TeaForum.org

LeoFox actually, I want to revise my assessment: if pot A is Chaozhou it does not look like pure Chaozhou clay, more like some modern clay that could be anything. Same for pot B, what I meant by modern Hongni is that “who knows what’s in there, non descript red clay” Thank you for the warnings. Pro...

Bok wrote: ↑

Sat Oct 03, 2020 9:56 pm

LeoFox wrote: ↑

Sat Oct 03, 2020 9:49 pm

Bok wrote: ↑

Sat Oct 03, 2020 9:44 pm

LeoFox 1 looks indeed like some sort of modern Chaozhou.

Pot 2 no older than late 80/90s in my opinion.

Any idea what kind of clay for pot2?

Looks like modern Hongni.

Thanks! Maybe i will try it with yan cha

Bok wrote: ↑

Sat Oct 03, 2020 9:44 pm

LeoFox 1 looks indeed like some sort of modern Chaozhou.

Pot 2 no older than late 80/90s in my opinion.

Any idea what kind of clay for pot2?

I recently received two pots from my aunt in China. Pot 1 was purchased early 2000s during some chinese art show. Pot 2 was purchased much earlier, She doesn't remember when or the circumstances (she is in her 70s). I think pot 1 was clearly wheel thrown. Maybe a cz. I was wondering if i could get s...

Did you ever end up trying it with roasted oolong? I did, but I personally think it works best for things unroasted or lightly roasted at most. I stick to sencha/gyok with it mostly, as it seems to do very well with Japanese teas. If you end up experimenting with the clay and other types of tea, le...

tendingtropic wrote: ↑

Thu Oct 01, 2020 3:07 pm

I love the diversity to be honest, but if I had to choose, i seem to lean more towards the chinese green teas, and the oolong diversity (the jury is still out)
not yet sold on puerhs or black teas (can be nice ofourse, but socks still on).

Which teas of his has been the best for you?

debunix That is an amazing green! Did you end up eating the leaves the next day? To me, it is often a good thing if a gyokuro is not an umami bomb. To quote hojo from one of his news letters; I believe most of those who tasted Gyokuro might have the impression that Gyokuro gives a very strong seawe...

I think cleaning teapots is much "simpler" than cleaning coffee brewing instruments, especially in terms of dealing with the grinds.

After several 2 to 3 am email exchanges, i caved, and pulled the trigger on a kobiwako shibo and a reduced fired akitsu pot, as well as some tea... At one point, he suggested reduce fired nosaka: The earlier batch of Nosaka tends to reduce body and therefore people feel flavor has reduced. It does n...

I wanted to add to the thread something I was experimenting with just today in Kobiwako. I can't say that this works across the board, but my recent experience is as follows: With my sencha, I'll admit I usually only go for 3 steeps. I can often squeeze out 4, but I often really find myself less ke...

https://images-na.ssl-images-amazon.com/images/I/81FrZ9qnARL.jpg https://pictures.abebooks.com/isbn/9780517200148-us.jpg https://images-platform.99static.com//s5A_N53FjpP9if_oOVpMa2f52vY=/0x0:960x960/fit-in/500x500/99designs-contests-attachments/94/94221/attachment_94221829 https://encrypted-tbn0.g...

Many of his blog articles describing his obsessive searches are pretty entertaining. His level of obsession reminds me a little of Hojo.

This morning had a taiping shida hou kui from teavivre. Vendor claims harvest date is April 16, 2020 and that processing was by hand. Images of leaves: https://1.bp.blogspot.com/-KIxaVzSYLWk/X24e63kDvbI/AAAAAAAAJY0/vnCPULRCW68rilM6KdcT2XmPHoL0FmuiwCLcBGAsYHQ/s2048/20200925_115605.jpg https://1.bp.bl...

@faj
Have you ever had any trouble with burning your fingers on the houhin?

Also, did you get any clash with using gaoshan and sencha in the same pot?


In general, i prefer flavor and mouthfeel over aromatics for most tea except for chinese green.

@faj
Thank you for your detailed report! Initially, i wanted to get one shibo for japanese and one side handle for gaoshan, both kobiwako.

Your report makes me want to get one kobi and one mumyoi now