Sunday, December 6, 2009
With the last of my Jing tea shop Qi Lan, I am doing a head to head brewing compareing my decently seasoned Yixing pot to a neutral eggshell gaiwan.
Keeping in mind I'm probably a bit brainwashed as to the qualities each of these possesses. The most notable thing I have is the one in the yixing has so many more layers and so much more depth to it. If I'm to consider the porcelain as a clean slate and only that tea, then it strikes me that yes the yixing is seasoned, and while its producing better tasting tea, its in all honesty traits from many different teas, rolled up into one, and while the main character is the tea in the pot now, it gives off layers and depth from so many other teas.
That being said the porcelain seems to be lacking in the aroma, and slightly on the taste. But one thing thats just been baffling me is the mouth feel from the porcelain just seems so much better. its like a smooth velvet while in the yixing its like a standard pair of jeans. And actually the second infusion I like better in the porcelain as all the main flavor components are there except in the yixing the roasting is emphasized whereas in porcelain its noted but it is not the focus.
This just keeps on surprising me the further into the infusions I go the more I can tune into the differences and now they seem almost like night and day. And I'm not entirely sure which I like better as they are so different that they offer different things, and its quite surprising that the same leaves can make two cups of tea so different under the same conditions.