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This is probably somewhat tangential, but how would you recommend one acclimatises to Qianliang cha? I am a fan of Anhua Heicha, but I've noticed most vendors, even specialists, will tend to only have one or two Qianliangs available, which makes getting a general sense for the tea a rather arduous t...

I'm assuming that this tea is not processed in the same manner as the nowadays very popular green styles. Is there a name for such a tea, and are there any vendors that have it? From a technical side, it would need to be processed to the point that it is stable enough to be transported to HK. So ba...

With high roast Tieguanyin, such as that produced by Fukien, Seadyke, etc, I have read that there is a particular rough tea that is purchased from the farmers, which is then repeatedly roasted by the teahouse themselves. I'm assuming that this tea is not processed in the same manner as the nowadays ...

Interesting. Parts of your "private collection imitation" teaware for 120 USD can be had, I suppose from that same "private collector", for 3 USD, enough to do one image search. The imitation crackle celadon you mentioned was there yesterday before you posted this comment, and now it's gone. This d...

I drank Wistaria's 1994 Dongding twice today. The previous aged Dongdings I've had have been undrinkably horrible, being either rancid or wet tasting, so my expectations were low going in, and they were completely blown out of the water. It had a degree of what I've come to identify as "aged taste"...

I drank Wistaria's 1994 Dongding twice today. The previous aged Dongdings I've had have been undrinkably horrible, being either rancid or wet tasting, so my expectations were low going in, and they were completely blown out of the water. It had a degree of what I've come to identify as "aged taste"...

I drank Wistaria's 1994 Dongding twice today. The previous aged Dongdings I've had have been undrinkably horrible, being either rancid or wet tasting, so my expectations were low going in, and they were completely blown out of the water. It had a degree of what I've come to identify as "aged taste",...

Has anyone found any particular luck with finding clay pairings for Hongcha (other than minimally altering clays)? I've seen some people use Nixing, but I didn't find the results of that enjoyable. I've had luck recently with Staffordshire Redware, but this is quite an unusual clay. I like high fir...

Has anyone found any particular luck with finding clay pairings for Hongcha (other than minimally altering clays)? I've seen some people use Nixing, but I didn't find the results of that enjoyable. I've had luck recently with Staffordshire Redware, but this is quite an unusual clay. Depends on the ...

Has anyone found any particular luck with finding clay pairings for Hongcha (other than minimally altering clays)? I've seen some people use Nixing, but I didn't find the results of that enjoyable.

I've had luck recently with Staffordshire Redware, but this is quite an unusual clay.

These are different piling steps to the one described in the paper, aren't they?

Siyutao wrote: ↑

Sun Mar 02, 2025 4:19 pm

this is ming guo lv ni clay 民国绿泥

was cobalt used for the colour?

Artwork teapot The name of the artwork is Xu bian worldwide shipping, Free shipping origin: Yixing City Ding Shu Town Siyutao Type of creation： fully Hand-crafted Artist : Bin Zhou, Male, born in 1989. National Arts and Crafts Artist. He is good at using simple lines to express the beauty of teapot...

And, as a third addition, I have a gong-fu sized Staffordshire pot, clocking in at 160ml usable volume, the first one I've seen this small. It's currently being reset with some percarbonate, I'll see about evaluating the clay later, maybe with some direct side by side tastings. A lot of these unglaz...

Enjoying some Tieluohan from Purple Cloud brewed western style. I've been enjoying western style oolong in this pot - I've found the tea to end up a decent bit sweeter than porcelain or glass. High roast goes especially well. These pots were used to brew Wuyi originally (well, this one is for coffee...