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OCTO wrote: ↑

Wed Jul 01, 2020 7:22 pm

Bok

You never fail to amaze!.....

Thanks <blush>

I’m nearing the bottom of my Organic Baozhong packet from Tea Masters. I’ve found that using more leaf than normal brings out the floral flavor I like in this tea. Using boiling water like I do for most of his teas. I actually might buy it again, especially if semi-wild Baozhong doesn’t come back. ...

Clouds over Yixing...

That mirrors my experience. I’ve never really liked Japanese tea until I got to try single origin teas.

No love for the blend masters of ippodo and the likes from me...

Finally tried the space cat rougui today. Subtle, smooth, and very forgiving. It's not the most in-your-face rougui I've had, but my body felt comfortable afterwards (some Yancha made me want to lie down). Very forgiving to brew (was running a meeting while making tea). Are these signs of high qual...

@Youzi not only slightly, I got one where the magnet jumps right to the pot!

Can’t explain though why my reduction fired Duanni is magnetic, it’s not black inside at all, but a greenish orange. Pot itself is a dark green grey with some orangey areas.

That looks more dark brown to me, not black bone. It's not black but also definitely not brown. I would describe the color as slate grey. Is this normal for some ZiNi? It’s really simple: if a magnet sticks to your Yixing pot it has black bones. If it doesn’t it’s not. Other than that it’s jet blac...

Hello guys, what do you think about these two pots? The sellers advertises them as white label F1 teapots. Which do you think is better? (The price is much lower, I am in contact with the seller outside of eBay) https://www.ebay.com/itm/223941504375 https://www.ebay.com/itm/223941508108 Bok The det...

The offer looks interesting. One thing I wonder though is how they manage with their Yancha. You can’t import Yancha in commercially viable quantities into Taiwan, the people who sell it usually hand carry it into the country.

With all this talk of Bao Zhong I decided to revisit a few that I have; A ‘68 Wenshan Bao Zhong that Tillerman kindly shared with me last year. Heated dry leaf has notes of ginseng. Liquor has aged books, minty camphor, medicinal dry earth notes through many steeps. Most pronounced on 3rd steep, bu...

Shine Magical wrote: ↑

Sun Jun 28, 2020 3:37 pm

Ive been thinking but haven’t said up until now that I bet your source took this years harvest of that tea lol Bok

Not only that one, took at leat a good dozen of other Baozhong of this season’s harvest

@Mark-S yeah the use the wrong word, oxidised would be correct.

Neither the 2020 Spring Qilan Baozhong nor the 2020 Spring Organic Baozhong are suitable replacements for the Semi-Wild Baozhong that’s no longer stocked this year at Tea Masters. I just recently had my favourite Baozhong so far, coincidentally as well a semi-wild Baozhong. Jinxuan cultivar. Delici...

Mark-S How do you like the functionality of your 40ml teapot, and what tea have you devoted this pot to? After about 150 to 200 infusions I can finally tell you that I really like this pot. It's harder to control the temperature but it can be managed, and the size is not too small in my opinion. I ...

So I've heard this word "teaism" thrown around all over the place, in classic books, in new books, online, all over really. To sum it up in very curious if anyone has any info on this subject and would like to share! In classic books? Which ones? The only time I ever heard it is from the user name ...