Are Yixings Overrated?

[jayinhk]

I'm already noticing a very mild residual aroma in my pot. I think the main benefit to the taste comes from better heat insulation.

[MarshalN]

Yixing will always beat a gaiwan, every time.

[wh&yel-apprentice]

Yixing will always beat a gaiwan, every time.

elaborate pls, "beat" in what terms/definitions?

b) what about gaiwan made from Yixing or other clay...say Sado Nosaka that Hojo sells?

http://hojotea.com/item_e/available.htm
(scroll 2/3rds down)
Nosaka Gaiwan with Namamigaki
http://hojotea.com/lineup/bunpei/N430%20100ML.jpg

[jayinhk]

How about for white tea?

[wyardley]

Yixing will always beat a gaiwan, every time.

I think this comes down to personal taste, and what kind of things you look for in a tea. There are a number of teas for which I generally prefer a gaiwan. That's not to say that others might not prefer a Yixing pot, but I don't think it's that cut and dried.

And I don't mean just for greener oolongs either -- I actually reach for a gaiwan lots of times for teas that are aromatic and medium-roasted, like Wuyi yancha. I also often reach for a gaiwan for young sheng pu'er.

With some teas, porcelain seems to bring out a little more of the aroma (or, to put it differently, certain Yixing pots seem to mute the aroma a bit). A Yixing pot may soften the edges of certain teas that are rough around the edges, but it can intensify the heat, which will not always make mid-level teas shine. And, with teas that are delicate, I have better luck with very hot water and a very delicate gaiwan vs. cooling the water slightly and using a Yixing pot.

Also, in many cases, I suspect I probably couldn't distinguish between the two in a blind tasting, all other factors being equal.

[Edit] Also hard to do a perfect comparison because pouring times tend to be slower on even the fastest of teapots (yixing or not) than with a gaiwan. But this is one other reason that a gaiwan is sometimes a tea lover's best friend.

[chrl42]

Those avid drinkers of southern-Fujian, Guangdong and Taiwan/SE asia (overseas Chinese were also from there, thus many Yixings) thought Yixing as a primary vessel for tea brewing.

I am very curious to know a contrast between old time tea drinking and present day's. But it's not easy...

It was surprising to find out old-style Oolong or Yancha pairs the best with antique Zhuni pots above anything else. The time I realized the collectors gave more credit to them over 5~70's SPs..the reason was more than just being more antique but also clay, craftmanship (antique Zhunis are hand-made), specialty of era (class-society of Qing)..etc

It looks back then, Yixing teapot wasn't used for everyday and it was considered valuable..thus the fame. Even sloppy antique like some Japan-exported ones have a fixed quality...which is different since today it's rather hard to find ones with a fixed quality.

I think 1-Factory was the first to distribute Yixings for every-use...this has to do with communism and the CR as well. But those Factory pots are still considered 'superior' in many perspectives to today's standard.

It's very complicated issue as some people believe in developing history while some believe in revolving history (but it's more than I can grasp). Funny thing is it's also changing. If you go to Chaozhou, using Shantou or Gaiwan is now most common. And fragnant teas pair well with that, thus culture changes with its condition.

Overall, I don't want greens to be brewed in Yixing, even though I do. Some are acceptable but not Biluochun. Puerh goes best with CR Qing Shui Ni or Di Cao Qing...but many Taiwanese teas I find glass vessels or Gaiwan just fine.

It's just my opinion...I'm still studying

[the_economist]

Chrl, are you saying that old-style yancha and oolong tea is different from the styles we see today? In what way are they different? Were they roasted or processed differently, or was the brewing method different?

[chrl42]

Chrl, are you saying that old-style yancha and oolong tea is different from the styles we see today? In what way are they different? Were they roasted or processed differently, or was the brewing method different?

When we say 'old-style', we mostly refer to 'high-fired' or more 'Hong Bei' with charcoal, isn't it? Correct me if I'm wrong

[the_economist]

Ah ok now I understand. Yeah 'traditional' usually implies higher roast levels. Thanks!

So what is your personal view on this? You've brewed old-style yancha with both zhuni and 70s SP right? Which way did you like better?

[chrl42]

Ah ok now I understand. Yeah 'traditional' usually implies higher roast levels. Thanks!

So what is your personal view on this? You've brewed old-style yancha with both zhuni and 70s SP right? Which way did you like better?

There are difference betwwen 5~60s and 70s. 70s are high-fired..I find it good for light-roasted Yancha. 5~60's still used Dragon Kiln (not all), so it's low-fired..good for high-roasted one. These clays are Zhuni-like Hongni.

Old Zhunis are better at delivering 'rock feel'..

They are porous as well..reacts well with teas.

[dzrogers]

So what about unglazed clay gaiwans?!

[the_economist]

The clay on those types of gaiwans is rarely good, and clay gaiwans are not user friendly.

[JRS22]

The clay on those types of gaiwans is rarely good, and clay gaiwans are not user friendly.

Why are they not user friendly? Do they get hotter than porcelain gaiwans?

[the_economist]

A clay gaiwan will feel hotter for longer at the points where your fingers are in contact with it.

[tingjunkie]

I am in the process of moving to a new apartment, and all my Yixing teapots have been packed up for over 3 weeks now. I miss them dearly... they are calling to me through the cardboard.

I guess you can figure out my vote as to whether they are overrated or not.