Yixing pot for Sheng Puer

[Arcos]

Hi guys, been lurking around the forums for a while reading and trying to understand more about tea ware and tea in general.

Right now I am looking around to add a new pot specifically for Sheng Puer and would like to hear some opinion of the following pot which I have shortlisted from an online vendor:

https://www.essenceoftea.com/teaware/cl ... eapot.html

The shape of the pot seems to fit my purpose of brewing da ye zhong (big leaf) Sheng Puer, the clay is supposedly of good quality and the vendor is of good reputation.

[tingjunkie]

Nice pot and shape. Reliable vendor.

I'd guess it would be a good choice for aged sheng, but for younger sheng I generally prefer less porous clay like zhuni or high fired hongni, or even a gaiwan. Ultimately you have to test every pot and see what it likes though. Hard to choose just from pics and descriptions.

[xiaobai]

I tend to use rather porous clay for sheng because it helps toning down the bitterness. In those cases, I use a small amount of leaves (about 2 to 3 g) and very hot water (like pouring from a tetsubin at short distance).

But you can get similar results using at least twice as much leaf, lower temperature, and a less porous vessel like a gaiwan or a high fired pot and flash steeps.

(Of course, I am assuming that you are using quality tea, otherwise you may die from a "bitterness shock" if you use the first method).

[jayinhk]

I use a thinner-walled zini shuiping for sheng--I want to be able to taste the higher notes. I use a thicker shuiping for traditional storage or shu as it can help alleviate residual HK storage aromas.

[Rosh]

Assume this pot to brew excellent old Sheng or roasted Oolong.

The shape looks to me to be more of a Fanggu than a Panhu.

[Arcos]

Thanks for all your input.

The pot will be used for higher quality sheng. I have both young sheng(3 years) and relatively aged sheng (10 years). Already have a medium/thick zhi ni pot for my shou puer

I do flash brewing and don't usually experience excessive bitterness unless I was distracted and left it to steep for too long.

For my next pot, I'm hoping to get a pot that will enhance the body of the tea. Not sure if it is possible at that price point? I am in no hurry to buy a new pot, but I'm having problems finding sources with good quality clay. Any help would be appreciated.

[LouPepe]

I think it would be a great pot. Very versatile in shape and size for brewing sheng. As for quality of clay, I can vouch for it. It's good zini. If you spend any less you may be gambling a bit more. Better deals may be had, but you'd have to do your research or be very knowledgable to begin with. If you want special clay, and have money to spare, the clay number 1 is superb. Pricey I know, and many may think it's a rip off. But my experience has proven its superiority among modern pots readily available to the western market (on a personal level). I hope to keep, use, and cherish my clay 1 pot for the remainder of my life. Each time I use it I'm increasingly appreciative of its quality. And more convinced the investment was worth it.

PS The clay 2 pots don't seem to last too long on the site, and there hasn't been many added lately so it may be wise to jump on that panhu .

[tingjunkie]

For my next pot, I'm hoping to get a pot that will enhance the body of the tea. Not sure if it is possible at that price point?

How are you defining "body?" Finding a pot that can bring out a thicker, smoother mouthfeel is actually very easy. Finding a pot that can do that while also maintaining a good percentage of the higher notes and aromas is quite difficult, however.

[kuánglóng]

How are you defining "body?" Finding a pot that can bring out a thicker, smoother mouthfeel is actually very easy. Finding a pot that can do that while also maintaining a good percentage of the higher notes and aromas is quite difficult, however.

Yep. I've said it before but I've yet to find a clay pot, Yixing or whatever that tops my porcelain or bone pots or gaiwans when it comes to Darjeelings, no matter what flush or brewing technique but then that's not what those pots are made for in the first place.

[Arcos]

I always have difficulty finding words to describe what I'm tasting or experiencing while drinking tea so bear with me a bit.

When saying increasing body I mean the flavour of the tea being magnified and it just envelope your entire mouth. It's a different effect and taste as compared to simply increasing the amount of tea leaves to get a stronger brew.

I do have a tea pot that is made of "volcanic clay" whatever that means and it had too much of a rounding effect, making the tea taste extremely flat. It was I guess what you might call a "tuition pot". Definitely not looking for that in my next pot.

[Arcos]

Adding another pot to the consideration:

http://www.tea-masters.com/en/yixing-te ... -knob.html

This looks like another promising pot.

[theredbaron]

Adding another pot to the consideration:

http://www.tea-masters.com/en/yixing-te ... -knob.html

This looks like another promising pot.

Way too expensive for an only 10 year old Shui Ping.

[Tead Off]

How are you defining "body?" Finding a pot that can bring out a thicker, smoother mouthfeel is actually very easy. Finding a pot that can do that while also maintaining a good percentage of the higher notes and aromas is quite difficult, however.

Yep. I've said it before but I've yet to find a clay pot, Yixing or whatever that tops my porcelain or bone pots or gaiwans when it comes to Darjeelings, no matter what flush or brewing technique but then that's not what those pots are made for in the first place.

I wouldn't make that statement. For brewing larger amounts of Darjeeling, I often turn to a couple of Yixing pots I have as well as a large Japanese kyusu. When Darjeelings are brewed right, there is a beautiful combination of depth and high notes. But, nothing wrong with porcelain. It does the job quite well.