If you want to evaluate the clay effect, then brewing tea isn’t really helping you. Try comparing them with the (make a lot of tea in a Gaiwan, collect in GDB then separate into the teapots [filled fully], let them sit there for an hour, make sure they are the same temp, then taste from same kind of cups) method.LeoFox wrote: ↑Thu Jul 22, 2021 10:59 amThanks I just did it. I will report the findings a bit later. A very busy day
Okay:
Based on this, the modern zini is more "porous" than reduction mumyoi.
However, reduction mumyoi is much more rounding.
I feel the difference here is possibly more reflective of surface area differences - and surface tension. Both are within 5 ml of volume but zini is flatter and mumyoi is a bit more round.
This will tell you the actual effect of the clay on tea, minus the aroma part.
Anything else is caused not by the clay, but other properties of the teapot. Usually the thermal properties.
In this case porosity means more, than the usual terminology, it means the amount of water the clay can capture. Most teapots (yixings certainly) are impervious to water.
So it’s better to think of them as hills and valleys or mountains and valleys.
Btw, I calculated for you and the estimated Apparent Porosity of your two pots respectively are:
Zini: 0.82% (+/- 0.2%)
Japanese pot: 0.20% (+/- 0.2%)