While I generally agree with
@steanze I wouldn't jump to conclusions about the pot just yet. I dont mean to sound condescending, but I do believe that it takes time with yancha. It takes time to understand the tea, and to learn how to brew it in the way you like it best. Interestingly, yancha is mentioned in Chinese writings about tea as a tea that is quite fragrant but tastes bitter, sour, or harsh.... anyway, personally, I have been drinking yancha for some years without even knowing about Yixing. I was quite familiar with yancha when I first brewed it in a Yixing pot and I also didn't like it very much at first... if the pot brews hot water without any undesirable flavors or odors, I would wait before jumping to conclusions...
On a more practical note, keep the "standard" ratio of 1g/15ml-20ml and VERY fast and hot steeps.... and good tea ofc
steanze wrote: ↑Wed Dec 26, 2018 5:21 pm
Trusar wrote: ↑Wed Dec 26, 2018 4:23 pm
when i say harshness, i mean this harsh feeling at the back of my throat.
I have never encountered a hongni that increases harshness in the back of the throat... Did you use the same leaf/water ratio and steep time and you get more harshness in the throat with the hongni pot than with a gaiwan? If that is the case I would not use the pot, it might be a bad/weird pot. I have never observed this effect with good hongni pots across many examples from different periods.