Looking to pair some pots. Ideas on where to begin?

[Bok]

If you want to add more confusion there also a clay called Qinghuini (not Qingshuini) which is grey and can be very similar to Wuhuini in appearance

[gradiva]

So, OCTO, quick question: do I need to leave the tea for long in each teapot?

sporad

10 sec will be more than sufficient.

Cheers.

Thank you!!!
And now I am standing in front of my tea collection stumped, not knowing what to choose to kick off the experiments.
Any recommendations of a kind of tea that is well known for being particularly moody depending on the clay?@gld suggested to go for an oolong or a sheng... Comments?

[gradiva]

Here you have both next to each other, Wuhuini on the left, Wuni on the right.

Yes, not clays but an outcome so to speak

Gorgeous! Omg, the Wuhini...
(I think the ones I have are Wuni-ish, for sure.)

[OCTO]

Thank you!!!
And now I am standing in front of my tea collection stumped, not knowing what to choose to kick off the experiments.
Any recommendations of a kind of tea that is well known for being particularly moody depending on the clay?gld suggested to go for an oolong or a sheng... Comments?

Good suggestions.... start with lighter tasting and lighter coloured tea.

Cheers!!

[gradiva]

If you want to add more confusion there also a clay called Qinghuini (not Qingshuini) which is grey and can be very similar to Wuhuini in appearance

Yes! I recently learned about this beautiful clay. I even posted a question about the difference between QHN and QSN on the other forum and this post, along with another on ML, clarified it all: https://www.teapotandtea.com/yixing-zisha-clay-zini/

[Bok]

If you want to add more confusion there also a clay called Qinghuini (not Qingshuini) which is grey and can be very similar to Wuhuini in appearance

Yes! I recently learned about this beautiful clay. I even posted a question about the difference between QHN and QSN on the other forum and this post, along with a post on ML, clarified it all: https://www.teapotandtea.com/yixing-zisha-clay-zini/

Yes it’s a good article to get less confused, haha although it’s still very complicated.

My Qinghuini is - contrary to the above article - really high fired and rings like glass! It’s my favourite pot for quality Dancong, brews them like no other.

[gradiva]

If you want to add more confusion there also a clay called Qinghuini (not Qingshuini) which is grey and can be very similar to Wuhuini in appearance

Yes! I recently learned about this beautiful clay. I even posted a question about the difference between QHN and QSN on the other forum and this post, along with a post on ML, clarified it all: https://www.teapotandtea.com/yixing-zisha-clay-zini/

Yes it’s a good article to get less confused, haha although it’s still very complicated.

My Qinghuini is - contrary to the above article - really high fired and rings like glass! It’s my favourite pot for quality Dancong, brews them like no other.

I love the make of it. The roughness in both clay and technique.

[Bok]

Yeah it’s one of my all time favourite pots

[OCTO]

It’s my favourite pot for quality Dancong, brews them like no other.

Quality Dancong...... yummy....

[gradiva]

Yeah it’s one of my all time favourite pots

I have to say I am also a huge fan of your Wuhuini Julunzhu.

(By the way, my beautiful thin porcelain fair cup just cracked as I was getting started, so I am looking for something else that is neutral. Got a Banko Yuzamashi but I don't think that will do. Damn it!)

[Bok]

Glass will do if you have it or a porcelain milk pitcher!

[OCTO]

(By the way, my beautiful thin porcelain fair cup just cracked as I was getting started, so I am looking for something else that is neutral. Got a Banko Yuzamashi but I don't think that will do. Damn it!)

@sporad

It's a SIGN!!!!

[gradiva]

(By the way, my beautiful thin porcelain fair cup just cracked as I was getting started, so I am looking for something else that is neutral. Got a Banko Yuzamashi but I don't think that will do. Damn it!)

sporad

It's a SIGN!!!!

what kind? hope a good one because I'm kind of bummed. I really love(d) my fair cup...
(In the meantime I remembered I got a large glass teapot, so I'm set)

[gld]

First congratulations on starting a robust thread. My tea choices are of course my tea preferences. But it’s also a good way to judge what the tea can do, for fruit and floral and in general oolong roast layers or a bit of earth, astringency and puer depth. It’s the first thing I look for if the pot seems more of a fit for one or the other. The method leads to relaxing times and gives you a chance to go through a madding process of trade-offs and subtilties. I do drink some green-er Taiwanese oolongs, but they can overwhelm the pot and I found the Jianshui pot I bought from Bitterleaf works best for them anyway.


If you zhuni is new from mud and leaves I’ll be curious about it in particular. From what I have read the modern zhuni is not as porous and different from vintage. Possibly like my jianshui will work well with everything. My best yixing beat the Jianshui in oolong and puer, but it was closer than I’d like to admit. On the positive side it has lessened my yixing envy (for now).

[Bok]

@gld Zhuni in general should not be muting at all, that is one reason it’s favoured by so many, it brings out the best of a tea. Close to porcelain. If anything older Zhuni can have some other properties as it’s rarely pure, they had to blend in something to be able to fire it. The difference are there, but they are very subtle... and probably negligible.