I am brewing up a little of a bingcha (? larger than a tuocha but
still bowl shaped) that I got at my local Asian market...it wasn't
expensive. It looks black. I am wondering from those that do this, how
many yixing do you devote to puer and how do you separate them out,
i.e. do you put green in one and black in another, that would be two
pots, or do you break it down even further? I wouldn't know how,
personally, except by age, but then you have to take the vendor's word
for the age, or guess if it's not stated.



I'd like to get a yixing for puer but I wouldn't know what to season
it with, since puer's so strong I'd be afraid to use anything cheap. I
can imagine it is QUITE different making it gongfu and making it in a
glass pot like I did this morning.