Before I understood some things about "real" tea, I found a China Black
(Red) that I really liked so I bought a yixing for it...I still use that pot
for that tea. In a like manner I have a pot for TKY and a pot for
DaHongPao. I don't do greens (as a rule) nor Pu'er. Everything else gets
the 1920's Brown Betty my wife bought me for my birthday or a Thrift store
ceramic. If I continue true to form I will need several more yixing for the
oolongs that I am finding irrestible.

Doug
"Mydnight" > wrote in message
oups.com...
>I have been drinking Chinese tea for a while, but I only really began
> to truly know how to appreciate it after I spent much time in the many
> teashops here in the Guangdong province. The first person that taught
> me gongfu cha was from Chaozhou and there it's seen that tea is
> something to be shared with others. I usually drink tea when I invite
> someone to my home so I can prepare the tea gongfu style. When it
> comes to my wulongs and pu'ers, I always use gongfu with zi sha or a
> gaiwan.
>
> As for my greens, I just use the glass cup method. One of my friends
> brought me back some excellent zhu ye qing (green from Sichuan) when
> she visited recently.
>
> My question to you is how do you most often prepare your teas?
>