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In terms of Yancha, especially heavier roasted Yancha always need at least two years before the charcoal taste goes. I remember that i once i bought a brutally roasted Yancha, which was almost undrinkable. I just put it away, and after ten or so years found it again, tried it, and was amazed. The c...

theredbaron wrote: ↑

Sun Oct 28, 2018 5:02 pm

I have been looking for one for at least a decade....

One of the most popular trays on taobao

There is also another new shop that opened up in same mall as Xiang tea that has a lot of interesting vintage teas and yixing. ....,, New kam man @ 200 canal st. Supermarket with large selection of cheap box/can teas. Only shop in NYC that sells both red+yellow Seadyke cans. Interesting vintage yix...

Anyone is familiar with reliable sources of DCQ pots besides EoT? (Though in their price level).

Despite conventions, I argue that setting pots with tea should only apply to pots with bad clay or other foul characteristics. I would not do this with good clay and no longer season my high end teapots. Good clay is expensive; it doesn’t make sense to alter it with pore clogging fatty acids from t...

A new 160ml pot that's likely early 60's. I haven't started using it yet since I'm working on raising an early 70's 160ml first. 60's looks slightly flatter than 70's. WOW! been searching high and low for one of these. congrats Thanks. Pots from this period are pretty high on my collection wish lis...

I actually just logged on to specifically look for this topic. I am curious what this will do to the market. All pu from 2018 or earlier, you now have to be suspect of. Im curious on how to inspect a cake to insure it hasnt been soaked. One would think the wrapper would be telltale, but honestly, I...

Learning to let go... this time and a first I am selling one of my own pots. Some might remember the thread that I started on the old forum “100 pots, a learning path”. This one I called little Viking as the idea from it came to me when I saw an ancient Viking cup. The shape along with the handle l...

Hello to all, I am wandering if any of the "older" drinkers here have actually reached a point in their tea journey where they have found their few perfect teas and stopped searching for a better/more interesting one. Because in my experience, I do find great teas that satisfy me, but I can't drink...

Thanks, @pedant
I think this is a great feature

Baisao wrote: ↑

Fri Sep 07, 2018 12:16 am

That is very interesting to know. Thank you.

I have recently stumbled upon this beautiful pot (in Marshaln's blog) which was actually made by Yamada Josan with shudei clay. That made think a lot about these differences and the possibilities of using these fine clays with Chinese tea. I remember KZ once claiming that both shudei and Hokujo's cl...

Thanks everyone!
I’m going to let it air in the sun for 24h after soaked in baking soda. If that will not work I will try to bake it....

I have just received a few simple Hagi cups. When drinking I noticed that they have a subtle yet strange odor. At first it striked me as weired that glazed teaware can have an odor. I don’t think that they are vintage but certainly about 20 or 30 years old. When I use them then the inside of the cup...

I'm going with plastic bag threads as well. I'm very familiar with those bags. :) Aside: It is best to avoid getting your keys in pictures, since it is possible to decode the key and cut a copy. For example, the TSA had a picture of their master key on their website, and it was used to cut a copy a...