u/L0tusL3afs

Dear r/tea community :)

I recently got a brand new Nixing Hanwa from Mud&Leaves and decided to use it primarily for aged whites, roasted oolongs, and black teas (red). (Good idea?)

However I’m debating whether I can also use it for sheng/shu puerh. My main concern isn't necessarily the general pairing, but whether the heavy oil build-up and intense patina of shu puerh will dominate the clay.

Do you think sheng & shu would create too much residue or a scent memory that would negatively impact the more nuanced notes of an aged white or a roasted oolong? Or is Nixing forgiving enough to handle shu alongside these other categories?

Thanks a lot in advance :))