Guang Yun 1980's - 7g - what size pot ?

Personally, I'd suggest using the 100ml pot with all the leaves, and brewing fast infusions -- water should be in and out, adjusting for taste and depending on the sample's storage condition.

MarshalN

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I have a 40 ml gaiwan just for such teas. I'd use perhaps half of the 7 gram sample in my gaiwan. That would give me two trials. Preheating the gaiwan is of course really important at that size.

Absolutely. Seven grams of a 1980's Guang Yun is to little for a 150 ml yixing in my opinion. In any event, I highly recommend a gaiwan since this is your first trial, and you want to get the true essence of the tea sans clay effects.

Of course. I suspect my post is redundant, but I hope it offered something of some small benefit.

By the way, please let us know what you finally decide, and share your impressions of the tea with us. I've drunk Guang Yuns from the 1960's, 1970's, and 1980's, and even one purported to be from the 1950's,. but I think that last was later disproved. I like them, even if they were not produced in Yunnan.

Cheers, Michael

Thanks Michael, no, not redundant at all - am just waiting for the time to sit and enjoy - you can't do that amongst doing the dinner and dishes ! It's a public holiday here on Friday so I'm setting aside some time then. I might even treat myself to a Jose Piedra after the tea ;-)

I was leaning towards my tiny green zisha but as you pointed out I'll be able to experience the aroma and colours better in that. I'm also assuming very short brews and then adjusting accordingly ?

Cheers Mal Oz

I'd find a half liter cup/pot, half the quantity, and drink off the top. You'll get several infusions but enough volume to enjoy each without scratching your head. I basically purchase recent puer by the kilo. Nothing worse than buying a tea and knowing you are going to run out. My experience with samplers it isn't what you get when you order by the jin.

Jim

Drac> Greetings,

In principle I would side with Michael. I have a couple of 40ml gaiwans just for sampling crumbs. However I also have a 40ml Yixing pot dedicated solely to aged puerhs. I use 2.5g to 3.5g and get shot glass sized steeps out of it. I find it is a great way to stretch the pleasure of those expensive crumbs of drinkable antiques.

Mike

GYG of the 80s is usually divided into 3 stages: the late 70s to early 80s, the mid 80s, and the late 80s. They taste quite different from each other, but generally from the mid 80s onwards - at least in those I've tried - the liquor is thin and lacks the punch of a good aged pu'er to allow it multiple steeps.

Personally for a 80s GYG I'll use a porcelain gaiwan which serves up about

100ml of tea; steeps should generally be quick short ones, but you shall have to adjust according to the tea, since they may vary. When you have registered the notes of the tea - should be so by the 5th steep, transfer to a yixing pot if you like of larger capacity -200ml perhaps?

Steep for rounds till you think the tea has thinned out, then, fish out a clean stainless steel pot, fill it with about 500ml of water (I'll recommend bottled Tasmanian Rain Water), and when it boils, throw in the leaves and let boil till the water turns amber. The tea may still surprise you...

Alternatively if you can use a glass kettle for the tea boiling experience.

Danny