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Shine Magical wrote: ↑

Sat Mar 09, 2019 4:17 pm

I'm looking to highlight the fruity character of some red teas and I'm trying to crowdsource opinions on what the best pot material for that would be. Do you have any thoughts?

Glass and porcelain works best. If you must have a pot, I strongly suggest high fired Red clay.

Cheers!

sqt wrote: ↑

Tue Mar 12, 2019 4:37 pm

Dates:
March 31st-April 1st : Taichung
April 2nd and 3rd : Yinnge
April 4-7: Taipei

April 12-15 : Kuala Lumpur

(also stopping in Hong Kong on March 21+22)

Would you like to swing by Penang while you’re in Kuala Lumpur? We can meet up for some tea.

Cheers!!

Personally, I don’t place much importance to who made the pot. Priority goes to workmanship and clay quality. If both are good and falls within my budget range, I’ll buy without giving it too much thought.

With some authentic TW tea in my possession, I took the opportunity to explore the craze of matching Da Hong Pao clay with Taiwanese that peaked during the 80s and 90s. 09495C89-60B8-4001-A2BE-7A24F7C0B4DC.jpeg Without a doubt, a good DHP pot truly brings out the best in the roasted DongDing. Sweet,...

Having some Taiwanese Winter DongDing courtesy of a very kind buddy. Fragrant, lasting aftertaste and cools down a very hot afternoon.

Cheers!!

Had some aged ShuiXian from MaTouYen. Very calming aroma and taste. The fragrance encapsulates the tongue and throat. Aroma travels gracefully up the nasal sensory. Subtle yet overwhelming. Smooth yet lingers long. Relaxing yet wakes the sensor. Overall a very satisfying brew. Ended off with a slowb...

Looking forward.

@swordofmytriumph

Pls feel free to share your findings and pairings of your Mumyoi and Nosaka pots here.

Drawing everyone back to topic..... I guess my dark colored clays will be feeing lonely this few weeks.... it’s the season for red, red, red!!

50 shades of red is in order.....

I haven’t tried it with aged sheng...I don’t actually have any. All my stuff is newer. I actually don’t have very much. I have four cakes. :lol: Three from crimson lotus, and another I got from another local shop. The oldest I’ve got is 2015. Now you've got a valid excuse to get a aged sheng.... :D

So I just tried again, this time actually lifting it on the correct spot. :) it did reduce the pour time by a couple seconds. I tried reducing my steeping temp to 200F vs boiling. That combined with the trick Bok suggested fixed the problem! Thanks everybody. The Mumyoi pot has found its new home w...

I think with all Yixing clays it tends to be the same rule: Always test with a variety of teas before writing them off, they might be the exception to the generally accepted consensus! Can be frustrating and confusing at times, but the more I try, the more I come to accept that as far as Yixing is ...

Thanks Bok . I use a DuanNi variant called QingHuiDuan (mixture of QingHuiNi and DuanNi) from ROC period to brew my green/fresh ZhangPing Shui Xian. It shaves off the astringency that irritates my throat and makes the tea smooth without affecting the flavour. The blend of both clays explains the gre...

Here's my 2cents. I personally consider DuanNi as a very mysterious clay right next to DiCaoQing. Their character and performance with tea vastly varies across the different variants.... more so across the timeline and eras. Though many find DuanNi muting, there are also DuanNi that are so refined, ...

Having some competition grade DanCong XinRen Hsiang, single bush. Needless to say, it was delicious!!

Cheers!!