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So, I know that it is the pot that chooses the tea, that everyone has a very different taste, and that there is no magic formula . Still, I would be happy for some advice or direction from fellow tea drinkers on how they would match the following teapots to the following teas: Raw Puerh (mostly young), Ripe Puerh and oolongs (especially green high mountain)...
[their quality is according to their order ]
(1) F1 neizhaweihong (zisha inside) looks like a flattened Shuiping high fired 90ml.
(2) Shuiping hungni Teapot 120ml high fired.
(3) Hanbian (lamp shape) Di Cao Qing 120ml.
(4) Xi Shi ZiSha 140ml.

What do you think?

I am not an expert and I have not tried the teas you like in these teapots (which would be the best thing to see if it actually suits your palate and habits).
But my personal feeling from the clay description and various teapot sizes that you gave, I would myself give it a try as follows:

clay/tea matching:
(1) shu puerh (ripe)
(2) sheng puerh (raw)
(3) green oolongs
(4) other oolongs

teapot dimension/tea matching:
(1) sheng puerh (raw)
(2) other oolongs
(3) green oolongs
(4) shu puerh (ripe)

Not sure it makes sense for everybody though

shu does quite well in bigger rounder pots, they cool slower and the extra heat gives a better extraction and gives the tea a fuller body, so (4) might be a good match.
for sheng i like to use smaller pots, plus the neiziwaihong should probably work well with it, so i'd say (1), at least for the strong stuff. for some of those young aromatic floral shengs, a gaiwan might work better.

anyway, there is no need to dedicate your pots to their teas straight up, you can play around and see your preferences. the pots are not gonna get ruined by brewing a different tea.

Thank you! All this information is very helpfu.

The high fired hongni will preserve the aromas, I'd use it for the green oolong.
The neizi for other oolongs, esp. if you're brewing yancha something larger than 90ml will be too large for 1 person.
The dcq for sheng.
The other pot for shu because shu is not that demanding and also the larger size is fine since shu does quite well in semi-granpa brewing.

Pics of the pots would help though, because the same clay name can be used to refer to quite different things.

steanze wrote: ↑

Tue Dec 19, 2017 12:51 pm

The high fired hongni will preserve the aromas, I'd use it for the green oolong.
The neizi for other oolongs, esp. if you're brewing yancha something larger than 90ml will be too large for 1 person.
The dcq for sheng.
The other pot for shu because shu is not that demanding and also the larger size is fine since shu does quite well in semi-granpa brewing.

Pics of the pots would help though, because the same clay name can be used to refer to quite different things.

Thanks steanze!
I’m curious- why would you use the dsq for sheng rather than the neizi?
Here ar pics of the dsq and of the neizi

Thanks steanze!
I’m curious- why would you use the dsq for sheng rather than the neizi?

Clay-wise you should not see much difference, the dcq is too big for yancha. The neizi's shape is called biandeng, it works well with the elongated yancha leaves.
you're welcome!

I may have the same di cao qing teapot, if you got it from ebay seller lukevecent. I found the clay to be very rounding and absorbent. I would consider for tea that I really want to smooth out. But I also found it paired well with hong cha.