Search found 116 matches

by Baisao
Wed Aug 15, 2018 9:31 pm
Forum: China & Taiwan
Topic: Is this a 70s pot?
Replies: 18
Views: 847

Re: Is this a 70s pot?

Even the green sticker is poorly faked.
by Baisao
Thu Aug 09, 2018 11:10 pm
Forum: China & Taiwan
Topic: A hairline crack
Replies: 12
Views: 312

Re: A hairline crack

MarshalN collects Japanese antiques: he said kintsugi'd items aren't meant to be used again. I told him I was served salad (shredded cabbage) on a kintsugi'd plate at a fancy tonkatsu place in Tokyo and he was very surprised and said it really shouldn't be done. This is along my line of thinking as...
by Baisao
Mon Jul 30, 2018 5:00 pm
Forum: China & Taiwan
Topic: Repair suggestions?
Replies: 9
Views: 176

Re: Repair suggestions?

You can also try a kitsugi repair yourself from online kits. It'll cost about as much as the pot but you would be able to repair your friends items as well.
by Baisao
Sun Jul 15, 2018 1:00 am
Forum: Green Tea
Topic: Sencha: what water temp do you use for the second cup?
Replies: 9
Views: 485

Re: Sencha: what water temp do you use for the second cup?

ShuShu wrote:
Sat Jul 14, 2018 9:31 pm
Thank everyone for sharing their experience.
Baisao — your setup gave me the best third cup. Gentle and full of flavor. Thanks!
I’m glad we could help. :-)
by Baisao
Sat Jul 14, 2018 2:08 am
Forum: China & Taiwan
Topic: Porcelain and Hongni
Replies: 2
Views: 179

Re: Porcelain and Hongni

In my experience there is no comparison between porcelain and hongni (or any other quality clays). I have yet to find a porcelain teapot that made tea the same as an unglazed teapot. Further, my experience is that a gaiwan produces a less aromatic liquor. This is just my own experience and I imagine...
by Baisao
Fri Jul 13, 2018 12:41 am
Forum: Green Tea
Topic: Sencha: what water temp do you use for the second cup?
Replies: 9
Views: 485

Re: Sencha: what water temp do you use for the second cup?

Off boil for sencha is dippy. These teas are crafted for lower steeping temps. My temps range from 145-175° for sencha (even lower for gyokuro) using a kyusu that has not been pre-warmed. The first two steeps are about the same temp (156° on average), the third is a little hotter. I pay close attent...
by Baisao
Thu Jun 21, 2018 6:46 pm
Forum: General Discussion
Topic: How does it taste? 4 people, 5 opinions
Replies: 6
Views: 385

Re: How does it taste? 4 people, 5 opinions

You’re sweet, Ethan. I wish our countries were more understanding about situations like yours. The globe is open and inviting if you’re a corporation, not so much if you are a couple. Cheers to you and Nit! I hope you can find a way to spend more time together.
by Baisao
Wed Jun 20, 2018 10:24 pm
Forum: China & Taiwan
Topic: Where are the other Factories?
Replies: 13
Views: 517

Re: Where are the other Factories?

I second what Steanze said. There are many examples in Dr. Liu’s book on Factory 1 teapots with square zhongguo yixing seals. Some applied sloppily.
by Baisao
Wed Jun 20, 2018 7:23 pm
Forum: General Discussion
Topic: How does it taste? 4 people, 5 opinions
Replies: 6
Views: 385

Re: How does it taste? 4 people, 5 opinions

More importantly: how long will this relationship last if Nit doesn’t like tea? :D
by Baisao
Fri Jun 08, 2018 8:18 pm
Forum: Blogs, Podcasts, & Vlogs
Topic: Wenshan Bao Zhong (part 2)
Replies: 10
Views: 805

Re: Wenshan Bao Zhong (part 2)

I roast and reroast my own stash of baozhong: been doing that for the last three or four years now! I had green baozhong die on me and after roasting, it was excellent! I recently reroasted some aged (and roasted) baozhong that the humidity got into. I wonder how it's doing...I put it away to rest ...
by Baisao
Fri Jun 08, 2018 11:58 am
Forum: Kettles
Topic: Quite the exquisite brazier
Replies: 1
Views: 165

Re: Quite the exquisite brazier

May I borrow $10,000 dollars?
by Baisao
Wed Jun 06, 2018 2:47 pm
Forum: Blogs, Podcasts, & Vlogs
Topic: Wenshan Bao Zhong (part 2)
Replies: 10
Views: 805

Re: Wenshan Bao Zhong (part 2)

I roast and reroast my own stash of baozhong: been doing that for the last three or four years now! I had green baozhong die on me and after roasting, it was excellent! I recently reroasted some aged (and roasted) baozhong that the humidity got into. I wonder how it's doing...I put it away to rest ...
by Baisao
Wed Jun 06, 2018 2:44 pm
Forum: China & Taiwan
Topic: ID help... Guihuasha clay
Replies: 33
Views: 1285

Re: ID help... Guihuasha clay

The conversation is becoming quite fun :) I agree! As frequently happens, we find more common ground as we open the discussion. I fret that too many of us have dogmatic beliefs that are not borne out by experience and experimentation, yet we hold on to the detriment of ourselves and others. I am gl...
by Baisao
Wed Jun 06, 2018 9:49 am
Forum: China & Taiwan
Topic: ID help... Guihuasha clay
Replies: 33
Views: 1285

Re: ID help... Guihuasha clay

Can you please explain? I mean to open the rear of the lid just enough to let air in by pressing forward on the knob. I should have been more clear about that. Contrary to what steanze said just above, it does not have to be messy. It is only messy if you are pouring with the pot tilted too far so ...
by Baisao
Wed Jun 06, 2018 9:46 am
Forum: China & Taiwan
Topic: ID help... Guihuasha clay
Replies: 33
Views: 1285

Re: ID help... Guihuasha clay

I haven’t found many absolutes in GFC and taste varies from person to person. With this in mind, I respectfully disagree regarding the importance of pour speed and the affinity of yancha with lao zhuni. I also brew yancha in late Qing and ROC lao zhuni as well as late '60s F1 hongni. I am not advoc...