Hi Gabriele! Nice video, but I'd suggest a different experiment for you, with less variables for failure, and more clear (if there's any) differences. 1. Brew a couple rounds of tea in a porcelain Gaiwan into a pitcher. 2. Distribute the brewed tea between the Yixing Pots you want to measure and one of your cups (control cup) 3. Wait for the teas in the pots to cool to room temp. 3. Decant into the other same kinds of cups. At this point all your tea should be at the same temperature. 4. Taste. The differences will be much more exaggerated than when hot. With this experiment, you can remove such variables from the equation, such as: Vessel size, Brewing time, pouring speed, Different vessel shape etc. And only measure the effect of the clay. Not its heat dissipation curve, so there's much less chances for error. Pre heating and other things, you can control by your liking. Good Luck!

@nannuoshan

4 жыл бұрын

Thanks for proposing a new experiment Youzi. I see the advantage of it but maybe also a drawback: it is not very close to how you would use a Yixing teapot, since the brewing would be done in another vessel (gaiwan) and then the tea liquor, without leaves, would be left in the Yixing to get influenced by it. This is good to enhance the differences, but the outcome might be different than the process of steeping directly in the Yixing teapot. as for "more clear differences"... when we performed this experiment we didn't notice such a great difference; that's why we suggest everybody does the experiment themselves as we might come up to different conclusions... at the end it's a matter of taste.

@youzi-teapotandtea3189

4 жыл бұрын

@@nannuoshan The above mentioned experiment is more for testing the supposed "Magic Clay" effect on the tea, and not a test to see the difference between a Gaiwan and a Teapot. It's like a best case scenario, to be able to even notice if there is a difference. As you said in the video, the difference is not that big, which could be also attributed to the different heat cool down of the teapots compared to the Gaiwan, but the different variables have to be separated for drawing conclusion. Is it because of the "Magical" Yixing clay, or is it just because teapots behave differently compared to a Gaiwan.

nicely done, took care about all things i would have questioned further immediately.👍 -Ralph

This is a good candidate for the triangle test

@nannuoshan

4 жыл бұрын

Hi Charlie, what do you mean by triangle test?

@charliegierling8445

4 жыл бұрын

@@nannuoshan (XXY) - three unknowns, test is which is odd one out (Y = 1, Y = 2, or Y = 3). In this way can find out if there one can taste the difference between Gaiwan and Yixing. Or two types of Yixing.

@nannuoshan

4 жыл бұрын

@@@charliegierling8445, I understand now what you mean; yes "find the Y" is a good exercise! I will consider it for the next tea experiment video which is in preparation and for which I was already considering having 3 "sets" at a time. Thank you!

Really like your series on the brewing materials, also the kind of scientific approach in your experiments! In my ones, i use good bottled water to focus on the tea. Zhuni tends to bring out both high and base notes, it was the most harmonious profile for me. Gaiwan lacked quite a bit on the deeper notes. I drink dark (er) teas using mostly gaiwans for convenience. What i was missing on YT was content you seem to cover now, big thanks for that! Also I'd really like to see you compare different clay (some yixing, also jianshui and nixing) on some darker/harsher teas to explore how they work on rough edges! Thumbs up, greetings from Leipzig!

@nannuoshan

4 жыл бұрын

Thanks for your opinion and experience! The comparison with Jianshui would definitely be interesting; we don't have Jianshui at the moment, as they are better known in the Western world than in China; somehow the western retailers made a good job in advertising Jianshui in Europe and USA, but actually in China very few people know them. But your idea gave us another idea: comparing gaiwan and Yixing teapots with dark, intense tea, rather than with white teas, as done in this video. We have written it in our to do list!

@einwaldlux755

4 жыл бұрын

@@nannuoshan Good idea! For most tea drinkers these would be yancha kinds i guess. Trying tianjian and liubao these days. :)

@nannuoshan

4 жыл бұрын

Yan cha are certainly a good opinion, but any roasted oolong would do, both from Taiwan or south Jujian. Also aged teas would be good candidate, as well as full-bodied Sheng Pu'er of 10 years and more.

@einwaldlux755

4 жыл бұрын

@@nannuoshan looking forward to a whole new series :D

@bryanooi8815

2 жыл бұрын

@@nannuoshan true, I never heard of Jianshui pots before. I have many YiXing pots of Duanni, Zhuni and Zhini. I even collect ChaoZhou teapot and Japanese red clay pots. But never heard of JianShui pot.

200 degrees centigrade!!!!!!

I'm sorry, you seem to think that it is of not importance that you are pouring the water back into the kettle after warming the pots and gaiwan at 6:39 (at least that is how i am reading you here). This kind of thing is what tanks experiments in science. It introduces uncertainty that will put you whole dataset in doubt. You can not be sure that pouring back the water does not have and effect without doing side by side comparison for pouring back and not pouring back. As somebody just doing this for fun, I can see how it is a bit much to invest in glazed and unglazed different clays in the same shape and volume, hence the gaiwan vs two differently shaped pots with roughly the same amount of brewing space, but I don't see why not avoid the thiny uncertainty with the pourback?

For green and white teas, YiXing teapots are not the most ideal utensil. But if you drinking Puerh ripe tea, Oolong teas and other dark teas. YiXing pots are indispensable