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@mbanu as far as Yixing is concerned I am not aware of even a single item with full provenance, except maybe one or two imperial court items in museums. Or the shipwreck stuff, but these are not usable for tea.

That's too bad. Do you think that auction catalogs before the 1995 counterfeiting boom would be more helpful, or would it be best for English-language learners to stick to museum exhibition catalogs and published books? I am not aware of even one trustworthy publication in English to learn about th...

Once again, the serious collectors would not bother with provenance and just look at the visible facts. By merely looking at the craftsmanship it’s very easy to determine in a split second that there is a 0% chance that Gu made this pot. Or any of the better artists for that matter. And as was said ...

Chairman Mao pot from 1973 from Gu Jingzhou? Did Gu Jingzhou even make a pot like this let alone one during the cultural revolution w/ his personal seals on it? This looks like tourist pot w/ fake patina. Certainly doesn’t look like Gu could have made this pot, unless he’s had a lapse and forgot al...

Interest check: found this forgotten pot of mine in a different house... would anyone be interested in it, then I’d clean it. It’s a 90s pot, in 150ml. Clay is a blend of Zhuni and Hongni it seems. Quite good clay it turns a deep red very fast when doused in hot water. Fast and streamlined pour. I f...

I’d take a hard pass on a $1600 60’s pot even in a rare size like that. Bok Btw what is the going rate for 8cup (160ml) these days? I’ve no idea, as I haven’t been looking for these since a long time and there simple not many to be seen in the first place... MmBuddha not sure, smaller ones seem to ...

A sideways anecdote: recent price I saw here for a 60s Hongni Shuiping 12-cups. Asking price the equivalent of 1600USD!

M e n t a l .

I knew these large ones are sort of rare, but that price is not worth it. For that price I can get a nice antique instead...

@GaoShan could be your porcelain teapot is too thick walled and cooking the leaves. Or it’s the teas problem.

TeaTotaling wrote: ↑

Wed Apr 07, 2021 9:21 am

Youzi A more accurate representation of the current color.

Not called upon, but a nice one!

Last bits of this brick - well lucky not that one, that is another one waiting to be broken up... still my favourite Puerh by a stretch.

Maybe we're talking at cross purposes. When I say "vegetal," I mean the grass, spinach, and other flavours that accumulate when oolongs are steeped a few times. Sounds like you might over steep/cook your teas... maybe your vessel is too thick/large, staying to hot for too long, or you steep too long.

I love Bai Hao oolongs, though I agree that they're very expensive. I enjoy the balance of tropical fruit, flowers, and veggies to be found in nice high mountain oolongs, though if you can find one without the veggies, please let me know. Veggies? We must be drinking very different teas – or eat ve...

I have! Strangely enough, the recommended brand, Black & White, does seem to make a difference, although I struggle to understand why. Maybe this is my ignorance over what makes one type of evaporated milk different than another? Water is not water, why should milk be milk? Luckily, we do not live ...

Ethan Kurland wrote: ↑

Tue Apr 06, 2021 5:37 pm

or me the luckiest finds were harvested late in the season but I am not suggesting that is long-term pattern one can rely on.

I found the same thing! The earliest is often not the best, it just go there first

I think your description is apt. I'd just like to find a Shan Lin Xi that checks the tropical fruit and floral boxes without breaking the bank. :) I am sure you'll find some good hints on where to look for these on this forum. You might also want to have a look at Baozhong varieties, while they do ...