Brewing Tieguanyin Tea - Gaiwan Versus Gongfu Style

by Julian
(Horsham)

What is the best way to brew Anxi Tieguanyin tea (Iron Goddess)? I check out my understanding with Danica...

Not all oolong tea should be brewed gongfu style. Some experts recommend gaiwan (porcelain) for Tieguanyin tea. However, almost everyone recommends gongfu style (claypots) for Wuyi and Phoenix Dangcong tea.

Harder vessels such as glasses and porcelain distributes heat faster. It promotes the lighter, more fragrant elements.

This suits Tiegunyin tea better. It is more floral and fragrant. It is sometimes called the Champagne as oolong.

Softer vessels such as Yixing teapots distributes heat slower. It promotes the heavier elements. So it is better suited for the rocky aftertaste of an Wuyi Rock tea?

When I pop the question to Danica, she gives it a twist in her reply ...

According to Danica, she has always preferred gaiwan for Tieguanyin tea and the greener oolongs.

However, she has a nice Yixing pot that is made from more highly roasted hong ni clay.

The word on the street is that for Tieguanyin tea and more floral oolongs a hard zhu ni clay is the best vessel for brewing, but these are extremely expensive and hard to find.

My conclusion? Use a hard vessel (porcelain or glasses) for the Iron Goddess tea, or any other your greener oolong teas.

If you are brewing gongful style, pick a more roasted pot.