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Ok, now the sinensis with Iceland pure spring. 5g in 50ml, higher ratio as Victoria recently recommended. Same steep times as original recommendation. 115F. Wow, that first infusion is RICH, almost obnoxiously so haha. The remaining steeps were perfect, getting progressively lighter. I think the swe...

Ok, this morning the ippodo, 6g in 50ml, following the recommended steeping times, 140F. But this time using Iceland pure from walgreens. Interestingly, it seems more briney and sea-y than I remember it being with my tap water (bay area tap). Still enjoyable nonetheless.

Bonavita BV07001US Cosmopolitan 1.3L Variable Temperature Body Electric Kettle, Glass and Stainless Steel https://www.amazon.com/dp/B07S7XSRMR Well this just came in the mail today. And unfortunately, just upon filling up for the first time i knew it wasn't gna work. The handle makes it very uncomfo...

Very informative article. Thank you for taking the time to research and write it.

Do people still do the initial "washing" of the leaves with grandpa style or is that step just completely gotten rid of? If so, how do they do it, if e.g. in a mug? If not, aren't they concern about dust, dirt, or pesticides, etc.? For shou and aged sheng, if I do them grandpa style, I do still rin...

I'm gna try to go through the yokkaichi, experimenting all sorts of different ways to brew it before I start on the ippodo. The label on the cannister is so pretty I want to avoid opening it for as long as possible

Ok, I received my package yesterday and broke the rules a bit 😅. I let it sit for 5-6 hours but opened sinensis yokkaichi the package last night and had a session. I followed the brew instructions with only my ratio and vessel size being slightly different. 3.5g in 50ml andrzej bero shibo. And I use...

phyllsheng sorry if this is slightly off topic, but what's the idea behind pre heating the cups, why is keeping the tea as hot as possible important? Is there a reason other than its tradition? In my simple Western mind (lol) Ive always thought the quicker the tea cools down, the quicker I can drin...

Victoria, I would love 50g to compare to the ippodo. Will also PM you.

-matt

Interested in 50g

Biscuit (all white Maltese) and chewy (black eye patch, havanese). The E collar was for a hot spot she had, but she's on the mend now.

Teachronicles yes, that is a lucky coincidence! Otherwise I think it would be difficult for a Westerner to commission anything in Yixing without good connections. I like how this shuiping is so much more elegant than most from 80s-now, which are usually not very nice in their proportions and detail...

Very nice pot! It is a shame how rare it's to find a small, modern yixing pot these days... Heard that most in china don't like them, thus they're not made. A <60ml zhuni teapot would be just a sublime find.... I'll have to do with my chaozhou pot, which isn't yixing, but works fine most of the tim...

A recent addition of mine. A modern zhuni pot, 85ml, high fired, and extremely thin. Performance is great for most teas but teas where fragrance is important are probably best suited to the pot. I use it for most teas, giving it a boiling water rinse afterwards, not dedicating it. Improves mouthfeel...

I use both binder clips and the slide on sealers. I can't speak to if one keeps tea fresher, but it seems just based on design and how tight some of the slide on one's fit, that they would be more air tight. I prefer the large binder clips over small ones as they seal off more of the bag.