It’s a thrill to me to see any videos of the teapots. I started off,making typical rookie mistakes,so I own a few pots that I would never use in any serious way,but I do have some doozies now,in fact,I just recieved a river stone-like Zhuni teapot,it’s so smooth solid and clean,it almost needs no seasoning whatsoever! I’ll use a Gaiwan from time to time,but I’ve not noticed a difference,plus the pure aesthetics of using a precious little Yixing teapot pleases me to no end! I’m still learning about the different forms being better for this tea,or that tea. I do have enough teapots to generally dedicate to all 6 types.
Great question Mom! I don't know if such a thing exists, but I don't think it would work well with black coffee and I think it would be very bad with coffee with dairy due to its porous nature. ❤️
Great Video! i think you didn't talk about effects of the clay on the character of the brewed tea itsself. What are your opinions/experiences on that topic? I only have one yixing pot so far, it is a nice pot, but I am a bit skeptical about whether it really changes the brew in any noticable way, compared to glazed porcelain.
I'm not sure what your glazed porcelain is in the form of. I think people generally agree that porcelain delivers a more "true taste" of tea while clay teapots trade some aroma for more body and reduced astringency, etc. I don't personally own an Yixing pot yet, but I have various teapots in different clays and shapes, fired for different times, and different sized clay and porcelain gaiwans as well. Living in a tropical, hot humid environment, my teas also tend to change character every few weeks or even from day to day (despite my best storage efforts), so almost every time I brew tea - and I have about 10 different types at the moment - I'm almost certainly drinking something different. Another thing to note is that Yixing is actually an umbrella term for a whole set of different clays that are mined in the area and they range from extremely porous and muting (Duanni) to almost non-porous and non-muting (Zhuni). With time to come, I'm sure one would be able to differentiate between all the various subtleties that different clays, pot shapes, pot sizes, and makers can make the tea taste differently... But I'm fairly certain at least that there is a definitive difference between tea brewed in a porcelain versus a clay vessel. YMMV. Cheers.
It’s a thrill to me to see any videos of the teapots.
I started off,making typical rookie mistakes,so I own a few pots that I would never use in any serious way,but I do have some doozies now,in fact,I just recieved a river stone-like Zhuni teapot,it’s so smooth solid and clean,it almost needs no seasoning whatsoever!
I’ll use a Gaiwan from time to time,but I’ve not noticed a difference,plus the pure aesthetics of using a precious little Yixing teapot pleases me to no end!
I’m still learning about the different forms being better for this tea,or that tea.
I do have enough teapots to generally dedicate to all 6 types.
They are SUPER addictive! 🫨
Always informative 👍
Son, any chance of getting a coffee mug made of this clay. Loved the video. Very informative.
Great question Mom! I don't know if such a thing exists, but I don't think it would work well with black coffee and I think it would be very bad with coffee with dairy due to its porous nature. ❤️
Great Video! i think you didn't talk about effects of the clay on the character of the brewed tea itsself. What are your opinions/experiences on that topic? I only have one yixing pot so far, it is a nice pot, but I am a bit skeptical about whether it really changes the brew in any noticable way, compared to glazed porcelain.
Great point! I'll try to cover this topic in future videos. Thanks! ❤️😊
I'm not sure what your glazed porcelain is in the form of. I think people generally agree that porcelain delivers a more "true taste" of tea while clay teapots trade some aroma for more body and reduced astringency, etc.
I don't personally own an Yixing pot yet, but I have various teapots in different clays and shapes, fired for different times, and different sized clay and porcelain gaiwans as well. Living in a tropical, hot humid environment, my teas also tend to change character every few weeks or even from day to day (despite my best storage efforts), so almost every time I brew tea - and I have about 10 different types at the moment - I'm almost certainly drinking something different.
Another thing to note is that Yixing is actually an umbrella term for a whole set of different clays that are mined in the area and they range from extremely porous and muting (Duanni) to almost non-porous and non-muting (Zhuni). With time to come, I'm sure one would be able to differentiate between all the various subtleties that different clays, pot shapes, pot sizes, and makers can make the tea taste differently... But I'm fairly certain at least that there is a definitive difference between tea brewed in a porcelain versus a clay vessel.
YMMV. Cheers.