> 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 personally use 3 pots for puer, but am considering more. I use 1 for
young green puer, 1 for old green puer, and the 3rd for blacks.

>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.


Season it with the same type and grade of puer that you intend to use
the pot for. If you look under "Yixing" on my site there are several
guides to seasoning a new pot.

There is a significant difference when using a Zisha pot as compared
to ANY other brewing method. Most believe that the tea is actually
enhanced by the seasoned pot. On the other hand the engineer in me
wants to reduce the variables to achieve repeatability, and the amount
of seasoning just introduces another variable.

All of that being said I believe that centuries of Chinese Culture
cannot possibly be too terribly wrong. My suggestion for the
uninitiated would be, a single zisha pot dedicated to black puer is
the right place to start. If you decide you really do like this
method, and tea, you will naturally grow and experiment from that
foundation.

Mike Petro
http://www.pu-erh.net
remove the "filter" in my email address to reply