As a newbie I have been busy trying all sorts of new loose leaf tea and teaware. My first yixing arrived a few days ago. Now I am waiting on my first oolong to arrive(not counting my jasmine dragon pearls which I think I read somewhere are considered oolong). Because I work from my home and don't want to spend all day boiling water for the tea I drink while working, I purchased one of those electic water dispensing pots. (I also purchased it because I am experimenting making my own kombucha, but that is another story.)
I made sure that I bought a quality pot and that it had three temps, but was confused when it arrived and pouring over the manual I discovered it always boils the water first. Isn't it a rule, that for best flavor, water for green and white tea should not boil, or is it just that is must be at a lower temperature overall when actually steeped?
I have really been enjoying my white teas and will be highly disappointed to know my new "convenience" is not that convenient for white and green tea drinking.
Aslo, for you yixing experts, I think I read two tea types are best steeped in yixing, but the only one I read about here is oolong. (Yes, I know not to cross mix teas in the yixing. ) Is there another type that has traditionally been steeped in yixing?
Thanks in advance for any help and or opinions.
You might want to look into getting the utilitea. It has a list of temperatures from 140 degrees to boiling. That would probably be the most convenient way to get the right water temperature for grren and white teas (by the way, I find 170 degree water works better than the 180 degrees that is labeled on the Adagio tins).
The second tea that would work in Yixing teapots is Pu-erh tea. "Black" tea also works in Yixing teapots, but I think a regular porcelain teapot would work just as well.
The second tea that would work in Yixing teapots is Pu-erh tea. "Black" tea also works in Yixing teapots, but I think a regular porcelain teapot would work just as well.
I also have heard it said that tea should only be brewed from freshly boiled water since boiling reduces or removes the oxygen from the water, but I have not noticed any noticeable deterioration in flavor using my hot water pot. In fact sometimes if the water level is down to half a litre I just fill it at night and set it to reboil in the morning. I am sure some may well taste the difference but I enjoy the convenience too much to give up using my Zojirushi. As far as the temps for green and white teas some have said to bring it to a boil if your using a tea kettle and then just let it cool for a minute or so to the correct temp. That is essentially what the electric dispensing pot does.
May 22nd, '06, 13:31
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hop_goblin
Teas for Yixing
Hey there, I am as well new to the tea game and have been studying for approx 3 months. I have read that teas that are best for yixing pots are Oolongs and black teas ( unscented) and great for Pu-erh tea. I would not waste my time steeping green and white teas in a yixing pot. One main points for people to use a Yixing pot is that the water remains at a high constant temperature and thus adequate for black and pu-erh teas (high temp shocks the leaves of green and white teas which is not condusive for ell made tea). However, the tea of choice for Gongfu cha'ers is oolong tea. I personally dedicate my Yixing pot to Pu-erh teas. Most experts suggest that green and white tea are at their best in gaiwan brewing vessles for they allow the leaf to unfurral in order extract all of the "goodness" of the leaf. I use a Gaiwan made of Jade for my green and white teas and then the liquor is subsequently poured into a fair cup. Some gaiwans are made of yixing clay, however I would advise that if you are using scented teas, the rules still apply not to cross-contaminate the clay with different types of tea.