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I'm with leave the party when it's at its best – same as I tend to eat the part I like most last of a given meal. I'd like to keep the best taste in mouth, ideally lingering there for a while. If I go past that, chances are it gets washed away and dulled.

Welcome Tri and Zig! Have fun and many cuppas with us

Pearl being a bit unusual term to describe that it's a rolled leaf oolong. Lack of description and details let me think this is a generic, mid-low level offering.

My local tea store sells this tea called Crimson Pearl. I have no idea what this is. It says it's a "deeply fermented" oolong tea, and that it's red in color. Although it's pretty easy to tell that it's been heavily oxidized, I still want to know where it's from before I make a purchase. Can anyone...

Shan Cha is also usually a good bet. Shan cha can be tricky as it is (if true to the word) wild tea. So difficult to control or predict the outcome. Which is why it is usually only processed either as white or black tea(hongcha). Sri Lanka also very good and nice tea. I think I mentioned this ancdo...

Same here. More likely to be dissapointed than satisfied with Ruby Black teas... There is a lot of scam going on with this famous tea, some farms at the lake do sell imported Sri Lanka black as Ruby. Finding a palatable one that is not gag inducing or stomach destoying is tough.

That would look more like bright orange in my experience, this one looks too red.

OCTO wrote: ↑

Tue Feb 27, 2024 9:10 pm

Tri wrote: ↑

Tue Feb 27, 2024 8:33 am

New Pot! Sold as Unused green label F1 Xishi pot.

Interesting…

It is, isn’t it?

Also, is that a hairline front left side? Opposite the sticker.

New Pot! Sold as Unused green label F1 Xishi pot. ./download/file.php?id=14978 ./download/file.php?id=14977 ./download/file.php?id=14976 ./download/file.php?id=14975 ./download/file.php?id=14974 I’d say this is a new pot alright… the clay doesn’t look quite right to me to be Hongni from F1. Suspici...

Updated inventory:
_Xishi, pearskin Zhuni, LQER period, 100ml
_60s F1 Guava/Bala, 90ml
_Julunzhu, Zini, LQER period, 110ml
_Qing dynasty, Zhuni, 150ml

_Charcoal clay stove

@Brent D good to see you back around here!

OCTO wrote: ↑

Thu Feb 15, 2024 4:54 am

Lovely shot!

60s Hongni, well used for years, vs spanking clean.

Looking forward to bring the Bianyuan to the same level.

I’ve seen this lid hole in handle design in Taiwan before, not sure if it originated there or just coincidence.

The pot above still looks like it’s on the student level.

You might also browse the European pottery threads, quite a few of them use unglazed clay.