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ferg wrote: ↑

Sat May 06, 2023 6:21 pm

Balthazar Wow, is that pot in bottom right the Duanni you got from me? I can’t believe how seasoned it’s become! looks like you’ve gotten some good use out if it

That would indeed have been a shocker .

But no, yours is the one in the foreground here

A typical day in tea: mid-aged sheng in the morning, Anhua heicha after lunch (and some jiaogulan throughout the day).

Today: 801 7542 and the 2021 Qinyang heizhuan.

The 180+ ml sizes are really nice for LB and aged sheng, the greater heat retention helps to get good extraction. Agreed, I am coming to the same conclusion for aged sheng, even the stuff with barely 10-15 years behind it (provided the base material is good). And noted wave_code , though I think it...

The dragon kiln firing claim is from EoT , but I've heard skepticism expressed regarding it from others too. I have one of these too and it's one of my favorites in terms of overall effect on the teas I brew. Too bad I gravitate more towards the 180+ ml range these days, it's not getting as much att...

I guess I am more interested in why someone who has access to multiple clay bodies might actively choose to brew in porcelain over other types of clay pots. The one thing I was thinking of after my last post was that maybe for very high quality teas, there is not much to fault and that choosing a c...

Yes, thanks indeed for the writeup. Tempted to try some of this!

teatray For what it's worth, I appreciated you sharing your experience with this post (and especially the detail provided in the feedback). I'm pretty sure that even if the spout has been completely blocked and you commented on the fact, you would be able to find someone (if not here then elsewhere...

Baiyun & Andrew S , +1 One of the first thing one learns about commenting on pots is to be careful about mentioning imperfections from a practical perspective. The end result is usually some probably well meant suggestions that you need to up your horse pot wispering techniques. Much safer to do it...

wave_code wrote: ↑

Mon Apr 17, 2023 7:45 am

80s(?)

I believe so, yes. And ditto on the heat retention part.

... and that's the tea I'm having today. It's one of my favorites, has a sweet tartness that I really like. Like rhubarb and sugarcane with a touch of rubber. Long aftertaste, much stronger in the mouth than throat. Always brings a focused relaxation. https://i.imgur.com/RbATio9.png Been drinking QL...

Yep, the processing is incredibly labor intensive! Something to send some thoughts of appreciation and gratitude towards when enjoying a cup. Here's a clip from a Wang Junan production. Incidentally, his 2019 QLC is one of the few productions I've had with literally no jinhua (well, not the kilo or ...

I sweeten most of my teas with iron, courtesy of my tetsubin.

Hello. My favourite Fu Cha from YS: 2012 Gao Jian Shan "Qian Liang Cha" Hunan Hei Cha. I like it so much. Just a side note: It's an "unintentional" fu cha :) . I find it pretty interesting (and frankly puzzling) that so many of the ~5-10 years old huajuan teas you find on the market these days have...

No strong idea really, but it could be one of these "custom order" pots - either a genuine or a fake - often commissioned by a Hong Kong or Taiwanese company. E.g. you had pots commissioned by the Hong Kong "big four" (香港四大) and others, especially from the late 70s and onwards.* CCT大城 could refer to...

Many probably already know, but for those who don't and are impatient to get their hands on their pot(s) there is always Ezstar Taiwan (and other good agents too I'm sure). That'll tag on some additional fees obviously (TWD 200 + (1,5% * transfer amount) for the payment service, TWD 200 per box for ...