looks like cake with tea haha niceee. Cup loooks big next to this baby
Duan ni and friends
That's a very good idea for a dessert design indeed!teamakers.art wrote: ↑Tue Jul 19, 2022 10:11 amlooks like cake with tea haha niceee. Cup loooks big next to this baby
I've been enjoying all of these photos; here's a slightly closer-up picture of mine, in case it helps (I really need a macro lens for this...).
I am curious about when people use duanni (old or new) to brew teas that require 'muting'. The pot is currently finishing a brew of a light-style Dong Ding, and doing a good job of it. It seems to like high mountain and other kinds of fresh, light tea. I use a zini pot for more roasted kinds of Dong Ding and similar tea.
Neither of my two duanni pots have really 'muted' the tea, but I am conscious that that is a tiny sample size, of course, and perhaps modern duanni is different as well.
Andrew
I am curious about when people use duanni (old or new) to brew teas that require 'muting'. The pot is currently finishing a brew of a light-style Dong Ding, and doing a good job of it. It seems to like high mountain and other kinds of fresh, light tea. I use a zini pot for more roasted kinds of Dong Ding and similar tea.
Neither of my two duanni pots have really 'muted' the tea, but I am conscious that that is a tiny sample size, of course, and perhaps modern duanni is different as well.
Andrew
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Nice clay!
That's a difficult conversation to have without having tea together from the same teapot... otherwise there's always the risk that different people interpret the term "muting" in different ways.Andrew S wrote: ↑Wed Jul 27, 2022 11:05 pm
I am curious about when people use duanni (old or new) to brew teas that require 'muting'. The pot is currently finishing a brew of a light-style Dong Ding, and doing a good job of it. It seems to like high mountain and other kinds of fresh, light tea. I use a zini pot for more roasted kinds of Dong Ding and similar tea.
Neither of my two duanni pots have really 'muted' the tea, but I am conscious that that is a tiny sample size, of course, and perhaps modern duanni is different as well.
Andrew
Agree fully with @steanze
Cheers!!!
Nice clay indeed.
Especially when it comes to DuanNi... it's not only muting that is interpreted differently by different mouths... but you may have 2 identical pots and both can behave very differently. So far, I've wound my pots to bring out the sweetness in green TieGuanYin, GaoShan and DongDing. Same goes for DanCong (both roasted and green). There are some DuanNi which have also found to be a very good match with very specific Aged Puerh. I've also experimented with ZhangPing ShuiXian and it also brew up a nice cup. It's difficult to put the finger on one general rule of thumb with the exception to just try and experiment by matching your tea with the pot.steanze wrote: ↑Thu Jul 28, 2022 10:37 amThat's a difficult conversation to have without having tea together from the same teapot... otherwise there's always the risk that different people interpret the term "muting" in different ways.Andrew S wrote: ↑Wed Jul 27, 2022 11:05 pmI am curious about when people use duanni (old or new) to brew teas that require 'muting'. The pot is currently finishing a brew of a light-style Dong Ding, and doing a good job of it. It seems to like high mountain and other kinds of fresh, light tea. I use a zini pot for more roasted kinds of Dong Ding and similar tea.
Neither of my two duanni pots have really 'muted' the tea, but I am conscious that that is a tiny sample size, of course, and perhaps modern duanni is different as well.
Andrew
Cheers!!!