Yet Another Question About Yixing

[Maitre_Tea]

It seems that the "search" function still only goes back until the format changed, and I don't want to go back pages and pages to find what I'm looking for. I have a Zisha Yixing which is pretty dark, a little stout with pretty thick walls. I had bought it while I was a newbie to dedicate it to Dan Cong, which I didn't do because I found out that Dan Cong needs thinner walls.

So what should I dedicate this teapot to? I was thinking of Sheng Pu'er once I get into that. I can post photos if necessary, but I'm really curious about what kind of clay is better suited for what kind of tea. I know that trying it yourself is the best way, but hopefully some people can help with their own experience.

[wyardley]

You can always use google to search - site:teachat.com blahblahblah

I know some people are big into thin wall for dancong, but I think that's a matter of opinion, and also (IMHO) depends how heavily oxidized / roasted the dancong is.

I think pu'er (sheng or shu) or roasted oolongs would be good choices for standard zisha, but posting a picture couldn't hurt.

[Maitre_Tea]

Here are some pics, including a close-up of the chop if anyone can recognize it...

[wyardley]

Would probably be good for Wuyi teas or roasted Baozhong, and probably wouldn't be a bad bet for shu pu'er. Sheng, maybe, maybe not... try it and see how it tastes.

Just my $0.02 - I'm sure others will have different suggestions.

[Tead Off]

It's a nice looking pot. How big is it?

I use zisha pots primarily for Puerh but some of my Taiwan oolongs, surprisingly enough, brew well in my smallest zisha. I've never tried Wuyi teas in Zisha, probably because of the shape of my zisha pots. I have tried Wuyi in one of my banko pots and I enjoyed it a lot.

I still don't really get the difference between thick and thin. I can see a thick walled pot holding heat better for a very long brew but how many teas need a very long brew? Some Puerh people prefer this.

[Maitre_Tea]

It's about 160 ml, a little bit on the large size for me
I think thicker walls has to do with holding heat better, maybe not during the brew but maybe between steepings. Not an expert though