TeaForum.org

I drink green tea almost exclusively grandpa style since I find gongfu brewing extracts too much bitterness Sounds to me more like an issue of brewing technique... Normally if you do shorter steeps you can control exactly that. Grandpa is actually more risky to get a bitter brew as all the bitterne...

Is there anyone here who can recommend certain subtypes and what the effect on the tea is? From my experience handling a lot of pots and clays of all sorts and ages (Yixing) I find it very hard to make general statements about how this or that clay behaves. Even among one kind of clay I have often ...

Ah, that is interesting. For that Baozhong, is it just roasted lightly as to 'refresh' it, or is it more aggressively done? In order to be stored efficiently, it needs more roast. Does not need to be aggressive, but consecutively a few rounds with resting time. A good roast will leave the essence o...

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...

A teapot that I've wanted to get for a long time has finally made its way over to these shores... Looking forward to playing with it and seeing what it likes once I have more time. Andrew ./download/file.php?id=16175 Nice one! I have always held back due to very increased costs for a relatively you...

how does the underside look? There should be some sort of indentation where the cast had a canal where the iron flows in.

Well, I'm intrigued now... Could you please elaborate or give me a direction for further research/reading? Unfortunately there is close to zero material available to read... boils down to seeing and comparing confirmed examples with collectors. That is why I can't make any definite statements on th...

High fired Zhuni and porcelain surely are minimally altering, no? That's a vast topic... too many kinds of Zhuni and Porcelain around for simple answers. What aspects do you find the Tongzhi Qing Zhuni to alter in a Hongcha? For the teas I drink, with the pots at my disposal and the technique I use...

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 ...

first question: which Chaozhou/Shantou clay? More than one kind.

i_viter wrote: ↑

Thu Apr 24, 2025 3:28 am

Bok wrote: ↑

Tue Apr 22, 2025 2:26 am

How does the underside of the pot body look like?

Here it is:

Thanks! Seems to me that this pot may be a little older.

Nice pot. Especially the lid lol, that would be nice to have the body to it... How does the underside of the pot body look like?
Just be mindful that the Urushi repair will not hold forever, especially in that crucial position. It will very likely snap off again at some point.

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.

Nice clay!

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 eno...