Green tea produces a light brew. A slight green color adds some life to the color of the brew. An alternative would have been celadon cups.
2. Thin walls.
I also wanted a light feeling of the cup on my lips. It matches the light feel of green tea well. So, I grabed my qingbai singing cups.
3. Neutral taste.
Porcelain! Also, it handles the heat better than glass. The taste comes out more precise. For the top quality greens from China, I would choose silver. But with this Taiwanese green, it would push it too far and release some astringency. Porcelain cools down much faster than silver, so that we mostly get the first light flavors.
4. Unity. Simplicity.
All the porcelain accessories are matching: teapot, cha hai, cups and mini jar. On the black side of my Cha Bu, it looks neat and simple. My zafang for used water isn't qingbai, but that's why I put it more on the side. And I don't want 'everything' to match. That would be too boring, wouldn't it? A Cha Xi is a mean to express oneself.
This 17 cl for 136 grams teapot is slightly bigger than most gongfu teapots (or gaiwans).
(The price of this teapot is same as the small ivory jar).
Green tea needs space for its leaves to open up completely.
Unlike Oolong, which performs best when it fills the teapot, green tea needs to get rid of its agressive youthful feel by floating freely in the vessel.
The brew will is light but tasty. The fragrances are flowery, fresh and subtle.
The result was a very good match between the tea, the ware and me!