🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦 on Nostr: nprofile1q…targs I'd also add most Chinese greens to the list of teas you don't put ...

nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqzdp33shl69xr0uq3x8n5gsjykq9upycwh6nqm02c3f6x0frrn0dqftargs (nprofile…args) I'd also add most Chinese greens to the list of teas you don't put into clay. The flavour build-up from those can turn a tea very bitter. For greens you want Jingdezhen ceramics or glass: basically anything non-porous. For wulong or black or pu'er (specifically aged raw or any cooked) unglazed clay is the way to go.

(I have some friends who use a specific pot for a specific tea, not family, but I think they're going too far.)