I have two beautiful little babies and a third on the way! I am looking for suggestions for potential pairings. All three are seasoned for puerh, but I am down to boil it out and try some new stuff. (I know, I know, the pot chooses the tea (tingjunkie!), but I want to play around a bit!)
1-Hongni, ball drop shape, med-fired, med-walled, 100 ml. Leaning towards nicer, aged puerh, though I haven't decided if I should specialize as far as sheng our shou (leaning towards sheng though).
2-Zini, low profile, med-fired, med-walled, 110 ml. Leaning towards the cheaper, everyday puerhs. I have mostly been using this lovely 70/30 sheng/shou blend (about 10 years old). Definitely down to switch permanently to another tea.
These two were $50 each, so I figure they aren't fully the clays they claim, just some percentage. I'm assuming they were made by students.
3-Sesame Duanni, low profile, don't know the fire or walls, and 330 ml. She is the most beautiful pot I have ever seen, and I know she is seasoned with a mix of higher-end sheng and shou (min 15 years, comb dry and wet storage).
This one is $200, so I figure it is a higher amount of the clay it claims, though probably not 100% for the price. Made by a master. So pretty. I want to lick it, eat it. Photos when I get it.
Thanks!
Nov 1st, '11, 06:09
Posts: 474
Joined: Oct 6th, '11, 23:01
Location: Hong Kong, next China
Re: Yixing Pairing Suggestions
Either of those three pots may suit roasted TGY.
In addition to that:
1. Hong ni. Try old gaoshan oolongs.
1. Duan ni. You could use this pot to brew Wu Ji oolongs and see how it performs; however, duan ni clays are best suited for shou puerh.
2. Zi ni. If the mouth is nice and wide, you could use it for Dan Cong oolongs.
Good luck!
In addition to that:
1. Hong ni. Try old gaoshan oolongs.
1. Duan ni. You could use this pot to brew Wu Ji oolongs and see how it performs; however, duan ni clays are best suited for shou puerh.
2. Zi ni. If the mouth is nice and wide, you could use it for Dan Cong oolongs.
Good luck!
Last edited by bagua7 on Nov 5th, '11, 02:33, edited 1 time in total.
Nov 2nd, '11, 02:37
Posts: 702
Joined: Sep 4th, '10, 18:25
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Re: Yixing Pairing Suggestions
why not hongni for medium roast oolongs (balled), zini for yancha, and duanni for hongcha (the size is so large, i'd feel distinctly poorer if i drink anything expensive out of it)?
or hongni for yancha (light roast), zini for yancha (heavy roast), and duanni for yancha (aged)!
for every n drinkers, you'll find n+1 suggestions
or hongni for yancha (light roast), zini for yancha (heavy roast), and duanni for yancha (aged)!
for every n drinkers, you'll find n+1 suggestions
Nov 3rd, '11, 02:10
Posts: 474
Joined: Oct 6th, '11, 23:01
Location: Hong Kong, next China
Re: Yixing Pairing Suggestions
Thanks. I will get some shu this weekend with the pot. Thinking I might even buy a much cheaper duanni pot with it, just to compare and learn.
What do y'all think about me being lazy and not resetting the pot before trying the different oolongs in it? I have only been using these pots for a couple of weeks, and they are just barely seasoned. Would it be disastrous to do so?
What do y'all think about me being lazy and not resetting the pot before trying the different oolongs in it? I have only been using these pots for a couple of weeks, and they are just barely seasoned. Would it be disastrous to do so?