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@teamakers.art You are in Malaysia; aren't there lots of teapot experts where you live that you can talk to?

Another interesting pot! I’d be interested to see how the lid inside looks, if you have any pictures? Your folks don’t happen to practice “vibro” gongfu brewing? I mean this: https://teaism99.com/2015/10/25/vibro/ Hi, thanks for the nice comments. Picture of lid added. When we use smallish teapots,...

Size of pot: 180ml - Clay type: some kind of hongni/zhuni - Walls: Thin - Pour speed: fast if not clogged, single hole - What year/decade the pot was made: my folks got it in HK in the 90s, supposedly made for Taiwan market - What type of tea you make with it? Sheng puer - The effect on tea: typical...

Yet Menghai TF produced their first batch of shu in 1973, if I remember correctly. According to the article: "In the 1960s, because of political unrest in the mainland, tea could not be transported to Hong Kong. Therefore, Hong Kong people went to Chiang Mai, Thailand to get fermented tea. Zhou Con...

Wasn't it controlled by the Yunnan Tea Branch of the CNNP (created in 1972 by merger from Yunnan China Tea Trading Co, a.k.a. Yunnan Tea Corp., est. 1944)? As far as I know Guandong had its own CNNP branch, producing puerh, liu bao, etc, in particular the GuangYunGong cakes, in later years under th...

The history may be very surprising. According to this Ancient Pu'er Tea Horse Trade Routes article https://www.puernews.com/wh/yyls/1590338570036665434 , before the Communist took power, puer went to Hong Kong via these Tea Horse Routes: 1) the Southern and Southwestern routes that went to Burma (My...

The answer has to do with trade embargoes imposed on the mainland during the 1950s-1970s. That's why like Balthazar said above it grew in popularity from 1950s to 1970s and took off only in the 1980s. You can search for the answer in Chinese and there are webpages http://www.puer10000.com/puerchags/...