What Pu'er Are You Drinking
Started the day with some strong Eastfrisian Broken Assam as usual, then went through some 2016 Jingmai sheng pu from Bannacha and right now it's some pretty decent 2006 Early Spring Liming tuo with traditional Guangdong storage. Rather syrupy and sweet with lovely mid and high medicinal notes, a bit of menthol and cinnamon on top of an almost dian hong like base, all of it fading out in a loong aftertaste.
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Teas We Like
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Having a potent Malaysian stored zhongcha from 2006...
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Looking forward to ordering something from you guys in the next couple days.Teas We Like wrote: ↑Fri Feb 07, 2020 10:57 amHaving a potent Malaysian stored zhongcha from 2006...
Sipping some 2007 Mengku Lin Cha Zui (临茶醉 - Tea Drunk on Lincang) here.
Not bad, especially the pretty long aftertaste, but at the end of the day it's too similar to the Wild Arbor King from the same company with the latter (cheaper) tea, at least what I've tried over the years having about the same endurance but a more pronounced aroma, especially in the empty cup and a somewhat more chilled, less agitated qi if that makes sense.
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Teas We Like
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Great, if you have any questions/preferences you can ask in the vendor thread and we can talk there to help you figure out what you might like.Ken wrote: ↑Fri Feb 07, 2020 1:57 pm
Looking forward to ordering something from you guys in the next couple days.
Sipping some 2007 Mengku Lin Cha Zui (临茶醉 - Tea Drunk on Lincang) here.
Not bad, especially the pretty long aftertaste, but at the end of the day it's too similar to the Wild Arbor King from the same company with the latter (cheaper) tea, at least what I've tried over the years having about the same endurance but a more pronounced aroma, especially in the empty cup and a somewhat more chilled, less agitated qi if that makes sense.
Make sense, some teas make one feel uncomfortable, other teas are more comfortable.
Today I woke up with Ontario 1357 shou pu erh from whispering pines tea. I stored it for some time now as I enjoy shou mainly during the winter and stocked too much shou cakes. Classic shou profile, creamy, tasty nothing much else to say. I love that is a 100g cake so I can move to other cakes fairly quickly. I am Much more interested in Brenden’s gold needle shou cake that is waiting for me but it will have to wait for the next session 
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Ha, that is a tricky question... in general there is no black clay per se in Yixing. Black colour is achieved by reduction and/ash firing (for the older pots, newer ones uses additives in general). So in theory you could do that with any of the main clays. As one usually doesn’t know what has been used, the characteristics of a Wuni pot are almost impossible to predict. Some say it’s the most mysterious kind, my experience is that they can be very difficult to match to the right tea.
@Bok so it is more about the style of firing than the clay itself, right? Do you mind if I dig a bit deeper? When we are talking about reduction fired pots (in general) are we speaking solely about the looks or does this style of firing have an impact on the clay itself that is common for all the reduction fired pots? Or to put it this way. Would Hokujo's pots taste different if they weren't reduction fired?Bok wrote: ↑Sun Feb 09, 2020 6:35 pmHa, that is a tricky question... in general there is no black clay per se in Yixing. Black colour is achieved by reduction and/ash firing (for the older pots, newer ones uses additives in general). So in theory you could do that with any of the main clays. As one usually doesn’t know what has been used, the characteristics of a Wuni pot are almost impossible to predict. Some say it’s the most mysterious kind, my experience is that they can be very difficult to match to the right tea.
I have never seen a reduction fired yixing pots before, so I am just a bit curious how would this type of firing impact lets say zini/zhuni/duanni/hongni clays. But I understand it is hard to generalize as you mentioned
.Not to further derail this thread just one short comment: yes it does! Check Hojo’s site for some explanation on other Japanese clays with different firing. I just recently saw a reduction fired Zhuni which is absolutely gorgeous and according to the owner even better than regular Zhuni. Vast and complicated topic...lUKAV28 wrote: ↑Mon Feb 10, 2020 5:17 amBok so it is more about the style of firing than the clay itself, right? Do you mind if I dig a bit deeper? When we are talking about reduction fired pots (in general) are we speaking solely about the looks or does this style of firing have an impact on the clay itself that is common for all the reduction fired pots? Or to put it this way. Would Hokujo's pots taste different if they weren't reduction fired?Bok wrote: ↑Sun Feb 09, 2020 6:35 pmHa, that is a tricky question... in general there is no black clay per se in Yixing. Black colour is achieved by reduction and/ash firing (for the older pots, newer ones uses additives in general). So in theory you could do that with any of the main clays. As one usually doesn’t know what has been used, the characteristics of a Wuni pot are almost impossible to predict. Some say it’s the most mysterious kind, my experience is that they can be very difficult to match to the right tea.
I have never seen a reduction fired yixing pots before, so I am just a bit curious how would this type of firing impact lets say zini/zhuni/duanni/hongni clays. But I understand it is hard to generalize as you mentioned
