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I understand what you mean. There is always someone more knowledgeable and experienced somewhere that might frown upon your perceptions, but I hope that along with knowledge and experience people also gather kindness toward others that are at a different point in their journey. After all, tea appre...

Was fortunate enough to start my Japanese Green Tea journey with quite a bang! Victoria was kind enough to send me a care package of two senchas, and two gyokuro. I'm a bit afraid to try and share too much about each tea, as I'm afraid that others would probably have a better understanding of the gr...

Making yancha in side-handle teapot is like taking a Prius off-roading. You can probably do it but you won’t be as successful or comfortable as you would in a purpose built 4x4. This gave me quite the chuckle! Interesting that (If I'm understanding correctly) Japanese tea brewing generally does not...

To me I detect different textures in the liquids that pour out of these clays rather than differences in aromas. Textures and aromas are probably related as they pertain to clays but I tend to experience Japanese teas in my mouth more than my nose, opposite for how I experience other teas. Anyway.....

Victoria wrote: ↑

Thu Mar 26, 2020 12:38 pm

Puts a whole new spin on the phrase ‘drinking from the teat’. Great topic and S_B your explanation is very useful. No grandmas drinking tea this way ?

I wish I could say. I'm sure there must be, I haven't seen it though!

Bok wrote: ↑

Thu Mar 26, 2020 10:41 am

S_B interesting! First time I heard this actually being done. And no offence to your grandfather!

None at all! I've seen a few other gentlemen his age do it, though admittedly usually it was at home. It might be more common in parks or public areas in China(?) but I've never actually been.

but I doubt it is more than sort of grandpa(again) style brewing. Not sure how historically accurate it is. I don't think anybody would want to gongfu brew like this. Not sure how that's even possible. On a second anecdotal note, my SO's grandfather drank tea straight out of the pot like this every...

When it was explained that the awkward handle was for this grip, and the grip was because the teapot is not really meant for pouring in the normal way, I was so surprised I was prepared to believe it. :) It isn't too uncommon to see an older gentleman in his home drinking straight from a pot like t...

The type of pot you are referring to is specifically a Xishi teapot. We tend to just call it Xishi in English, but commonly in Chinese it is referred to as 倒把西施 which might be better translated to "upside-down handle Xishi." The reason for this is that while many classic pots' handles start thick at...

Old Tokoname Shudei is another clay worth mentioning, does a very good job with most teas through the bank. It performs a bit in between Zhuni and Hongni. I have confirmed this with Jozan II, III and un-named artisan old Tokoname clay pots. I have no experience with the contemporary Shudei though, ...

I'm not sure how much action this thread will really see, but here we go! I am very interested in what pairings of Japanese clays folks out there have tried with Chinese/Taiwanese teas. I am excitedly waiting for a Kobiwako hohin to come in to do some experimenting myself - even if it doesn't work o...

The only thing I can say for sure from my experience is that even though its effect is obvious, easily recognizable, and very different from the other pots I have, it is actually hard to predict on which tea it clicks and on which tea it does not without trying. I am not able to broadly state "it w...

It is indeed, I wanna take a bite each time I look at it, resembles a cookie so much! I haven’t tried with roasted, but you should try it a couple of times and see how it goes, you can always reset the pot of you don’t like it. One thing to take into account, light coloured clay might take on an un...

This is a bit late into the forum, but I'm curious what experience folks have with Japanese clays such as Hokujo, Kobiwako, and Iga in regards to more heavily roasted and heavily oxidized oolongs. I am interested in breaking off from the Yixing train for a bit and want to try some Japanese clay with...

looks like Chen's 3 cup 60s hongni is 585 and only 15 to ship...keep waiting folks~ buying is still a bit cheaper than adopting!