I am wondering about the best shape of yixing to use for greener oolongs-a
li shans etc. I love the lemon peel top notes of the scent of those and I
was thinking about the Reidel wine glasses that are designed to enhance a
particular type of wine's fragrance. Does anyone have an opinion as to which
is teh best (in their experience)? For instance, is there anyone here that
has a separate pot for darker oolongs and one for greener ones or one pot
for da hong pao and one for a li shan? I am thinking that perhaps the
greener ones need to be a lower temp, so some type of yixing that might cool
off quicker? My main mental image is regular round bellied yixing versus a
tall one versus a flat one (the coin type) with the big mouth.

Does anyone have any experience with brewing green oolongs in a yixing and
what type of pot did they pick and how do they like it for the top notes?

Melinda

--
"I know. You know I know. I know you know I know. We know Henry knows,
and Henry knows we know it."
We're a knowledgeable family." ::smiles:: -Geoffrey, Lion in Winter