One of the most common myths in the tea world is that you never brew green tea in clay, it will burn it, ruin the taste, or just make things unpleasant. However I have also seen others say you never really know a green tea until you have brewed it in clay...also, look at Japan for just a moment, their tea is rather sensitive to heat but the most loved brewing vessels are unglazed clay teapots. Being me I saw the rules of not brewing in a clay pot as a challenge, I wanted to see how it was different and why some tea cultures were perfectly ok with it while others were not.
So for today's test I am pitting pots against each other, using a vintage rice pattern porcelain teapot and a Taiwanese clay pot. Hilariously this is also a blind test, I brewed the tea and poured them into Chahais, Ben then poured the tea into cups and I have no idea which is which...he will then tell me after I try to guess. (He also tried it to see if the Tea Barbarian could taste a difference, turns out yeah he could) As for the rest of the tools I am using, for cups I am using the red and blue lined hat cups from Teaware.house, the Chaihais are both porcelain and have come from various places. The tea in question is Teavivre's Premium Dragonwell, fresh from this year, a tea which I have had each harvest of for the past four years.
Steep one, I used 175 degree water and steeped them for thirty seconds each, after Ben did his pour I took a sniff, the aroma of the tea itself was pretty light, cup A being slightly nuttier and sweet, where cup B was more vegetal. Tasting them, cup A was sweeter, almost oily in its mouthfeel, and rich with the taste of nuts and sweet snap peas. Cup B was a touch bitter, strongly vegetal with a more slippery mouthfeel, at the finish was a great sweetness though. If you are playing the guessing game, cup A is the porcelain and cup B the clay, so far it seems the myth holds up.
And for anyone who was curious, I have decided the Tea Carno's name is Huigan, the Gongfoolery mascot, because every series needs a mascot.