That means that this bowl was specifically made for green tea. This makes this contest quite interesting, especially after the porcelain bowl proved superior to yesterday's woodfired natural clay bowl.
This time, the difference between the tea made in the 2 bowls isn't as obvious as yesterday. The green tea in the thin porcelain qinghua bowl is slightly better displaying the fresh and flowery fragrances. However, I feel that the Jianyang bowl improved the taste considerably: more sweetness, more harmony and a longer, thicker aftertaste. This more than made up the fact that the fragrance was slightly less pronounced. Also, the tea remained warmer in the Jianyang bowl than in the thin porcelain.
This temperature difference is a clue to what makes this bowl perform well: The good heat retention is explained by a clay with a high iron content and a thick glaze. More heat means a better extraction of flavors from the leaves. (This is an advantage only if the tea is of good quality and doesn't turn bitter!)
The other difference is the color of the leaves. The white background of the porcelain lets us see the light hue of the brew. With the black glaze, the brew is more transparent. The green open leaves look dramatic and shiny in the black bowl.
Let's enjoy Summer Freshness with a 10% discount on my green teas until mid August!
My name is Stéphane Erler. I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.