Strangely, the weather turned cool today, the eve of Dragon Boat Festival. So, with all my new 'Earth and Fire' accessories, I felt like cooked puerh to warm up and relax. I flaked some of my 1990 wild Tuo Cha and set up this Cha Xi. At first (right), I used 3 similar cups with stand. Then (above), I replaced two with my qingbai 'singing' cup (up) and a 7 days fired cup (right) to compare.
The earthware teapot softened this puerh further, as if it had aged several more years. With the thin glazed qingbai cup, it felt mellow, but also very light in taste. This was very nice, but somehow unexpected given the earthy cooked puerh fragrances. It's a little like a 'Susan Boyle' experience: the looks don't fit the voice or, here, the taste doesn't fit the fragrance. It's a wonderful and refreshing experience to feel fooled by your instincts!
With the original cup (left), again, the double action of the teapot and the porous cup proved too strong for the tea and it tasted too weak. (Best to use with a glazed tea vessel and/or a rougher tea).