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steanze wrote: ↑

Sat Jan 27, 2018 7:44 pm

The 7 hole filter might pour slow for yancha. You'd need to try it but likely not fast enough. Also, in my view hongni/zhuni is better for yancha.

Thanks.
About the clay - I'll give it a try though my only available hongni is a shuiping...not sure if its the best shape.

What do you think about this guy for yancha in terms of shape and clay? It is sold as 100ml DSQ (honestly, I feel lucky to find something this small nowadays...)

Teachronicles wrote: ↑

Wed Jan 24, 2018 11:51 pm

Where'd you buy it from? This style is one of my favorite teapot shapes.

Purchased from Stéphane Erler. But I’m afraid he had just one of those.

Thanks! What about brewing time?? Time? The right amount. I :mrgreen: Excellent answer. It depends on so many things, like your brewing skills, how you pour the water, the kind of vessel etc. If you use a gaiwan, you can also check the colour. If underbrewed, whites are usually the blandest, most b...

OldWaysTea wrote: ↑

Wed Jan 24, 2018 7:22 pm

I would recommend experimenting with your daily tea. I only occasionally drink white tea. When I do, I always make it in a gaiwan. I usually use about 6g of leaf in a 120ml gaiwan.

Thanks! What about brewing time??

So, I'm about to receive really high quality white tea (I think Baimudan). I rarely drink white tea and I do drink I usually go grandpa style. Was told that gongfu will bring out the flavors here. But I have never tried it with white tea and don't have enough tea to expriment!!! Do you go gonfu with...

steanze wrote: ↑

Wed Jan 24, 2018 11:42 am

I'm happy you found the posts helpful. Yes, your pairing is also what I would have done.

BTW - does a neizhaweihong functions like zini? or does the fact that it is covered with hongni makes it "harder"?
(I'm asking since I have a similar setup just that my zini is a neizi

steanze wrote: ↑

Mon Jan 22, 2018 9:49 pm

I would have chosen a thin porcelain gaiwan to be honest but you really wanted a pot. This one should work quite well with gaoshan

It does!
Give a shout next time you are in nyc and I’ll prove you it compares to a gaiwan ha ha

Thank you very much steanze!

So this beauty just arrived from Taiwan. Its a modern zhuni/hongni (whatever you feel comfortable with :D ) with thin walls and a round belly that will brew my high mountain oolongs. Besides just showing off, Its important to say how grateful I am for this community from which I learned so much. I'm...

debunix wrote: ↑

Sun Jan 21, 2018 10:37 am

This is the SeaDyke TGY that I grew up on, in the bright red tin:



Is this the 'classic' or something else?

This is not so easy to find

I have an order from white2tea stuck in Guangzhou processing for five weeks which is highly unusual for a white2tea order but it’s also that time of year when delays are common and several others I know have waited as long for theirs, (many waited 4-5 weeks for Black Friday orders), before arriving...

Bok wrote: ↑

Sat Jan 13, 2018 7:39 am

...Taiwanese simple glazed clay

Are you aware of or can provide a link to a vendor who carries these?

Thank you everyone for all the good points!
Indeed, I find the aesthetic value of the one on the left (or #1) very appealing. But the long spout still makes me nervous vis-à-vis flights

Depends on the price. Performance should not be extremely different, but I'd pick the one on the left for aesthetic reasons. The pot on the right is trying to imitate late Qing, but it is a modern pot. Thank you! The one on the left costs $20 more. To be honest, I'm just a frequent flyer and pots w...

So, it is a moment of decision. I need to choose which one of the pots below would be purchased for the purpose of brewing green gentle oolongs and Baozhongs, which I brew with boiling water and very short infusions. It seems to me that both are likely to perform equally well. What do you think? whi...