Over the last few weeks, I've shifted my focus away from blogging to start working out some book ideas that I've been conceptualizing for a long time now. I would, however, like to answer a question that was posted by a reader some time ago:
Out of curiosity, as somebody who likes to drink wu-yi teas, and especially da hong bao when affordable: could you ask Mrs Kim which type of tea pot she does recommend for wu yi teas, and da hong bao? It would be great if you could post her answer when convenient.
All best! VladimirApologies for the late reply, Vladimir, but here it is now!
I actually spoke to Prof Ahn about this a long time ago and he told me that Biao Zhun (standard) teapots are especially good for Wuyi yancha as well as Pheonix Dan Cong. He brought in this little 25ml Biao Zhun pot and recommended for me to use it with Da Hong Pao. The small size is appropriate for expensive teas, which you'd like to use with care.
People tend to doubt that I can even fit yancha leaves into it without breaking them, but with a little care, they fit perfectly well.
In Mrs Kim's opinion, the quality of the clay is more important than the shape. (As Prof Ahn once said to me, "Best tea, best teapot!", meaning the higher quality the leaves are, the higher quality of teapot they deserve.) Over the past few weeks, I've had the pleasure of tasting their incredible 1997 Da Hong Pao a few times, and each time was with a different style pot; a dragon egg, a "stone ladel", and, this morning, this antique pear teapot.