Yixing for Yancha

[theredbaron]

I'm in complete agreement with theredbaron

Thank you

[theredbaron]

I did some research on Lim Ping Xiang and in one video where he teaches there is a large ~1 liter pot being used with what I'd say is 20g of tea? Hard to say. Maybe theredbaron can comment on that.

The only thing i can comment is that his knowledge and experience is way and incomparably beyond mine. He has dedicated his entire life to tea.

I just stick to what i got used to, and what works best for me

[carogust]

I did some research on Lim Ping Xiang and in one video where he teaches there is a large ~1 liter pot being used with what I'd say is 20g of tea? Hard to say. Maybe theredbaron can comment on that.

The only thing i can comment is that his knowledge and experience is way and incomparably beyond mine. He has dedicated his entire life to tea.

I just stick to what i got used to, and what works best for me

Yeah... It is fun for me to see how tea changes with different brewing parameters. I've sort of come to the conclusion that there is actually a very wide range of acceptable brewing styles.
So probably best not to worry too much, as it doesn't matter all that much. Of course it is good to try something else now and then. But most important is just doing whatever works for you.

[Youzi]

What do you guys think?
Would this Zhuni pot be suitable for yancha?
Reading the Yancha Different Brewing Methods topic and this one I'm not sure exactly.
The size is in the range of 90-130ml.

(don't really care about the color of the pot, the pictures are photoshopped, to appeal to the Chinese Market)

[Bok]

@Youzi 90-130 is quite the margin! 90 is ok, but 130 is a bit large for my taste. Also think this pot might be almost too flat?

[Youzi]

Youzi 90-130 is quite the margin! 90 is ok, but 130 is a bit large for my taste. Also think this pot might be almost too flat?

There's 2 sizes, 90ml and 130ml. Maybe I can get one in-between, but that's a gamble.

I'm thinking too, when I started to read the threads, they said flat pots are good, cuz they cool faster, so you can do initial high heat, but quickly cool down infusions.

I'm not sure what kind of infusions preferred, so that's why I'm asking.

But the large opening certainly should help avoiding to break the leaves, and pouring on the water evenly, this would I assume is even more preferred when the pot is small, like 90ml.

If you look at the side of the pot, you can see that the middle is kinda deep, so the tea can sit there.

[Bok]

Large opening is not a must, Yancha leaves are not that large, compared to say Dancong where it can be more of an issue.

Even then it is just a question of patience to fill in leaves one by one. Works with even the smallest of openings.

Yancha wants high heat each time, so cooling down quickly is not good.

[carogust]

Good yancha can be boiled (can be very delicious). So I'd say go for heat retention.

[Youzi]

@carogust
@Bok

Then I guess silver would be the best of all? Or is that too much heat retention?

By your feeling, what thermal loss curve would be preferred?

[Bok]

@Youzi not so sure about silver... the metal does something else to some teas which is not always pleasant. Teas need to be premium quality and not all kinds work well with it. I’d avoid it for most cases.

I have no real idea about heat loss curves, I just try a couple of pots and see what works best, with a porcelain gaiwan as a neutral check.

[Jules_Ludwig]

So far I had the best results with a rather tall Duanni pot, capacity about 160ml.
In comparison with other materials it rounded the taste very nicely without taking to much.