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Bowl brewing this early morning- coming to the end of my bag of taiwanese "sheng cha".

This is a very interesting idea!
viewtopic.php?p=37536#p37536

People should take advantage of this deal. The 2021 harvest really seems quite good.

Andrew S wrote: ↑

Wed Jun 30, 2021 7:34 pm

And I think that that's the objective with their kind of storage; not to turn a young tea into a cooked tea, but rather just to smooth out the rough edges and change its nature to something more mellow and pleasant to drink.
Andrew

This is a deep insight. Thank you

@Andrew S, I thought you had quite a lot of sunsing before?

viewtopic.php?p=36848#p36848

Sunsing Mangzhi 2007, via Anmo Artcha from a friend. The leaves smelt slightly smoky - made me a bit worried... IMG_20210630_185846_265.jpg Brewed 3.5g in 110 mL HQSN pot. 15s rinse and then: flash steeps 9x, 30s, 1min, 2 min, 3 min , 5 min and then many longer steeps - at least 10 of them. IMG_2021...

Recently tested the porosity of early 70s hong ni and kobiwako. Essentially no change for 70s Hong ni. I tested this 3 times. Kobiwako shifted only about 0.04 g!! This is after months of disuse followed by hours long session with boiling water. This clay does not seem to be that porous despite havin...

Brewing this same tea now in kobiwako clay. The difference is a very noticeable deletion of the fragrance along with thickening of mouthfeel and emphasis on more spicy notes that were not as discernable as before. The brothiness and sweetness are also more integrated and layered.

I like to go back and forth between porcelain and kobiwako clay for gaoshan as the bag goes down

mael wrote: ↑

Tue Jun 29, 2021 3:25 pm

No I didn't get it, I was not willing to pay a lot for it as I am not sure what it is.

I think the rule here is that experts only respond with information about pots that are already purchased

Thank you for writing this up. Some important things that might be missing from this template include astringency and some aspects mentioned by Tillerman in his structural approach such as complexity, balance, persistence. https://tillermantea.net/2020/06/structural/ In terms of the finer nuances of...

This one is very thin so should probably work

"100% hand made" 2021 huang shan mao feng from she xian via sweetest dew: https://sweetestdew.com/collections/huang-shan-mao-feng/products/shexian-handmade-mao-feng This seems to be the least favorite of the vendor because he finds it offers the lowest amount of flavor, albeit with minimal flaws. Th...

Yancha 8-) In fact had a session last night with some Zheng yan rougui from lazy cat that had an aggressive roast. The new clay definitely muted the roast and some other flavors as expected for an unseasoned pot. But unexpectedly for me, the aftertaste was greatly enhanced. I did a porosity check an...

@Andrew S the amount of bad yancha at higher price points seem staggering to me. So much seems to depend on good curation. Of course, under a certain price, it's almost guaranteed to be bad.

And then as the prices really get high - we become more susceptible to the "price placebo" effect.