If I use a Yixing, I have the option to preparing the tea — Long’jing, or any similar green tea (not any green tea) — lighter or stronger, and yet without too prominent strength in astringency. If the quality of the leaves is good enough, it can be brewed very densely with intense taste and velvety texture.
This would be a bit difficult with porcelain. I think this topic is worth an article. Thank you for asking to inspire me.
