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Mark-S ornamented pots are not my strength, but it’s still almost impossible to judge a dirty pot. The grit can cover up a lot about the true nature of the pot. What got me concerned is the inside of the lid, even with the dirt. Is the transition of the bottom to sides one smooth round curve or mor...

Well bitterness is part of the tea leaves. A tea maker once said to me, if there is no bitterness it’s not tea. Of course it then comes down to the skill of the maker to get the balance right, so it’s not a dominating factor. One thing that the cupping tea sampling method is for is to detect faults ...

The CTC process was designed to squeeze the maximum profit out of it and the colonies it was grown in, not for the maximum of what the leaf could offer.

Not a lot of British-style tea fans here, sadly. If the tea were better, there’d be more fans… as it is, the glory days of when a British cuppa tea was something decent have long gone I believe, if they ever really where. Even fresh from the box it’s no kind of tea consumed otherwise than an aftert...

I cynically wonder how much the sight of a P G Tips' teabag helps their drinkers enjoy the cup. I say this because I have seen so many hungover tourists & expats from the United Kingdom finding succor from their first cup, beginning at the sight the large P G at one end of the string & the uniquely...

Congratulations on the start! Good tea from nice people – what can go wrong?

Note: Homogenic as mentioned in the link above means - put down to the lowest common denominator...

After being off the stuff for years, The Lady Wife announced last week that she fancied a cup of "proper" tea again, so I dutifully returned home from the shops with a box of PG Tips Loose Tea. Which to our surprise is sort of crumbs, or granules, as opposed to tea leaves. Is it supposed to be like...

Going to add the so called Han Gentleman pot, 漢君壺, to the list, it is still too large for me...

F1 1970s period, in some lovely Qingshuini clay, 300ml, 6-hole filter.

Might be the pictures. The older method of raw clay and glazed with one or more layers of red clay has for some reason not been used after the 90s??? You could always find also more redder raw clay but never shiny like the modern ones. Not sure why that is. Some still do the more orange clay of befo...

2018 Laoshi 30-35% oxidation (minimally roasted) Alishan today. While yesterday, I had HY Chen’s lightly roasted Alishan Jin Xuan ( minimal oxidation ) Here you can see a good comparison between two philosophies of making tea, one conservative, almost to the point of being reactionary, the other yo...

Thanks again 🙏 You are welcome, all of the above applies to this pot as well, so likely coloured Duanni. authentic-min-guo-luni that on the other hand doesn't mean anything, Minguo means Republic of China, which ended of course at some point, so not authentic, unless they mean "processed in a simil...

Andrew S wrote: ↑

Wed Jun 23, 2021 10:12 pm

How green can benshan lüni get? (assuming it is unadulterated)

I assume that it never goes past a light yellow sort of colour.

Andrew

The ore is green, not the finished product. It is yellow.

Yixing in natural green clay? Hi, New to the forum and also new to being active on tea and teaware 😀 My dad has a certified Yixing teapot that is what i would descdibe as cucumber skin green. The certificate has the artist pic and definitely Yixing on it, but I can't read the rest in Chinese. I'm s...

debunix wrote: ↑

Tue Jun 22, 2021 9:08 am

That’s a lot of leaf!

Standard procedure for how I brew Dancong - leaves to the top!