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That is a great question. Knowing that gaiwan is translated from Mandarin and cha zhong can be Cantonese, I think this could lead to some wider topic.
I am following this post.
I think what Tea Guardian meant is that this pot is more suitable for those teas that are not so dependent on smell for good taste. This pot is not good for those teas that are more reliant on the aroma should not be prepared in this pot.
For me, at least two cups during breakfast. Two other before lunch, at least one after lunch and at least two in the afternoon, also one in the evening. I am surprised to read those with a tea in their names drink only one or two cups of tea a day.
I like this question. Now we know that natural oxidation and exposure to the elements were the way how puerh used to become dark tea. How does it really define now and is there a line when a raw tea becomes dark?
Don’t know what your black gold really is, if it is a typical tippy dianhong, that with a lot of golden tips, I would steep it with boiling water to bring out better taste and aroma. All the green teas from Yunnan I have tasted are of very poor quality no matter what price. From Sichuan much better.
Generally the quality of tuocha available in the market has been decreasing and traditional names are not as reliable as before. However, there are sources that are developing in the opposite direction. I have tried that from Leo’s Tea Hong online shop and its taste is one the best I have had.
Much information in English about teas from China being superficial and inaccurate, it is so good to see Tea Guardian offering such richness of reviews of tea varieties and tea categorization definition in such a systematic way. There is too much about Darjeeling out here, I want to read more about rare oolongs and such wonderful things as Laos Maocha.
Besides, all other writings, such as tea health, are about tea in general. I think what ICE says about “tea equalizer” means a lot!
