Comments on my teapot:tea pairing

[auhckw]

I'm thinking to re-organized my teapot:tea pairing.

Current Setup

Puerh Raw:-
01 to 05 years - Glass Gaiwan (200ml)
06 to 15 years - Zhuni (140ml)
16 to XX years - Zhuni (120ml)

Puerh Ripe: Zhuni (160ml)

Japanese Green Tea: Shigaraki (250ml)

Oolong, Chinese Green Tea, etc: Glass Gaiwan (200ml)

Planned new pairing

Puerh Raw:-
01 to 05 years - Duanni (tobuy)
06 to 15 years - Zini (tobuy)
16 to XX years - Di Cao Qing (tobuy)

Puerh Ripe: Zhuni (160ml)

Japanese Green Tea: Shigaraki (250ml)

Oolong:-
Wuyi & Guangdong (Dan Cong) - Zhuni (120ml)
Taiwan & Fujian (Anxi) - Zhuni (140ml)

Chinese Green Tea: Glass Gaiwan (200ml)

Any comments?

[Herb_Master]

Maybe on your Ripe you want something absorptive for extremely young Shu to try and ameliorate any harsh ripe production flavours that have not yet gone away?

[tingjunkie]

Maybe on your Ripe you want something absorptive for extremely young Shu to try and ameliorate any harsh ripe production flavours that have not yet gone away?

+1 My very first thought was "zhuni for shu... Why?" My shu pot is probaly the most porous pot I own, and I only drink good shu. To each their own though. If it's been working for you, no need to change.

[tingjunkie]

You know, the more experience I have with Yixing, the less I focus on clay type, and the more I focus on the quality of the clay and it's firing level. Just something to ponder.

[auhckw]

Maybe on your Ripe you want something absorptive for extremely young Shu to try and ameliorate any harsh ripe production flavours that have not yet gone away?

+1 My very first thought was "zhuni for shu... Why?" My shu pot is probaly the most porous pot I own, and I only drink good shu. To each their own though. If it's been working for you, no need to change.

Coming from very little knowledge about clays, I am learning to match my tea as best for me, which is why I came up with the above. At the point now (not sure about future), I don't intend to collect tons of teapots, so I have to be selective of what I want to conclude clay:tea.

Based on my recent test on clay:tea, http://www.teachat.com/viewtopic.php?f=20&t=14453

I noticed porous seems to remove the roughness, bitterness, flavor more compared to less porous clay. The advantage of porous is it is smoother but less flavor. Less porous clay seems to preserve the originality of the tea.

For Oolong is no brainer, as more flavor the better.
But for Pu, smooth is usually what people wants, but I liked it to have better flavor too.

Anyway, I think I will sub break my Ripe Pu category:-
1-5: Zini
6 and above: Zhuni

I have not done enough test yet, but I'm thinking to test further on clay:tea matching (especially on aged tea -ripe/raw).

Meanwhile, I will stop seasoning my pots... till I have done enough research.

[David R.]

I think it also depends on the tea itself. Some really great shu cha for example are so wonderful you don't want to smooth the edges or change anything, and use zhuni.

I use modern zhuni for my shu cha, but I am very selective about what tea I put in it.

[tingjunkie]

At the point now (not sure about future), I don't intend to collect tons of teapots

That's what we all said once upon a time. Get ready for a ride!

[Nenugal]

At the point now (not sure about future), I don't intend to collect tons of teapots

That's what we all said once upon a time. Get ready for a ride!

+1