I finally have a glazed gaiwan of comparable size to my young sheng clay pot, so that I can do a side by side comparison. I used this particular tea for that purpose, as I haven’t tried it in a while.
The tea itself hasn’t changed much. It is still very floral with a strong honey sweetness, a chalky mouthfeel and a green bell pepper flavour to it. The main characteristics are its incredible longetivity and huigan (given the price). In some sense, this is the perfect tea to explain what huigan is to people who are not into pu’er.
As far as the pot comparison is concerned, I found very little difference. The glazed gaiwan yielded a bit more astringency and bite initiallly, and a slightly more vegetal profile overall. On the other hand, the tea from the clay pot was less floral and a bit more brassy. All in all, the difference was negligible I would say.
Flavors: Astringent, Floral, Green Bell Peppers, Honey, Sweet