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This is dependent on the quality of your Longjing and the taste effect you want to achieve. If your tea is a little too sharp, or too tannin, and you want to tone it down, use a pot with a slightly thicker wall made of coarser grain clay, or a slightly lower density one.
If however, you want to keep the sharpness of a milder tea, use a pot with denser clay. Higher density pots are better to render delicate types of aroma as well.In any case, Yixing pots need repeated usage so as to be properly seasoned to render the desired effect.I’ll discuss this topic in better details in the near future. -
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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. -
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You mention thickness and density, but what about shape? Would you go for something shorter and wider (say, a half-moon) to accommodate the flat leaves, or something taller, or would you stick with basically spherical? For my own purposes, I’d be interested in something on the small side, to make tea for just myself or myself and a friend, presumably less than 100ml. But I’m sure others would be interested to hear more of your experience with various shapes. And thanks, Leo, for all the information you do have on the site!
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