How pedantic are you with your yixing?
So I have an extremely absorbent yixing. Once, I made laksa on the stove with my teapot a few metres away and the next three pots of tea tasted like laksa soup.
After the laksa note finally went away, I’ve only been using the yixing for Wildcrafted Da Hong Pao by Whispering Pines because I love that juicy, fruity note combined with a light roast. Of course, I can’t keep using that one tea because notes would change harvest to harvest anyway and it is unsustainably expensive for me to ship WP to Australia.
So I’ve been brewing some other DHPs from Yunnan Sourcing. While I really enjoyed these, they were a lot more roasty and didn’t have the juiciness of the one from Whispering Pines. My yixing is now giving back all these beautiful roasty notes but the fruitiness is gone!
Even when I brew the WP Da Hong Pao in the yixing it’s a wonderful medley of all the DHPs brewed before it, but very little of the fruitiness can be detected anymore.
If anyone knows a fruity DHP, please let me know!
I was thinking about using the pot for dan congs since I’ve heard they are also fruity while roasty. As I’ve never actually had dan congs before, tell me if it’s a bad or good idea to start brewing them in the same pot used for DHP.
Am I just way too attached to that one note from that one tea? How specific are you with what you brew in a yixing? Do you go by broad categories e.g. green oolongs, roasted oolongs, black?
Or by sub-categories e.g. wuyi oolong, dan cong?
Or even more specific like only a particular tea from a particular vendor?
Do you try to cultivate a particular note(s) for your yixing?
My first yixing has still only ever had one tea in it, Huang Zhi Xiang from Seven Cups. My other one is a bit more general but limited to raw puerh. If you find that special match made in heaven there’s nothing wrong with sticking with it :)
I dont own a yixing but will happily talk dan cong all day long. its my favourite drink ever, period.
for fenghuang (phoenix) dan cong then maybe try Mi Lan or song Zhong as they have a bit of bake behind them. I like those two from Jingteashop.com (beware the jingteashop DHP is not fruity at all)
Im personally a massive fenghuang fan, and I would suggest trying every one of them because they are amazing, but I have no idea how they would work in a yixing thats used for rock oolongs, no idea if that would work or not due to how light some of them can be. I can imagine having a wu yi oolong after a fenghuang might be quite nice, with all the added florals & fruit. T
As for something more akin to DHP like a Wu Yi Oolong then maybe try Tie Luo Han iron arhat. Ive had the Yunnan sourcing one and its really nice, im not sure of which other vendors have a good one but its one of the famous oolong types, like da hong pao
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