I recently became the
proud new owner of a Bian Hu Lu Ni pot from the on going yixing garage sale
. This pot has been used by its previous owner
for yancha. With in minutes of opening the box I put that match to the test and
I find it to be a good fit. The pot does a good job of settling the
abrasiveness of the fresh charcoal roast on EOT's 2011 Dancong Yancha
. I will probably end up using this pot for
yancha as it is a much more reasonable size for rock tea at 95 ml than my 125
ml shia piao. But I feel I owe it to the pot to play the field
a little bit before committing it to a rocky marriage.I
have been warned that this pot can subdue aromas so it may not be the best
match for young sheng. But this pot may be a good match for adolescent sheng.
Tea's that are in that transitory stage that have started to gain some more
mature flavors yet still have the edge of youth.
To test this pairing the 2003 Yi Wu brick
from Houde seems a good choice. This brick has been stored in Taiwan
birth giving it a little boost in the ageing process. Being from Taiwan
guess that this is a brick of a slightly higher caliber than other bricks. In
order to see the degree of change I decide to rotate infusions of the tea
between this pot and my thrift shop shui ping.
I start the first
infusion (9grams) in the Lu Ni pot. It is immediately apparent the effect that
the pot has on the tea. None of the roughness that I had experienced with past
sessions is present. It rounds the tea almost the perfect amount not going so
far as to dull the tea but just removing a little harshness. This tea is of the
camphor, leather, and tobacco nature being of a lower flavor profile. It has a
very slight drying effect on the tongue. There is a long lasting but not strong
In switching the tea from one pot to the other I notice that the tea while
easily fit into the Bain Hu must be forced into the Shui Ping. The tea is
slightly more astringent and the mouth feel is missing a little something that
was added by the other pot.Yet I was actually expecting the difference to be
greater. This tea has that much sought after Zhang Xiang (camphor) taste. I do
not know if I have ever had a truly mature taste. But I have a feeling that this is a stage in development and teas do not tend to keep this taste as they become more mature.
The wet leaves show some serious
looking large, thick, and hairy leaves that have been well rolled and take some
time to unfurl by hand. not your avg brick seconds.
The tea and pot both I feel
are both good scores. The only significant fault that I find with this tea is
its durability. The tea seems to suddenly drop off .Unfortunately at the time
of writing this I discover that they have sold out.
It would have made the job of choosing a
tea for this pot had not been such a good match for this tea. I wanted to use
this pot for yancha. But I should try to let the pot choose the tea it is best
suited for and not let my needs and preconceived notions on clay and shape
determine its mate. Either way further testing will most likely be necessary.