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Awesome! 😍 I love the shuiping as well. 60's? Thanks; these ones are all pre-factory pots in slightly-different interpretations (I'd call them dainty, chunky and puffy from front to back). The one at the back of the group photo used to be even more dull than the one in the middle, so I'm looking fo...

Old siblings, re-united. The one at the back is welcoming the two at the front (one of whom is currently drinking some yancha).

I'll have to play with the 'new' ones more once I've got more time. Even though it's an 'ordinary' shape, I still think the humble shuiping is one of my favourites.

Andrew

Enjoying a very nice XinBei green tea made from wild bushes. Long deep floral aftertaste, bright mouthfeel, and, more importantly for me, an active but very calming feeling, especially for a green tea. It somehow seems to match today's warm weather and clear blue sky.

Andrew

I am quite agreeable to a nice smokey note -- it reminds me of some of the single malt Scotches I used to enjoy! Since I don't drink alchohol anymore, this is a really welcome addition to my tea collection Ha... It's interesting to hear other people's preference like that. Perhaps counter-intuitive...

Feeding a 'new' medium-sized (140mL) pot by continuing to brew last night's 2001 SunSing FuHai on a cloudy Sydney day (which might affect people's enjoyment of the fireworks...). Nice, smooth, relaxing. I've been working over the break as well, which has meant that I haven't been able to brew teas w...

What are you guys drinking during the holidays? Nothing extraordinary down here, other than a 1970s (or earlier) Liu An shared with a friend recently, which created a mood of strong relaxation during a rainy and uneventful day. I've got to be careful about who I share that tea with - it once immobi...

Brewing Lazy Cat's 'vintage' yancha in my strong style for a little night-time session (as opposed to my usual preference of drinking yancha in the morning). I think that brewing this tea in a strong way has been my preferred way of approaching it; nice rich flavour, but still fresh overall, especia...

DaXue JiaDao had some WuYi 閩北武夷山 and FuJian YongChun 閩南永春 versions of RouGui (as well as ShuiXian and FoShou) available for a while. It looks like I tried the RouGui and the ShuiXian ones around here: https://www.teaforum.org/viewtopic.php?p=46575#p46575 I understood them to by yancha-style processi...

Bok wrote: ↑

Mon Dec 11, 2023 7:02 pm

My only complaint is that it made for some very lucid dreams

So you are a 'qi-believer'... You should drink the really mouldy stuff.

Andrew

That sounds lovely. I had a very fine triple-Rou Gui tasting myself a year or two ago, a delicious experience. Did you have a favorite? A 2017 example from JinJiaoYi / 金交椅 was the favourite today - pure, bright, cooling mouthfeel, berries and cream, long mineral aftertaste. Another one was more 'ye...

Some spare time and a rainy day mean that I've had a little casual yancha tasting session, trying three different examples of rougui, each from a different location. No idea how 'representative' these teas are of their respective locations, but each one was remarkably different, and they were all ve...

Taking a little break from 'normal tea' and relaxing with some Sunsing 2001 FuHai. Very nice traditional storage - it's clearly crossed the line between young raw puer and aged puer. It also puts me gently into a calm, relaxed, contemplative state. It feel strange that my last post on this part of t...

Trying some of the 1990s third grade WuZhou tea factory liubao from EoT in a little pot. And for the second grade - more emphasis on upfront flavour and richness, less emphasis on the aftertaste. Deeper, less elegant; warmer, less refreshing. Similarly relaxing. Both are nice teas for me, and a fun...

Trying some of the 1990s third grade WuZhou tea factory liubao from EoT in a little pot. Quite nice - not as thick as the second grade, from memory, but it's got a nice bright, active mouthfeel, especially after the first few brews, and a nice long aftertaste. It's lasted a fair few brews already. M...

Playing with Dr Frankenstein's biandeng tonight (after feeding its younger sibling earlier today).

Warmed it up very carefully...

Andrew