Teaware for getting into Chinese green and white

[karljs]

I drink almost exclusively sencha with the occasional gyokuro, genmaicha, or hojicha if the mood calls for it, and have two kyusu (one glazed, one not) and an inexpensive houhin.

I'd really like to branch out into Chinese green and white teas, and am trying to decide whether I should buy any new hardware to brew it. It seems like a Gaiwan is the traditional solution, but I generally make larger cups (~8oz) because I'm frequently at work where constantly heating up a couple ounces of water is not very convenient.

I understand that Yixing pots are generally recommended only for black tea or puerh (although I'm not clear why, exactly).

Should I just use my glazed kyusu? Does anyone sell a larger gaiwan? Am I missing any obvious solutions?

Thanks a bunch.

[theroots]

I understand that Yixing pots are generally recommended only for black tea or puerh (although I'm not clear why, exactly).

They're perfect for oolong as well. But I indeed wouldn't use it for green and white tea. You should rather buy a porcelain teapot if you prefer to brew a lager amount of tea. On the other hand it's nothing wrong with using your japanese kyusu for other green or white tea if you like to.

[debunix]

I use my unglazed teawares interchangeably for chinese and japanese green teas. I find gaiwans, shiboridashi, and kyusus work as well as my glazed teapots. You might use this expansion as a rationale to buy more teaware, but you don't have to.

[Peacock]

A simple glass pot would work as well, or a french-press if you you're not at the tea table.

[karljs]

Thanks for the input! I'm still a little skeptical about using my non-glazed kyusu, but you've all convinced me to make do with what I have for now.

[Tead Off]

Thanks for the input! I'm still a little skeptical about using my non-glazed kyusu, but you've all convinced me to make do with what I have for now.

Unglazed, unrefined porcelain is outstanding for Japanese and Chinese greens. Why wouldn't you use your unglazed kyusu?

[karljs]

Unglazed, unrefined porcelain is outstanding for Japanese and Chinese greens. Why wouldn't you use your unglazed kyusu?

Basically just because I've never used it to brew anything but sencha. While I haven't done any kind of taste testing, I've been led to believe that brewing other types of teas (such as quite different-tasting white teas, e.g., silver needle) would eventually lead to the clay imparting a hint of that flavor into later brews.

Of the few Chinese green and white teas I've tried, many of them have a pronounced sweetness by comparison. Unless this folk wisdom is 100% incorrect, I'd rather my kyusu didn't sweeten up my future sencha even a little bit.

[Tead Off]

Unglazed, unrefined porcelain is outstanding for Japanese and Chinese greens. Why wouldn't you use your unglazed kyusu?

Basically just because I've never used it to brew anything but sencha. While I haven't done any kind of taste testing, I've been led to believe that brewing other types of teas (such as quite different-tasting white teas, e.g., silver needle) would eventually lead to the clay imparting a hint of that flavor into later brews.

Of the few Chinese green and white teas I've tried, many of them have a pronounced sweetness by comparison. Unless this folk wisdom is 100% incorrect, I'd rather my kyusu didn't sweeten up my future sencha even a little bit.

I see. That is the conventional wisdom of using 1 pot for each classification of tea. But you can 'test' out a pot to see if it will brew another type of tea well and to gear your purchases towards pots that work with the type of tea that you drink. I have found that most of the better pots that brew tea well are unglazed. This is the foundation for clays like Yixing, Banko, Tokoname, and unglazed porcelains as well as other types of clay. There is also nothing wrong with glazed pots, but you can see why so many drinkers here talk about 'unglazed' and why they are sought out.

[karljs]

I see. That is the conventional wisdom of using 1 pot for each classification of tea. But you can 'test' out a pot to see if it will brew another type of tea well and to gear your purchases towards pots that work with the type of tea that you drink. I have found that most of the better pots that brew tea well are unglazed. This is the foundation for clays like Yixing, Banko, Tokoname, and unglazed porcelains as well as other types of clay. There is also nothing wrong with glazed pots, but you can see why so many drinkers here talk about 'unglazed' and why they are sought out.

Thanks for the input. My unglazed kyusu is a Tokoname and I love it, which is why I'm so hesitant to experiment too much with it. Maybe if I end up getting more invested in Chinese tea I'll spring for a second unglazed pot just for that purpose.

[jayinhk]

I just use a porcelain infuser mug.