Yixing

[Bok]

Andrew S

1st hongni pot is 60’s? Straight to the good stuff.

No time wasted with tuition pots, haha

But not for the faint of heart... it’s a risky jump from nothing to something, but with ZAG a pretty safe one at least.

[OCTO]

Andrew S

1st hongni pot is 60’s? Straight to the good stuff.

No time wasted with tuition pots, haha

But not for the faint of heart... it’s a risky jump from nothing to something, but with ZAG a pretty safe one at least.

It's now or never!!!!..... before @Bok buys everything... hahahahaha....

[Andrew S]

A decade of reading about other people's hong ni pots felt like long enough... Something tells me that this 60s pot will probably bring more joy than five 80s or 90s pots, but that's just me.

The real risk is that I'll take up the challenge of trying to collect LQER hong ni pots as mentioned previously. @Bok, please feel free to embark on that quest yourself and buy all the pots so that my bank account suffers less damage. Just make sure to post lots of photos while you're at it.

@OCTO: that's a good idea. I've only been playing with medium and heavy roasted yan cha so far, and might try some Taiwanese tea sooner or later.

I do like old liu an (though I don't like the price), so maybe it'll be a good match. But this pot will be competing with a few others for the privilege of brewing old liu an.

Andrew

[OCTO]

A decade of reading about other people's hong ni pots felt like long enough... Something tells me that this 60s pot will probably bring more joy than five 80s or 90s pots, but that's just me.

The real risk is that I'll take up the challenge of trying to collect LQER hong ni pots as mentioned previously. Bok, please feel free to embark on that quest yourself and buy all the pots so that my bank account suffers less damage. Just make sure to post lots of photos while you're at it.

OCTO: that's a good idea. I've only been playing with medium and heavy roasted yan cha so far, and might try some Taiwanese tea sooner or later.

I do like old liu an (though I don't like the price), so maybe it'll be a good match. But this pot will be competing with a few others for the privilege of brewing old liu an.

Andrew

Desire - Risk = Action.... hahahaha... waiting for your reviews.

[steanze]

OCTO, Bok and steanze: as requested...

I have no reason to doubt the pot's authenticity, but would be grateful to learn more about hong ni in general, so all comments are welcome.

It's going onto a yan cha diet.

Andrew

It looks authentic. I expected a biandeng as well, they often have those circular marks near the edge of the base.

[Andrew S]

@steanze: thank you; that's the kind of information that I find fascinating. It would be impossible for someone like me to learn things like this outside Asia if there weren't a forum like this.

Andrew

[Bok]

A decade of reading about other people's hong ni pots felt like long enough... Something tells me that this 60s pot will probably bring more joy than five 80s or 90s pots, but that's just me.

Be careful, that’s exactly how I started out... observing from the side lines for a long, long time and then jumping in head first!

Only difference is 60s Biandeng was my my second pot, haha. First was an 80s. But it’s all downhill from there... down, down, and further down, where @OCTO is already waiting with open arms to welcome the lost souls.

[OCTO]

A decade of reading about other people's hong ni pots felt like long enough... Something tells me that this 60s pot will probably bring more joy than five 80s or 90s pots, but that's just me.

Be careful, that’s exactly how I started out... observing from the side lines for a long, long time and then jumping in head first!

Only difference is 60s Biandeng was my my second pot, haha. First was an 80s. But it’s all downhill from there... down, down, and further down, where OCTO is already waiting with open arms to welcome the lost souls.

@Bok.... you called out for me???

[bliss]

What's the general recommendation for getting rid of strong storage/environment scents in Yixing pots? Just using the pots and periods of rest airing out? Bicarbonate of soda seem to mostly deal with the surface. I'm still not ready yet to dispense diluted chlorine or vinegar into my pots, but I doubt they are able to thwart scents that have penetrated deep.

I remember reading about baking the pot in the oven (JBaymore on TC I believe). Is this something anyone here has tried?

[Bok]

Just brew strong tea.

[Mark-S]

I used distilled vinegar / white wine vinegar lately to remove limescale. Worked perfectly, so I don't think you have to worry about it

[bliss]

Just brew strong tea.

Nice emphasis on strong, makes sense. Cheers.

[Mark-S]

You could also store tea leaves in your pot, but this would take much longer than @Bok's method.

[Bok]

You could also store tea leaves in your pot, but this would take much longer than Bok's method.

Yeah, usually odd smells are gone after a week at most, if not after 2-3 brews.

[steanze]

On the topic of LQER hongni, it is rare but there are a few.

LQER_hongni_1.jpg (146.53 KiB) Viewed 3490 times

LQER_hongni_2.jpg (176.61 KiB) Viewed 3490 times

Comparison with zhuni:

LQER_hongni_3.jpg (129.87 KiB) Viewed 3490 times

The hongni is darker/purplish.