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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.

Yah, I don't come around here as often as I should. I am talking about the charcoal dong ding, I think you are right in that it is lighter roast than the laoshi, and maybe even the medium roast chen. I miss the 4 roast, maybe some day shuiwen will have more.

I really enjoy the current iteration of her charcoal dong ding (exactly how it's called on the site). Also, a favorite of mine and many in my circle, is her 4 roast dong ding which is not available currently. That tea is actually the first tea that I was "addicted" too, in that I drank it all the t...

@Bok I'm preparing it for use now, I'll let you know.

Bero is amazing. He has tons of fans (myself included). Sometimes he put things online for sale and they disappear within hours... He seems to have more following in Europe, yet I feel he is less appreciated than Petr Novak, yet a more versatile artisan in my book. Also not many do clay and porcela...

Here's some additional pictures