tealifehk wrote: ↑Wed Jan 17, 2018 12:27 amI'd go: medium roast Wuyicha/TGY for the smallest (not Taiwanese TGY though). Dancong and black tea would also work well in it.
high mountain oolong in the middle-sized ones, or balled oolongs with larger sessions, but nothing very high roast. This pot could also be used for dry storage sheng
Big one is a definite pu erh pot; young or dry storage sheng IMO. Nothing that would benefit from muting.
Help me match my pots with some tea
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Teachronicles
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Good aged sheng is not cheap, but if you can afford to brew it in a 150ml pot, in terms of performance it would do well.
For aged oolong, I'd use the 80ml pot, because again good aged oolong is expensive.
I use these two for aged oolong, depending on the effect I want to get:
For aged oolong, I'd use the 80ml pot, because again good aged oolong is expensive.
I use these two for aged oolong, depending on the effect I want to get:
Beautiful pots!steanze wrote: ↑Mon Jan 22, 2018 11:18 amGood aged sheng is not cheap, but if you can afford to brew it in a 150ml pot, in terms of performance it would do well.
For aged oolong, I'd use the 80ml pot, because again good aged oolong is expensive.
I use these two for aged oolong, depending on the effect I want to get:
Hi steanze, saw some of your posts on clayware, quite helpful. I have 3 pots I bought from EoT that I use as follows: Zini for aged Sheng, Qing Shui Ni for roasted Oolongs, Hongni for Hong (I'm thinking of turning this into an all purpose pot instead of one dedicated to only Blacks). My 4th pot is a generic Purple Clay Zisha (mixed clay I think) that I use for Shu. My decisions to use them this way was mostly random, but from your comments it looks like a reasonable pairing choice.
BTW - does a neizhaweihong functions like zini? or does the fact that it is covered with hongni makes it "harder"?
(I'm asking since I have a similar setup just that my zini is a neizi
