The Right Pot for The Right Tea

[spittingoutteeth]

I've only been drinking tea regularly for about a year, and up until just recently I made all of my tea using a 100ml red clay gaiwan. However, over the holidays I received three new pots as gifts:

A spouted ceramic Gaiwan


A kyusu


A small clay teapot


I know that the kyusu is really only meant for Japanese green teas, but what about the others? Is there one that would be better for oolong brewing? Pu-ehr?

Also, if anyone knows of an online guide for matching teas with certain pots, please let me know. Thank you!

[olivierco]

The "spouted ceramic Gaiwan" is actually an houhin which is right (perfect?) for gyokuro and for sencha too. I wouldn't brew oolong in it because it would be very hot to handle. I however brew Chinese greens in a houhin.
For oolong I prefer using a gaiwan or a tiny yixing.

Your kyuusu is quite nice. Which size is it?

[geeber1]

I might be a heretic, but I use my kyusu for just about anything.

[Geekgirl]

meh, I have one kyusu I'll brew nearly anything in too. No fruity stuff, but almost everything else goes in. It's all good.

[spittingoutteeth]

Thank you for the info! Guess I'm more than covered for Japanese greens between the kyusu and the houhin (thanks for providing the proper name). More than likely I'll use the kyusu most of the time, because it has a really nice wrap-around screen filter inside.

I guess I'll stick to the gaiwan for my oolongs and pu-ehrs.

(I don't actually own the kyusu pictured -- just found one in a Google search that was similar to the one I have. )