Search found 563 matches

by Baisao
Thu Jan 23, 2020 1:30 am
Forum: China & Taiwan
Topic: Yixing
Replies: 652
Views: 69711

Re: Yixing

So is wind/flower glaze desirable? You should assume, that from 1980 all teapot has Barium carbonate added to it, in a random amount. Wind glaze can be a sign of the teapot not having Barium added, however not having wind glaze on the pot, doesn't mean it has Barium in it. Mathematically: Wind glaz...
by Baisao
Wed Jan 22, 2020 11:40 pm
Forum: Tea Swap
Topic: A bunch of hand made Bi Luo Chun I wont drink
Replies: 3
Views: 123

Re: A bunch of hand made Bi Luo Chun I wont drink

I’m interested. BLC is one of my favorites. Please DM me with details for what you are asking for a can.

My last purchase of Taiwanese BLC was underwhelming but it has been a long time since I have had BLC from the mainland.
by Baisao
Wed Jan 22, 2020 9:29 pm
Forum: China & Taiwan
Topic: Yixing
Replies: 652
Views: 69711

Re: Yixing

So is wind/flower glaze desirable?
by Baisao
Wed Jan 22, 2020 3:57 pm
Forum: Green Tea
Topic: Sencha: what water temp do you use for the second cup?
Replies: 19
Views: 2303

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

I notice pour time affects the flavor of sencha in a couple of situations. One is when I'm pouring back and forth between cups instead of directly into a pitcher or single teacup. Although serving tea in this manner is fun, it naturally prolongs the pour thus bringing out more bitterness. Another i...
by Baisao
Wed Jan 22, 2020 3:38 pm
Forum: General Discussion
Topic: Teas best suited for grandpa style
Replies: 41
Views: 1339

Re: Teas best suited for grandpa style

Baisao thanks, this is good information. I'll be sure to check out the two that you recommended. I wish vendors would offer more aged yancha than the newest harvests which aren't ready for drinking right away. I think you may like them as they are typically low roasted compared to Rou Gui and Da Ho...
by Baisao
Wed Jan 22, 2020 3:26 pm
Forum: General Discussion
Topic: Teas best suited for grandpa style
Replies: 41
Views: 1339

Re: Teas best suited for grandpa style

leth wrote:
Wed Jan 22, 2020 2:57 pm
I was under the impressions that 10 years is pretty standard for yancha.
I agree. By that time it is well over its adolescent phase where it tastes twangy and has unpleasant chaqi. And longer for yancha can be better. I've had Taiwanese "yancha" from the 1970s that was exceptional.
by Baisao
Wed Jan 22, 2020 1:22 pm
Forum: General Discussion
Topic: Teas best suited for grandpa style
Replies: 41
Views: 1339

Re: Teas best suited for grandpa style

Wow, 5 years is a long time to wait for Da Hong Pao. :o That's getting into puerh territory. From my experience, the more aggressive ones seem to mellow out after 6 months or so. I've been seeking out milder varieties but so far, the Qilan I tried from Verdant Tea recently wasn't all that impressiv...
by Baisao
Wed Jan 22, 2020 1:09 pm
Forum: Green Tea
Topic: Sencha: what water temp do you use for the second cup?
Replies: 19
Views: 2303

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

I notice pour time affects the flavor of sencha in a couple of situations. One is when I'm pouring back and forth between cups instead of directly into a pitcher or single teacup. Although serving tea in this manner is fun, it naturally prolongs the pour thus bringing out more bitterness. Another i...
by Baisao
Tue Jan 21, 2020 7:16 pm
Forum: China & Taiwan
Topic: Yixing
Replies: 652
Views: 69711

Re: Yixing

Youzi, thanks! I totally forgot I asked you about that. So is the key characteristic the rough looking patch on the glaze? To be honest it's not that obvious. Try to find the wind glaze in the following two pictures. :D A great game :D (Pictures are not mine. One is my friend's teapot, and the othe...
by Baisao
Tue Jan 21, 2020 5:04 pm
Forum: China & Taiwan
Topic: Yixing
Replies: 652
Views: 69711

Re: Yixing

@Youzi, thanks! I totally forgot I asked you about that.

So is the key characteristic the rough looking patch on the glaze?
by Baisao
Mon Jan 20, 2020 11:47 pm
Forum: Japan
Topic: When is Shudei No Longer Shudei
Replies: 21
Views: 260

Re: When is Shudei No Longer Shudei

i think red mumyoi clay is shudei even though i never really hear it called that. how is it different than tokoname shudei? not sure. i bet they look different unfired. They do! According to HOJO, mumyoi is 20% iron. The raw clay is brick red. It’s difficult to work with so it is blended with a loc...
by Baisao
Mon Jan 20, 2020 10:40 pm
Forum: General Discussion
Topic: Water Water Everywhere... What’s Your Water?
Replies: 211
Views: 29972

Re: Water Water Everywhere... What’s Your Water?

Arsenic removed from bottled water, was then being dumped into an on-site ‘Arsenic Pond’ that was leaching into California water system. I use this water as a backup to my local tap. https://patch.com/california/banning-beaumont/crystal-geysers-arsenic-pond-california-guilty-pleas I can use a word ...
by Baisao
Mon Jan 20, 2020 12:12 am
Forum: Japan
Topic: When is Shudei No Longer Shudei
Replies: 21
Views: 260

Re: When is Shudei No Longer Shudei

Now it would be interesting what the Japanese themselves have to say about the topic? Unlikely to happen but it would be great! What I am saying is, what matters for the name should be the material underneath, the rest is processing and firing. Apparently the consensus is different for Japanese cla...
by Baisao
Sun Jan 19, 2020 1:10 am
Forum: Archived Swaps
Topic: Yamada Sou Mayake Kyusu
Replies: 30
Views: 1081

Re: Yamada Sou Mayake Kyusu

I started a thread here to continue the conversation:

viewtopic.php?f=20&t=1326
by Baisao
Sun Jan 19, 2020 1:07 am
Forum: Japan
Topic: When is Shudei No Longer Shudei
Replies: 21
Views: 260

When is Shudei No Longer Shudei

From another thread we discussed that when a clay that produces shudei in a oxidative kiln changes to Banko or shidei when fired in a reduction kiln. This alone can be expanded upon significantly as some teaware exhibit characteristics of both shudei and Banko depending upon their placement within t...