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And a nicer shot after some use:

Happened a while ago: first and only time a pot slipped and broke the spout. Was one of my self-made pots and at that time one of the ones I was more happy about... In the end I grinded and sanded it until the spout looked presentable again. In the end and after some heavy use, I actually like it be...

Oh well, back into the box...

For the fun of it, something that you do not *maybe do not want to* see everyday: A mould injected Shuiping! Found it among a box full of other Yixings which were passed on to me from the in-laws. Knowledgeable friend of mine dated this ugly duckling nonetheless to the 70s! It has an odd sound when ...

Nice one Octo! From the shiny back to the coarse: my CZ kettle. Clay colour is almost identical to my other pot, lighting was a bit different. Haven’t really used it yet, not the right circumstances for charcoal, waiting for the right opportunity. What I love in particular is the way the lid know is...

I had posted this before, here again for the sake of collecting it in one place.

Will take a pic of my CZ kettle later.

This one is a modern pot without any additional glazing in authentic, CZ clay.

With all this renewed interest in CZ teaware, why not add sticky topic as we do have for Yixing?

Post your Chaozhou/Chaoshan/Shantou Teaware here! (Will add mine in a bit)

Have you had this tea? If so, how was the taste?

I think some more info might help your chances to sell, cat in the bag is difficult to sell, especially at this price point...

what is the typical surface texture for zini? smooth? One thing you need to realise with Yixing is, that there is not typical this or typical that. Any clay can and has been processed, fired and finished differently. Different periods of clay with the same name can actually be very different clay a...

Looks like some sort of Zini. Benchmark it against porcelain with the teas you want to use and see if you like the result.

Victoria wrote: ↑

Mon Dec 10, 2018 2:04 pm

Bok do you know how your vendor is re-roasting, and what they are using to re-roast with?

I haven’t seen the thing itself, but basically just a specialised large oven. Electric.

@Baisao Excellent!

chofmann not sure if that is a good idea, 3-4 years is usually when Taiwanese Oolongs turn a bit boring, before getting interesting again at 5+ years. 2 years I consider rested tea, 5years is a young aged tea. We'll be tasting it every 12-18 months, but I'll definitely take into consideration your ...

As for order, yes, fragrance will be one of the first impressions we get of a tea. Inevitably, if we exclude vision.

I think a definition of the word in question is in order, before it can be answered, according to the dictionary fragrance is: the quality of being fragrant; a sweet or pleasing scent. Now to the question. For me, fragrance is only one of the factors which define any given tea. Scent, or to put it i...