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steanze wrote: ↑

Sun Feb 11, 2018 9:36 am

own experiments I encourage you to experiment too. There are a lot of myths in the tea world...

Though the chart seems to be more or less consistent with the "consensus" don't you think? (it just puts things very systematically)

ShuShu wrote: ↑

Sun Feb 11, 2018 10:56 am

Though the chart seems to be more or less consistent with the "consensus" don't you think? (it just puts things very systematically)

Yes, but I would not encourage anybody to buy the consensus without doing their own experiments.

steanze wrote: ↑

Sun Feb 11, 2018 9:36 am

Tertti wrote: ↑

Sun Feb 11, 2018 5:52 am

What sources did you use the get the results shown in the graph? Studies, own thorough experiments, tea expert opinions, books, ??

own experiments I encourage you to experiment too. There are a lot of myths in the tea world...

Sure. Experimentation is the way to go.

Which kind of criteria or attributes you used to rank the performance of different pots? Taste, aftertaste, mouthfeel, qi, etc? And how did you weigh these compared to each other? For example how much importance is given too aftertaste and how much mouthfeel(if these would be the only attributes)?

And don't get me wrong I'm not trying to be negative or anything. I'm just interested how you ended up with the results. Different people have also different aspects in tea which they appreciate

Tertti wrote: ↑

Tue Feb 13, 2018 10:45 am

Which kind of criteria or attributes you used to rank the performance of different pots? Taste, aftertaste, mouthfeel, qi, etc? And how did you weigh these compared to each other? For example how much importance is given too aftertaste and how much mouthfeel(if these would be the only attributes)?

All of those, I weighted them differently depending on the type of the tea. For example emphasizing mouthfeel and qi on aged sheng, but weighting relatively more aroma in gaoshan oolongs.

Tertti wrote: ↑

Tue Feb 13, 2018 10:45 am

And don't get me wrong I'm not trying to be negative or anything. I'm just interested how you ended up with the results. Different people have also different aspects in tea which they appreciate

Of course! That's why disclaimer 2 is really important: there isn't a single right way to brew a tea, although there definitely are some wrong ways not only different people have different aspects that they appreciate, but the same person can appreciate different aspects in different moments. I often brew the same tea in different ways depending on season/weather/how I feel.

steanze wrote: ↑

Wed Feb 07, 2018 9:44 am

Some time ago I made a flowchart to provide initial advice on how to pair yixing pots with tea and posted it on teachat. Someone mentioned that it's gone, so I repost it here in case it can be useful. Disclaimer 1: you still want to experiment to see what works best for you. Disclaimer 2: there isn't a single right way to brew a tea, although there definitely are some wrong ways

pot_tea_pairing.jpg

This is great, thanks!
What are your thoughts about Nei Zi Wai Hong clay? I understand that is inner Zisha and outer hongni. How this work on the tea?

Tearrans wrote: ↑

Sun Apr 01, 2018 1:07 pm

What are your thoughts about Nei Zi Wai Hong clay? I understand that is inner Zisha and outer hongni. How this work on the tea?

pretty much like qingshuini/zini.

steanze wrote: ↑

Wed Feb 07, 2018 9:44 am

Some time ago I made a flowchart to provide initial advice on how to pair yixing pots with tea and posted it on teachat. Someone mentioned that it's gone, so I repost it here in case it can be useful. Disclaimer 1: you still want to experiment to see what works best for you. Disclaimer 2: there isn't a single right way to brew a tea, although there definitely are some wrong ways

pot_tea_pairing.jpg

Awesome guide for beginners who are taking their baby steps into the vast abyss of Yixing pots. Would be awesome to have an extended version which will cater to more advanced users which may incorporate other types of clay and time period.

A Tea's affinity to the Teapot is very much discussed previously in TeaChat and has been a much debated topic. I am a firm believer of the relationship between tea and pot. Hence launching me into a journey that has taken me decades and will carry me for many more decades to travel and tonnes of knowledge to learn.

Cheers!!

Anybody have good experiences with pairing lightly roasted oolong with hongni pots? Just got my first Yixing!

swordofmytriumph wrote: ↑

Mon Dec 31, 2018 1:01 pm

Anybody have good experiences with pairing lightly roasted oolong with hongni pots? Just got my first Yixing!

should work well

Oh goody! THE JOURNEY BEGINS!!!!

steanze wrote: ↑

Mon Dec 31, 2018 1:30 pm

swordofmytriumph wrote: ↑

Mon Dec 31, 2018 1:01 pm

Anybody have good experiences with pairing lightly roasted oolong with hongni pots? Just got my first Yixing!

should work well

+1

I’m currently seasoning and pairing a 400cc DuanNi pot. Looks promising with DanCong but the pot’s character also points towards PuErh.

Let’s see how it turns out over the next few weeks of constant use.

Cheers!!

That's a pretty good flowchart, thanks for sharing!

In my case I'm working with my first yixing (QSN) right now, trying to benchmark it. At the moment I've found that it is working correctly with the stated, but will try with less aged sheng to see how it goes with them having a younger profile.

OCTO wrote: ↑

Tue Jan 01, 2019 10:24 am

I’m currently seasoning and pairing a 400cc DuanNi pot. Looks promising with DanCong but the pot’s character also points towards PuErh.

Let’s see how it turns out over the next few weeks of constant use.

Cheers!!

How was duanni and dancong? Seems contrary to popular wisdom

karma wrote: ↑

Mon Mar 30, 2020 6:22 pm

OCTO wrote: ↑

Tue Jan 01, 2019 10:24 am

I’m currently seasoning and pairing a 400cc DuanNi pot. Looks promising with DanCong but the pot’s character also points towards PuErh.

Let’s see how it turns out over the next few weeks of constant use.

Cheers!!

How was duanni and dancong? Seems contrary to popular wisdom

Duanni can be useful for minimizing bitterness and astringency. I have an early 80’s pot that I use w/ dancong. It allows me to push the tea further than I could with a gaiwan.

It also works well at smoothing out the sharp notes in some newly roasted yancha. It allows me to drink some heavier roasted teas that would normally need 3-5yrs of resting.