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Tried this last night in my new Chao Zhou teapot from Tea Habitat, and compared it to a porcelain gaiwan. I’d recently tried one of my other Dan Congs in the Chao Zhou, and that particular infusion seemed to lack a lot of the high notes from the tea, so I was a little worried about that. This is a young pot, having been used only perhaps a dozen times since first seasoning, so I suspected it of taking more than giving to the teas.

As it turned out, I could not tell any difference. Both were fruity, sweet, spicy. I will continue to use the pot and work on its seasoning without worries. But I am almost out of the Po Tou, so there will not be very many more infusions to come.

Preparation
195 °F / 90 °C 0 min, 15 sec
deftea

I think we have the same pot.

Thomas Smith

Hmm, I’ve been eying one for a while now and now I think I won’t buy it. I already have an yixing pot I’ve been using for some time with dancongs and it feel like it would be a waste of all that effort and a perfectly good pot to start over. Thanks for your comparison to the gaiwan!

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deftea

I think we have the same pot.

Thomas Smith

Hmm, I’ve been eying one for a while now and now I think I won’t buy it. I already have an yixing pot I’ve been using for some time with dancongs and it feel like it would be a waste of all that effort and a perfectly good pot to start over. Thanks for your comparison to the gaiwan!

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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Los Angeles

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