Tuesday, July 08, 2014
Yesterday's brewing of the Xue Li Gankou green tea in 2 bowls has inspired me to make another experiment. Today, I'm using another green tea. This one is from Wenshan, made from the qingxin Oolong cultivar this spring.
Again, I compare how the same tea tastes when brewed in 2 different bowls.
The first bowl is yesterday's winner: the qinghua porcelain bowl.
black glazed hare's fur Jianyang bowl (Fujian). This style of bowl originated during the Sung dynasty (960-1279), when green tea powder was whisked in such bowls.
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 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!)
my green teas until mid August!