Small Yixing Zhuni or Hongni

[Ooolong]

Unless custom order, small size you can only find in vintage items, which tend to pop up from time to time from various vendors or private sales > swap here on TF, ebay/etsy/local classifieds, etc. Most of them are prob known to you or you can find them on the forums/discord.

I would mostly use this pot for medium roast yancha. According to your experience would a pre 77 hongni be ideal? I am asking because I heard some people saying that post 77 hongni generally being a bit more smoothing is not necessarily a bad thing for yancha.

Pre-77/60s Hongni is very good for a lot of teas. After that not so much, if the Yancha needs that, it has low quality. For good quality Yancha I do not want anything taken away, Zhuni is preferred for me.

What about this: https://moodyguy.biz/70s-hongni-shuiping-33.html

[Bok]

What about this: https://moodyguy.biz/70s-hongni-shuiping-33.html

Why not.

[Ooolong]

What about this: https://moodyguy.biz/70s-hongni-shuiping-33.html

Why not.

ZGYX 7:3 vs ZGYX 6:4 what is your opinion for brewing yancha?

[Bok]

ZGYX 7:3 vs ZGYX 6:4 what is your opinion for brewing yancha?

Not sure what this abbreviation means? Zhengyuan??
If you refer to brewing ratios: leaf until almost top of vessel, on second round it will reach top rim of pot. Whatever that is in 1:1

[Tyler]

That's what the stamp is called on the linked site, the stamp doesn't really indicate anything though as far as I know

[Bok]

That's what the stamp is called on the linked site, the stamp doesn't really indicate anything though as far as I know

Ah Zhonguo Yixing, of course. I don't look at the seal so much, the clay is more important. Seal is only the last factor I'd look at to say if a pot is authentic or not. Colour, grain is more indicative of firing and clay quality. Personally, I have only used 60s Hongni or earlier and skipped the rest.