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This piece is amazing.

The history of the antique, amazing craftmanship, 100% no debate zhuni and now a repair well executed to add to its history....

Whoever buys this is lucky.

I've not seen teapot repairs done with lacquer like that! Most just do silver or gold but this is more humble and less show-offy which is nice

So in short: To be on the safe side, maybe drink pu-erh after a meal (or eat right after).

For me, unaged gushu/wild pu-erh nowadays gives me a feeling like my nose is going to start bleeding. Ephedrine should induce vasoconstriction (aka narrowing of blood vessels), so the connection might be plausible. Starting to question if that stuff is healthy to drink at all or if my resistance to ...

this is the answer... checkout He Daohong (何道洪). He is the master who introduced these "hypertrophic" components, very elegantly done in his work... more info here: https://www.zisha.com/news/18947.shtml Seems like the inventor is much more "restrained". That pot that octo posted has gone a little ...

Youzi wrote: ↑

Mon May 04, 2020 11:16 am

I hate that design, just seems so unproportionate... Maybe too contemporary for me

Maybe the whole point is to be uncomfortable... Challenges the idea that "correct" proportions are important.

@OCTO @Youzi
Maybe it's neither ergonomics nor practicality.... Just contemporary artistry.

If I was collecting pots (or had the money for it ) I'd be into these kinds of designs.

Another benefit of larger pot + less tea is that it gives the leaves more space to open

Bok Nope! Some even say it is a terrible method. I guess they're looking at the tea in the CUP but not the stream. The stream is more consistent in my opinion. And I tend to look for the general "structure" of the liquor as well and not just the color. Like is it dense/full. Hard to describe. klept...

To give a few tips: 1. If using a teapot you can pour just a tiny bit of the tea into your pitcher/cup to check how it is brewing. Unlike others, I find that color does give a good estimation for the steep. The trick is to watch the stream, and not the tea in the cup/pitcher. Same can be done with t...

Exact amounts of tea and exact timings are not important. Even if you use let's say, 6g per session, the integrity of the leaf will vary day to day. Meaning some days you might be brewing a lot of leaves, some days each will be unbroken. This affects infusion speed quite a lot. There are other facto...

Sometimes taking extra electrolytes (can be straight up salt...) helps me, but more with a certain lethargic feeling.

Also, interesting he recommended to steep this yancha with just 3.5g/120ml/off boiling/7,7,10sec. Practically half the leaf I’d typically use. I've gone through 100g of a 0.6 dollar/gram yancha from EoT. It certainly is very different from any yancha I've tried so far and claims to be "traditionall...

Tillerman It might be that the processing of the leaves doesn't "bring out" the potential of the leaves. I've seen mentions that character of old tree oolongs can be compromised if the processing is not proper. There are also other factors like the soil etc. that might hide the difference of seed-g...

@OCTO Can't get over how nice that 90s zhuni looks. Pretty large zhuni pot as well so hard to make and fire. Masterpiece.