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Do you find yourself reaching for a small pot like that frequently? I have been told that size isn’t too convenient for sheng, which is primarily what I’m drinking these days. It depends on the quality of your tea. The more precious and pricey the teas are, the more natural the choice of a small po...

LeoFox wrote: ↑

Sun Mar 23, 2025 7:45 pm

Modern duan ni - rough to the touch. Excellent with green.

Lovely pot indeed!

Yes, these types of Julunzhu were mostly commoner grade quality for export to Japan. Some are made with more care, but mostly the finish is rough. Wouldn’t worry about the hairline, I never bother to get mine secured, using them all the time and they did not part in two. If, one staple on top is en...

Dang Bok! You got some good eyes haha. There was indeed a hairline crack on the lid when I received this. 8-) On the rim of the body as well, no? Might have disappeared a bit after cleaning it, but should be noticeable when the pot is wet. Most don't become any worse in my experience. It is that ba...

Nice pot! Be careful with the hairlines... This pot design almost always has some on the rim. I believe I can spot on yours as well. I also like them for aged oolong. In general any tea that do with a little smoothing out harder edges. Hongcha from the Assam kind also comes to mind. Dang Bok! You g...

Have had a lot of success with this pot after cleaning. Believe it to be reduction fired Duanni from sometime LQER. No sign of muting my teas, smoothens out any real rough bits. Mostly used for mid-aged sheng but has made great cups of shou and aged Sheng/humid stored sheng as well. Needs more testi...

Not sure if I could post links here, but Marshaln has posted some recs.

https://x.com/HistorianZhang/status/170 ... bZI5Q&s=33

https://marshaln.com/2014/10/hong-kong-teashop-ecology/

pedant wrote: ↑

Tue Mar 18, 2025 9:57 pm

welcome

Pleasure to be here! Have lurked for a while now but was finally drawn in hehe

I’ll grab if still available

How long have you been drinking tea? 9 months What kind of tea do you drink? Puerh, Liubao, yancha How do you prepare your tea? Gong fu What tea knowledge are you interested in exploring right now? Puerh, aged puerh, yancha, yixing, vintage porcelain What factors lead you to delve into the world of ...

Interested!