New to Yixing teaware

[Zach]

I'm new to yixing teaware, and just purchased my first pot. I'm curious about using only one pot, as I don't want to have to acquire a bunch of different pots for specific types of teas (yet). Is it ok to use just this one pot to brew things like black teas and pu'erh, or other highly oxidized/fermented chinese teas? Would there be a noticeable effect of the quality of the tea or taste of it as a result of the different brews in the same pot? Any input is appreciated, thanks!

[bonescwa]

1) yes 2) doubtful

[SlowOx]

1) yes 2) doubtful

Agreed.

It can be subjective. Wine connoisseurs can detect a previous wine in a glass used if it hasn't been cleaned. Don't forget a degree of subjectivity. The only way to learn is to use your pot. Let us know what you learn. Would you be able to share a photo of the pot just before adding hot water and right after adding hot water? I'm very curious to discover more of the nature of yixings.

[tingjunkie]

I'm curious about using only one pot, as I don't want to have to acquire a bunch of different pots for specific types of teas (yet).

The "yet" is the key word. They become very addictive if you're not careful. Since it's your first pot, yes, go nuts! Brew everything in it. Try out lots of different teas, and compare the brews in Yixing to brews from a gaiwan. See how the pot changes each tea. Pay attention to upfront flavors, aromas, the texture and weight of the tea in your mouth, aftertaste, etc. You will learn a lot that way. The worst that could possibly happen is that you would have to boil the pot in clean water for an hour or so to "reset" it if you find it's holding on to a particular smell/flavor. As long as you don't brew any flavored or scented teas in it, you'll be just fine.

[Zach]

I appreciate everyone's advice and input, thank you! Good to know I won't be ruining the overall integrity of the tea using only one pot. Again, thanks!

[paxl13]

Now the question I have is, will it EVER change anything to brew all your tea in a all-in-one clay teapot ? I've just acquired a really nice JianShui Clay pot from Crimson Lotus Tea that brews super well shou puerh and I'll be taking it for a ride today on aged sheng to see how that performs. Now my question is... and I know this is kind of a let's break the rule quesiton but have anyone ever tryed to brew say a young sheng in a ripe exclusive yixing. Was there any off flavor.

When I shifted one of my other pot from ripe to black tea, I didn't notice anything but I wasn't as 'trained' as I am now... Anyway, will keep every posted!

Cheers and keep it easy
paxl13

[bonescwa]

It probably won't make a difference, Jian shui is too high-fired

[paxl13]

would it make a difference in Yixing, I'm curious as I am shopping / trying to grasp about all this!

Thanks for all the info you can give!

[bonescwa]

There's no rush

[tingjunkie]

would it make a difference in Yixing, I'm curious as I am shopping / trying to grasp about all this!

Thanks for all the info you can give!

It all depends on the palette of the drinker and what they are able to detect. If it's a well seasoned shu pot and you try a round of sheng, you very well might detect some ghosting of shu flavor. It won't ruin the seasoning of the shu pot to try a round or two though.