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Usually a gaiwan. Sometimes a pot.
LCSX and aged yancha always boiling

Yea, cuz SG is really the place to find decent prices :D :D I think its even considered rude there to make a sale.. I can't even believe how much you are asking for them... :o Pricy compared to standard shuiping but all are cheaper than this pot from late 80’s. Serious sticker shock! $558 usd

I think that the fundamental disagreement between us is about the meaning of "the best teas". You seem to be referring to a taste that is mostly popular in SEA, even more than in mainland China. Personally, I would prefer fresh RouGui from certain locations or farmers over a 30 years old SX that is ...

And no, a big misconception about Asia is that i would all be about money. It appears so at times, but it isn't. Really good Yancha is possibly the most difficult tea to procure, as the growing are is very limited in size, and the demand is very high. I do know shops which may carry some really rar...

Well, I disagree with much of what you say, but its pointless to argue with this all too common rhetoric that in my view is really misguided. The simple truth is just that there are more people in Asia that are willing to pay $50/g than there are in the west. For this reason, its obvious that most o...

Well, personally, I would boil a 1990s RouGui . That’s my preferable way to brew aged yancha. Otherwise, I would only use a zini if there was something I would like to rid of - like storage flavors or recent roast aroma.... I mostly use zini for aged sheng and if it’s highfired then for roasted oolo...

While I generally agree with steanze I wouldn't jump to conclusions about the pot just yet. I dont mean to sound condescending, but I do believe that it takes time with yancha. It takes time to understand the tea, and to learn how to brew it in the way you like it best. Interestingly, yancha is ment...

i want to use my teapots only for teas i like. so far i have: zini: ripe pu erh chaozou hong ni (slightly porous, but not too much): bai mu dan & maybe all white teas hongni: 1) da hong pao and wuyi oolongs or 2) heavily roasted taiwanese oolongs like dong ding and ruby gaaba or 3) black/red teas o...

oolongfan wrote: ↑

Wed Dec 05, 2018 12:42 pm

Kale - You recommend Sample Tea, are they still in business?

It’s been years since I have ordered from them. If you be more specific about what are you looking for then I can recommend

Well, heavy roast often doesn’t make sense for high quality leaves (mostly Zhengyan) as it reduces the total weight of the outcome due to breakage of leaves etc. Also, those who seek Zhengyan teas are often interested in the yun which is actually more intense in greener yancha. When you roast more y...

I don’t know if it’s really a trend. I also had a lot of disappointments with yancha till I found a reliable source who knows where to find the yancha I like—the right roasting and the right flavors I have ordered quite a few samples of Yancha from many internet based shops, and i have to say that g...

Nice pots. Any information about their source?

@Chadrinkincat - yup mica is the shiny silver glitter dots.
This is what I saw in the pic , but perhaps I’m wrong. It’s mostly visible with direct light

mudandleaves wrote: ↑

Thu Oct 11, 2018 5:46 pm

Besides the texture and color of the clay, there are 4 kinds of ‘imperfections’ which can be found on true zisha. Read about it on our latest blog post:
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I think that this is mostly true about modern yixing. The lack of mica is actually an important identifying mark of pre-1977 yixing teapots.

@Atlas any updates? is it full?