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Come to think of it: you're right. I'm just very reluctant to use JB Weld on teaware, but considering it's on the outside rim of the lid, it's probably fine! I did some home 'kintsugi' with gold powder and JB Weld on chipped porcelain cups (and a gaiwan). That lid might look nice with a little gold ...

I personally would not have put the JB Weld on. Now you are probably getting a dose of BPA with every infusion!

IMO CZ clay can really help smooth out lower to medium grade dancong, but it's better suited to high fire oolongs. Good dancong is definitely a gaiwan tea for me!

I put the dust under larger chunks, and make my first infusion or two quick. Works well and doesn't get too astringent if you aren't brewing for 30 seconds to a minute right away!

Does Chawangshop sell lead glazed wares? Not sure I've seen those on the site. This ones are pretty good candidates for leaching lead: https://www.chawangshop.com/tea-hardware/vintage-famille-rose-cup-butterflies-and-flowers-35ml.html Vintage, thick overglaze and also drawings on the inside. I have...

I joined the very talented Max Falkowitz for dim sum earlier this year. Check out his great article on dim sum in HK!

https://static1.squarespace.com/static/ ... gazine.pdf

Stephen wrote: ↑

Tue Aug 14, 2018 8:04 pm

1998 Hong Kong Traditional Liu An. Aged and balanced liu an from TealifeHK. (Not pu er I know.)

What did you think of the 98 liu an vs the 94?

2018 Lao Man'E huangpian and maocha! The huangpian is a little sweeter and the maocha a bit more complex. The huangpian is a bit less bitter as well. Both totally kicked my tail as far as bitterness, but had lovely aroma and flavor. I love how this stuff smells so sweet, but then has that deep chara...

MarshalN collects Japanese antiques: he said kintsugi'd items aren't meant to be used again. I told him I was served salad (shredded cabbage) on a kintsugi'd plate at a fancy tonkatsu place in Tokyo and he was very surprised and said it really shouldn't be done.

I would epoxy it on the top, but not the bottom, using JB Weld

Thanks Ethan! Glad you enjoyed the descriptions and I've really learned a ton in the last two years (and still know very little, as I discover when I drink with more experienced folk here)! Good dahongpao is really something special, but some people may indeed prefer cheaper, blended dahongpao, and ...

Hey TeaForum! An 18% off Typhoon Season sale at TeaLife Hong Kong is running through August and September. Lots of great new stuff added and lots to come! Please do give me a try if you haven't already: I offer a lot of carefully curated teas that aren't available anywhere else online! Thanks to eve...

2009 certified organic shou from Changtai, produced under the Chen Tea label (Changtai had a bit of a PR crisis in 2008). Very unique shou with a flavor profile unlike anything I've had before. Lots of almond notes which was a real surprise!

https://www.instagram.com/p/BlxEn39HPoh/?taken-by=tealife.hk Tried the cake above today. Barely any flavor at this point: just bitterness. Smooth and clean though! And the start of aged flavors. This is a cake I need to wait on. Hopefully it'll be more interesting in a year or two! I'm pretty sure i...

I'm drinking 2002 HK Traditional Storage CNNP 7532 sheng from TeaLife.HK. It's has a nice baseline flavor which reminds me of some kind of food, but I couldn't figure it out throughout my sessions and I've now ran out of the tea. The tea has some good body but also some aged taste since it's '02. I...