What kind of clay should I look into?

[Garrett]

I'm extremely new to the art (and science) of brewing tea, having just purchased my first gaiwan a week ago. I've loved every minute that I've brewed with it, and feel like I'm ready to purchase a pot for my Oolongs.

I know enough about tea to realize that I know VERY LITTLE when it comes to clay teapots.

I'd like to get a gong-fu appropriate clay pot to use on some Taiwanese Oolongs. I'm not quite sure which types of this tea I prefer, as I am beginning to buy sample packs so that I can find my way.

I'm turning to you guys because I have no idea in terms of what types of clay to look for, how to decipher between genuine teapots sold by trustworthy sellers, and what styles of pot work best with different kinds of leaf.

Thank yu so much in advance, as all of your help and advice truly is appreciated.

[thanks]

While I'm not a big fan of greener gaoshan oolongs, I am a huge fan of Dancong and love the way this pot performs in that regard; http://cgi.ebay.com/Hong-Ni-Clay-Shui-P ... 634.c0.m14

Plus it's of high quality for an excellent price. I don't see why It wouldn't work for all oolongs as red clays are usually recommended for these types of teas anyway.

[tsverrir]

While I'm not a big fan of greener gaoshan oolongs, I am a huge fan of Dancong and love the way this pot performs in that regard; http://cgi.ebay.com/Hong-Ni-Clay-Shui-P ... 634.c0.m14

Plus it's of high quality for an excellent price. I don't see why It wouldn't work for all oolongs as red clays are usually recommended for these types of teas anyway.

I'm no expert on this matter but I've read a few things about yixing. This pot is low fired. As I understand, low fired clays have more rounding effect on the tea which is a good thing for more fermented and roasted teas like dancong, but when brewing greener oolons especially the Taiwanese ones you would like to retain that freshness in taste and aroma that would be soaked up by the clay. I think a high fired pot would be better for this.

Please anyone correct me if I'm wrong.

BTW. I like to brew my Taiwanese in a gaiwan

[thanks]

Well I don't know the specifics, as I find yixing to be far far more confusing than the world of tea, but I do know that I have tried this pot with aged pu'er, and shu pu'er as well as Dancong and found it to be a poor performer when it comes to pu'er.

The clay makes a high-pinged noise I thought to mean high fired, but like I said I know almost nothing about yixing so you're probably right. I do have some Tsui Yu laying around that I never brew but am familiar with it's taste. Perhaps I'll try that out tomorrow and report my findings here.

[edkrueger]

While I'm not a big fan of greener gaoshan oolongs, I am a huge fan of Dancong and love the way this pot performs in that regard; http://cgi.ebay.com/Hong-Ni-Clay-Shui-P ... 634.c0.m14

Plus it's of high quality for an excellent price. I don't see why It wouldn't work for all oolongs as red clays are usually recommended for these types of teas anyway.

I have that pot too. It is medium fired. I use it for sheng and it does take the edge off of the young stuff.

[gingkoseto]

Ah! I have been thinking about that shui ping for a while. After seeing you guys' comments, I think I will get one too

[edkrueger]

It is a great pot for the price.

[Garrett]

So should I be looking for a high-fired clay for my Taiwanese Oolongs?

Also, in regards to shape, what should I be looking for?

I do have some Tsui Yu laying around that I never brew but am familiar with it's taste. Perhaps I'll try that out tomorrow and report my findings here.

Please do, that would be awesome.

[teaguy]

Yes, you should look for a high-fired pot for the oolongs you're thinking about. Generally speaking, pots fired at higher temperatures are denser (they usually use denser quality clays to start with). High density means smaller pores in the clay,so less absorption of the aroma.

You don't necessarily need an Yixing pot starting out. Cheaper Yixings aren't really that good of a deal; a well-crafted teapot that pours well, seals properly, and has a good balance are more important, and as you acquire sophistication you'll be able to figure out where you need to go.

When you lift the lid from the pot, let it slide a bit against the lip. You should hear a slight ringing noise (similar to drawing a sword from a sheath). The higher the noise, the higher density/higher firing temp. You can also rub the lid lightly around in circles on the rim of the pot (very gently) - the same way you can rub a wet finger around the rim of a crystal glass to produce musical notes. Tapping the lid against the pot is rude in a store, and dangerous at home, so please take care!

[chrl42]

Gao Shan..that extremely sensitive tea indeed requires to be sensitive about the clay.

Best of all, I recommend Bao Tai (thin-walled) Zhuni. Or Hongni or high-fired clays as well do.

Or Gaiwan even doesn't matter since it doesn't require so high temperature to brew I think..

[Garrett]

Thanks for the tips, guys!

Do you happen to have any specific recommendations that I might be able to check out?

[devites]

I always use a gaiwan for taiwanese oolongs, but I just like it because the lids capture the aroma super well. Oh man I love the smell of baozhong!

[thanks]

So should I be looking for a high-fired clay for my Taiwanese Oolongs?

Also, in regards to shape, what should I be looking for?

I do have some Tsui Yu laying around that I never brew but am familiar with it's taste. Perhaps I'll try that out tomorrow and report my findings here.

Please do, that would be awesome.

The aroma is slightly muted, but the unpleasant features of the tea are now gone. The whole brew is slightly rounder, and smoother. Still buttery in texture, etc.

Overall not a massive difference from gaiwan, but the differences are clear enough. Absolutely no bitterness where there was some. The price is a slight loss in flavor, so I upped the infusion times and got the best of both worlds. Overall it improved the tea IMHO, but keep in mind I'm not a light Taiwan oolong drinker by habit. I mainly drink yancha, dancongs, pu'er and the occasional lucha.

[Garrett]

Given how new I am, perhaps I should go with a small glass pot that I can learn Oolongs on before I dive into the world of clay.

Would glass generally be my best bet in terms of aroma preservation and functionality?

I already own a small 4 oz. gaiwan that I use for my greens, and would really like to start experimenting with teapots.

Do you guys think this one might be the way to go until I learn more about Oolongs (and pairing them with clay)?

http://cgi.ebay.com/Glass-teapot-100ml- ... 634.c0.m14

[chrl42]

Given how new I am, perhaps I should go with a small glass pot that I can learn Oolongs on before I dive into the world of clay.

Would glass generally be my best bet in terms of aroma preservation and functionality?

I already own a small 4 oz. gaiwan that I use for my greens, and would really like to start experimenting with teapots.

Do you guys think this one might be the way to go until I learn more about Oolongs (and pairing them with clay)?

http://cgi.ebay.com/Glass-teapot-100ml- ... 634.c0.m14

Gaiwan would not bother, I mean it's made of glass.

Glass doesn't absorb tea flavor and stain anytime you can remove it.

Don't get bothered by yixing hype..