Friday, June 02, 2006
In the past, Shui Xian family was most popular among older generations in Chaozhou, Fujian and Hong Kong. Since this tea is mostly roasted, the "greener" properties which create problems in elderly health are dramatically reduced. Nowadays, younger generations are more trends oriented towards the lighter, more fragrance oolong in these regions.
For Shui Xian to fully unfurled, the shape of the Yixing and it's lid-footing's height is very important.
Because of the larger leaves size and shape. Pot should be wider in body, shorter in height and have a larger opening. Longer footing creates a "pressing" function in the higher tea to water ratio among the more roasted group.
Medium roasted Shui Xian like Dan Cong should consider a thinner wall pot, since they are mostly more delicate. Heavier SX like Tie Luo Han or High Fire Chaozhou's SX should use thicker wall, almost like Cantonese TGI: http://chadao.blogspot.com/2006/04/yixing-pot-old-and-new.html. This solely depends on different level of roasting, the quality of the specimen and most importantly, the person's taste.
Top is thinner wall, short lid's footing pot for my Dan Cong. Bottom is my thicker wall, long lid's footing pot for aged/high roasted SX. They both have been serving me over 8 years.
Posted by toki at 10:07 PM