Are Expensive Gaiwans Actually Better, or Are We Paying for Aesthetics?
An expensive gaiwan is not automatically a ...
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Why Do Experienced Tea Drinkers Often Prefer Plain White Porcelain Gaiwans?
Experienced tea drinkers often prefer p...
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If You Could Only Own One Gaiwan, What Size and Shape Would You Choose?
If you could own only one gaiwan, a medium-...
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Does the Material of a Gaiwan Actually Change the Taste of Tea?
Yes, the material of a gaiwan can change how tea ta...
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Young raw Pu-erh often tastes bitter or astringent because its fresh leaves contain naturally occurring compounds such as catechins and other polyphenols, while the tea has not yet undergone the long-term transformation associated with aged Pu-erh. Bitterness and astringency are not automatically signs of poor quality; their intensity, balance, and aftertaste matter more.
Tea can taste better after several infusions because the leaves gradually hydrate and open, changing extraction and revealing different layers of aroma, flavor, sweetness, texture, and aftertaste.
This is particularly noticeable with Chinese oolong, black tea, white tea, and many pu-erh teas.
