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In the ongoing pot smell saga, I'm pretty sure now that the smell is like a salt brine and I'm thinking maybe it was pre-seasoned with salty sencha or something similar. Anyways, I gave it a baking soda-water scrub, some boiling rinses and am gna leave some baking soda in it to hopefully absorb some...

Ok, as I put away the paper bag of my takeout food, and got a whiff of it, I pinned the smell that was inside the pot. I think it's from the paper it was wrapped in or the cardboard box it was in.

I have several pots with slightly diagonal spout ends, most pronounced in Seto-ware pots. For ease of pour, but for right handed people. I’m left handed but even so it doesn’t affect pour in a negative way. How does inside of pot look? I’m Very interested to hear about the Japanese oolong after you...

It has arrived http://imgur.com/gallery/dZPuX9K The packet behind it is a bit of Japanese oolong asako included in the order. Edit: you can see from the top pic the spout is at a slight angle, which I think chip noted in 12 days of kyusu of gafu's pots. And it curves slightly downward at the end of ...

Bok hah. That's where I got those cups that tested positive. I think they should at least warn people about that issue before selling them just like that... I agree, I know people that have used them for years. I have some older cups from them, supposed qing/ROC that I'll be testing soon. Though, t...

@Bok hah. That's where I got those cups that tested positive.

Do you guys worry about lead at all with antique porcelain. I just tested, only 80s, porcelain cups I have, and the paint around the outside near the rim tested positive for lead. The portion I tested did have red paint, which I hear can have more lead than other colors. I also wonder how much leech...

Having a session the of the wisteria blue mark, I won here on teaforum

Shuiliandong rougui tonight. One of the best yancha I've had, with strong yun and a nice qi, which I haven't found in most yancha I've had.

60s hongni https://www.instagram.com/p/BrGC-5FFP2w/?utm_source=ig_share_sheet&igshid=1r4vmnbxkl5z6 Back right, and right, respectively for first and second picture, is the pot in the first link/post. The front pot I posted earlier in the thread. https://www.instagram.com/p/BpGHC6sl6_B/?utm_source=ig...

With the 12 days of kyusu, and all the activity on here, I caved and got a couple kyusu. This back handle gafu ito from asako at tokoname isobe: And a side handle and hohin kobiwako from hojo, which I'll post pictures of when they arrive. Haha, a couple tis... 3. Nice choices, and so glad you got o...

With the 12 days of kyusu, and all the activity on here, I caved and got a couple kyusu.

This back handle gafu ito from asako at tokoname isobe:



And a side handle and hohin kobiwako from hojo, which I'll post pictures of when they arrive.

As promised, Mumyoi vs Nosaka notes. Today I tried both of these against each other with a Li Shan, a Meishan, and a four seasons Bagushan. Both pots make the tea much sweeter (to the point where it tastes like sugar was added) though the Mumyoi is sweeter than the Nosaka by far. The Mumyoi is shoc...

@Victoria, or anyone else, do you have any aktisu mumyoi carbonized reduction pots? The black ones. I'm wondering how they compare to the oxidation, red, pots. I'm wondering which one would be better for young sheng.

To preface my question, I'm in the west, so my exposure to yixing is limited. But I see duanni much less frequently than other clays. Is there less of the clay available? Is it harder to work with/fire? Is it a similar situation to some other yixing clays, where the good stuff is less available toda...