I drank the Yetang aged dongding oolong today again, but using my new teapot I acquired a few weeks ago rather than a gaiwan. Even though I used less leaves, I think the result has been very good. What, though, is it that makes teapots work better? Temperature? The clay? I’m not totally convinced the clay is what does it entirely. I suppose the fact that a pot keeps higher temperature than a gaiwan might be part of the reason, but is that it? Or is it placebo?
I have friends who swear by pots and will never use gaiwan unless they have to for one reason or another. Then there are some (albeit a minority) who generally only use a gaiwan.
Over time I’ve migrated more and more tea over to pots… but it’s not always possible to do so, and when I evaluate a tea I’d prefer using a gaiwan sometimes, although even that’s changing these days. I can just see myself end up with a few dozen pots… oh, the horrors