel to hold onto it. lol

Jay, this houhin really smooths out low fired oolongs, bringing out sweet, buttery aspects. For Taiwan high fired oolongs, I prefer slightly more porous clay, like Hokujo's Yakishime high-fired thin walled stoneware, it accentuates aroma while maintaining body and flavor profile. Curious to hear what pairing you end up with.

Victoria, your houhin's performance and/or tastes might be different from mine, but I wouldn't brew any good green Taiwanese oolongs in mine. I much prefer high fired red clay (hongni/modern zhuni) for that, or even porcelain. I had a great session of Fushoushan in a 90s hongni shuiping yesterday.

I'll think I'll try some pu erh in the houhin next! I use 80s HK export F1 neiziwaihong for high fire teas sometimes and I like the way it performs with high fire teas, but the houhin's volume is larger than I'd like for oolongs, really.