The so-called "Oolong seeks rhyme, Pu'er enjoys color", the focus of brewing "semi-fermented tea" is "increasing fragrance", and the focus of drinking is "seeking rhyme". The water temperature should not be too high, as it will easily damage the tea aroma. To achieve a balance on the temperature suitable for tea, the shape of the teapot is the primary consideration. The mouth of the teapot should not be too narrow, and the body of the teapot should not be too high. The capacity is suitable for small products, the most suitable capacity is between 120cc-160cc, if the capacity is too large, it will not be easy to dissipate heat.
Generally speaking, Zhuni is the first choice when choosing Zisha clay, but the scarcity and high price of Zhuni often give counterfeiters an opportunity to take advantage of it. People who are new to Zisha clay are not recommended to start with Zhuni.
Why is Zhuni suitable for brewing "semi-fermented tea"? Due to the large shrinkage ratio of Zhuni, it is not easy to fire. In the early days, it was mostly made of small pieces , fired in a high-temperature kiln, with a high mesh number and a thin carcass . This kind of pot has fast heat dissipation, low heat preservation, and the capacity is just right, so it provides the best choice for those who like "semi-fermented tea". Similar to Zhuni, the requirement for kiln firing is Duanni, but due to insufficient cohesive force, Duanni is more difficult to make Xiaopin pots.
Red mud is generally suitable for brewing oolong tea, because red mud is the essence of red mud. The shrinkage ratio of red mud is better than that of red mud. It is easier to fire and the kiln temperature is stable. In the early days, it was used for supplying tea in Taiwan and other regions. There is a huge demand, and most of them are made into horizontal pots of about 160cc. This kind of pot was the most common in Taiwan in the 1990s. It is generally used for brewing oolong tea. The longer the brewing time, the better the tea-making effect.
After the composition of purple clay is fired, more ferrous iron will be formed in the pot body. This ferrous iron can suppress the aroma of tea to a certain extent. If it is used to brew "semi-fermented tea", that feeling really not good! This is the reason why the famous "Jiazini" was hardly cared for in Taiwan in the early days, but "Jiazini" is indeed extraordinary in brewing Pu'er cooked tea. Maybe it is useful for all things!
