TeaForum.org

Bok wrote: ↑

Mon Feb 10, 2020 8:27 pm

At least you can still find something similar to traditional Anxi TGY in Taiwan, where luckily no one would dare to process it green

Interesting - while at the same time Anxi has almost completely changed to modern Taiwan style processing

theredbaron I don't honestly believe that you need to be in asia to drink amazing yancha. You just need to know where to look! Sure the selection might not be as great and you'll have to pay a bit of a resale premium but it doesn't seem that bad to me. As I said, the EoT yancha is supposedly tradit...

What is "just right"? Is it a more medium or high roast? That is what I am confused about. It also matters how they achieve the particular roast level. Is it re-roasted or just a single roast? Is it a low or high temperature one? And there is the matter of oxidation, which is just as important as r...

As far as more traditional, higher roasted and possibly higher oxidation (it seems to me that high roast + low-mid oxidation is very different from high roast AND high oxidation?) teas have been popping up with vendors like tealifehk and EoT. I can't really comment more as I am not connected to the...

I did some research on Lim Ping Xiang and in one video where he teaches there is a large ~1 liter pot being used with what I'd say is 20g of tea? Hard to say. Maybe theredbaron can comment on that. The only thing i can comment is that his knowledge and experience is way and incomparably beyond mine...

OCTO wrote: ↑

Sun Feb 02, 2020 4:30 pm

I'm in complete agreement with theredbaron

Thank you

If you haven’t tried British (grandpa) style I recommend it at least once, it’s very good as well, different, but pleasantly nuanced. Depending on yancha +- 7gr/ 300ml/3min steep. Your prior post sounded like you prefer steeping in a less concentrated way, but based on your last reply, it sounds li...

Curious, what steeping parameters are you both using - gram leaf /ml water /temp /time ? So far I’ve only used high leaf to water ratios; +-7gr/90ml/211f/10,12,15,35... but know others enjoy British style as well with some yancha. In term of vessel for steeping yancha, my favorite is a 80ml Yamada ...

Personally, I don't agree with the general consensus of yancha drinkers. In my opinion, a flash brew with a lot of leaf creates a one dimensional tasting tea, and drinking a potful of tea that might even cost 6-10 dollars is very wasteful feeling. In my experience, you definitely don't need to brew...

Based on your experience, what kind of Yixing teapot would you recommend for Yancha? -Youzi Good Yancha is my favorite tea, and has been for more than 25 years. My go to Yancha pot nowadays is a high fired early 70's 60 ml Hong Ni Shui Ping, when alone, or with two people. I would suggest Hong Ni f...

pantry for expensive Yancha I think I would not want an F2 Zini... clay not good enough and might take something away I’d rather keep! Zhuni if you can afford and get it. At the limit a good hongni. But definitely not Zini. I do disagree there. Generally speaking yes, many Zini pots take away from ...

How do you find the small size working for yancha? I'm trying too figure out the right size for a yancha pot myself. I have a 50ml and another 105ml one. I find the 50ml one too small to allow the leaves to expand, and the heat dissipates too quickly. The 105ml is too expensive to brew a full pot :...

Check out Kyarazens old IG posts he sometimes has put up pictures of antique CZ pots. It really is hard to come by some verified antique CZ pots, even only as pictures. They are also rare in general, so if one pops up, the price is naturally high although the market itself is small. At least that i...

Oops... confused you for a moment with the Dutch gentleman, sorry about that, no offence! It is a niche for sure, but the gap between the widely available vintage stuff that can be had for really cheap and the better executed fine wares from Qing/Roc is huge! I think it might have to do with the al...

Bok wrote: ↑

Sun May 05, 2019 8:14 am

How many Asian tea enthusiasts with deep pockets do you know?

I don’t have any pictures.

A few. They use quing dynasty pots. Don't forget - i have lived and worked in Asia for almost 30 years.