Poulpi said

Possible tea combinations in few Yisxing teapots

Hello everyone,

When someone does not own 7 Yixing teapots (or more),
To what extent is it possible to brew different teas in the same teapot ?

What are the possible matches, and the ones to avoid when someone owns 2/3 teapots

Thank you !

5 Replies
Uniquity said

As I understand it, mixing teas in one pot isn’t really a good idea, you’d be better off dedicating the pot(s) you have to one tea each and using an alternate method to brew other teas such as gaiwan or ceramic teapot. I’ll wait for others with experience to chime in though, as I’m not a yixing user.

Poulpi said

That’s my initial thought as well, but I was asking myself if there was another way …

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Wonks said

I disagree. I think, if you’re willing, multiple teas in one pot is just fine and will give it an extraordinarily unique note. I adore wuyi and wouldnt mix other teas in my wuyi pot, but that’s because I don’t want to taint that specific flavor. I know most steepsters love to blend, try seasonals, and etc etc etc…. I think they would be a prime candidate for a mixed pot. I, however, am very minimal, so I am not interested in mixed patina. I think you would have to step back from the traditions, and think of teas and their patina as cooks think of seasons and spices since, in essence, that’s exactly what a patina is.

On a side note, I’ve read reviews on teavana “yixing” pots and it’s apparent that they aren’t aware of the “yixing rules” and their reviews always lack comments about negative taste.

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I don’t have experience yet in yixing either but I am aiming for 3-4 teapots. One for dan congs, one for shu puerhs, one for sheng puerhs, and maybe one for jasmine teas. As far as I am aware that is about as general as you can get for tea types and yixing without muddling the flavors.

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When I started I generally designated a pot for either green or dark oolong or Puerh. With all the choices available within those groups, that’s a lot of teas to try with only three Yixing pots. Anything else went into a fairly inexpensive glass pot.
My next addition was a Chao Zhu pot for Dan Cong Oolongs.

I don’t know if my choice was strictly “orthodox” or not but it suited me fine. And I’ve often suspected that the tradition of only one kind of tea to each pot was really because when the tradition began, people generally only had one kind of tea available to them: the tea that was grown in their local region. And for that matter, probably only one pot.

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