New yi xing for Oolong and other matters- Opinions welcome !

[Oberon]

Hello,

I am currently on the hunt for a new clay tea pot to brew my Chinese and Taiwanese oolongs. My first question may be silly, but coud a tea pot used for teas from these parts also accomodate Darjeeling/Assam oolongs?

Secondly, I was originally going to go for what strikes me as a traditional capacity (150ml), which is usually around my favoured capacity for any tea. On certain retailers' websites, however, I have noticed larger pots (e.g. 250ml) advertised as ideal for teas that 'expand' with brewing. Would anyone recommend these for curled oolongs? Has anyone experienced issues with 150 ml pots?

Finally, I've seen certain offers on 'sets'; i.e. comprising clay cups as well. I already have a large amount of various ceramic/porcelain tasting cups, so that may be superfluous, but I suppose the clay would be best for retaining heat after the tea is poured. If I get four cups, I could also use 2 for oolong and 2 for Pu-erh or black tea. Any suggestions?

Many thanks !

[Tead Off]

I use my Yixing teapots all the time for wulong and Indian black teas. They work great.

Many long time tea drinkers use smaller capacity vessels to brew their tea. Generally, I use pots no more than 100ml most of the time if I'm drinking alone or with another person. For 4 or more people, I will usually bring out the bigger pots. I would not recommend 250ml pots for wulongs, but there is no reason why you can't use one if you want a lot of volume of tea. More concentrated amounts of tea allow you to experience the essence of the tea more so than diluted brewing.

As far as cups go, I try to stick with porcelain or light colored cups so I can see the tea I'm drinking. While I love Yixing teapots, I don't love Yixing cups. Hope this helps.

[the_economist]

I think 150ml is a good size, 250ml is too large for multiple steepings.
I wouldn't use the same pot to brew both Chinese/Taiwanese oolongs and Darjeelings, I suspect the taste profile is quite different.

[Oberon]

Thank you both for your thoughts. I feel like 250 for proper gong fu cha is too much as well. I usually stick with 150, though I've been tempted to source even smaller ones, without much success.

It seems to me that the Taiwanese ceremony is actually conducted with porcelain cups, hence my original surprise at the sight of clay cups. I think I'll stick with porcelain then.

[Tead Off]

Just to clarify, I didn't mean using the same pot for Darjeelings and Taiwanese wulong. I meant Yixing, in general, are good with both types of tea. I get excellent results with both types of tea.

[bagua7]

Look into zhuni or hongni pots, and preferably thin-walled as in this case the pot won't overcook the leaves giving that unpleasant 'spinach' taste, which IMO ruins a quality brew.

The tall shape displayed on both pots is ideal for oolong tea as it enables the leaves to expand evenly inside the pot, giving that correct yin and yang (harmonious) balance for a maximised tea session.

[Oberon]

Tread Off- I get what you were saying. I certainly enjoy brewing my darjeelings (and, I'll admit it, some Assams) in a yi xing.

Bagua7- that is very good to know. Thanks for weighing in !