You might find this thread interestingJournalerMarie wrote: ↑Sat Nov 13, 2021 7:29 pmWow I was thinking of buying this. Thank you for sharing!
viewtopic.php?f=13&t=1859
You might find this thread interestingJournalerMarie wrote: ↑Sat Nov 13, 2021 7:29 pmWow I was thinking of buying this. Thank you for sharing!
Thank you- I skimmed through to get an idea of what it was about. I do enjoy learning about tea history, tea processing, and modern tea production, especially as it concerns the environmental impact of the tea I drink. I look forward to reading it more thoroughly later todayLeoFox wrote: ↑Sun Nov 14, 2021 11:01 amYou might find this thread interestingJournalerMarie wrote: ↑Sat Nov 13, 2021 7:29 pmWow I was thinking of buying this. Thank you for sharing!
viewtopic.php?f=13&t=1859
Thanks Ethan. In this particular case it was the simple requirement to quench the thirst of more people than I usually serve… one of a few larger pots I have that is capable of serving a group of people.Ethan Kurland wrote: ↑Sat Nov 20, 2021 8:42 amWhat a great photograph, Bok! So evocative!
Does preparation in this pot, or type of pot in general, highlight what you like and/or temper what you don't like much?
Thanks for sharing.
It’s for me a good example of how subtle shifts in the proportions can make all the difference in how a pot looks.
Thanks!BriarOcelot wrote: ↑Mon Nov 22, 2021 6:08 pmSuch nice teapot pics as ever @Bok
Any tips on brewing up a roasted Lao Cong Shui Xian in a pot?
I almost never brew dancong... or it's been a long while.
I tried 5g of it in a 100ml DQN chubby ShuiPing pot - flushed with boiling spring water.
I figured with the heavy roast 20 seconds for the start would be good.
It does taste nice - it's the Sacred Lilly from TeaHong.