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Re: Yixing
Posted: Sat Oct 20, 2018 8:41 pm
by Chadrinkincat
Chris wrote: ↑Sat Oct 20, 2018 6:07 pm
Had nice light and a nice, borrowed camera this morning, so felt inspired to take some pictures.
This is a ~100 ml pot I purchased from a TeaChat member a few years ago. It was represented as being heini, but as you can see here, it's not black but very dark brown. I've read so many conflicting things about heini online, I've decided not to worry about it too much.
I don't use this pot as much these days as I should, but it's historically done well with heavy-roast oolongs. Although I usually don't like carved designs, I've always really liked the peony on this one.
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Originally from jing tea shop right? Love that pot. Was pretty sad when it sold
Re: Yixing
Posted: Sat Oct 20, 2018 11:49 pm
by Chris
Chadrinkincat, you may be right! I don’t remember this being on Jing’s site, but it seems consistent with their xiaopin Yixing aesthetic a few years ago. I can’t remember if the guy I bought it from said where he got it; I just thought it looked good.
It’s interesting how much the Western-accessible Yixing world has changed since then.
Re: Yixing
Posted: Sun Oct 21, 2018 2:27 am
by Chadrinkincat
Chris wrote: ↑Sat Oct 20, 2018 11:49 pm
Chadrinkincat, you may be right! I don’t remember this being on Jing’s site, but it seems consistent with their xiaopin Yixing aesthetic a few years ago. I can’t remember if the guy I bought it from said where he got it; I just thought it looked good.
It’s interesting how much the Western-accessible Yixing world has changed since then.
Yea access to good pots in the west has skyrocketed compared to 5-7yrs ago when very few vendors sold decent pots
Re: Yixing
Posted: Wed Oct 31, 2018 5:27 am
by lopin
Re: Yixing
Posted: Wed Oct 31, 2018 5:29 am
by lopin
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Re: Yixing
Posted: Wed Oct 31, 2018 5:29 am
by lopin
- IMG_20181031_075801.jpg (198.51 KiB) Viewed 8839 times
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Re: Yixing
Posted: Sat Nov 03, 2018 2:28 am
by pedant
late 60s F1 hongni
i'm in love with the balance. shuiping geometry is legendary for a reason.
- shuiping-pour-s1.jpg (188.01 KiB) Viewed 8670 times
Re: Yixing
Posted: Wed Nov 07, 2018 6:27 pm
by Chadrinkincat
NOS early 70’s 100ml Xian Piao with original wax coating. Truly high fired Hong ni. Should prob use this for balled oolong but it’ll likely get used for puerh instead since that what I mostly drink.
Re: Yixing
Posted: Wed Nov 07, 2018 6:27 pm
by Chadrinkincat
pedant wrote: ↑Sat Nov 03, 2018 2:28 am
late 60s F1 hongni
i'm in love with the balance. shuiping geometry is legendary for a reason.
shuiping-pour-s1.jpg
Beautiful photo for a beautiful pot
Re: Yixing
Posted: Wed Nov 07, 2018 6:41 pm
by Chadrinkincat
Checking the firing on 70’s Xian Piao.
Re: Yixing
Posted: Mon Dec 31, 2018 12:11 pm
by swordofmytriumph
It’s here! My very first Yixing pot finally arrived! It’s an early 90s hongni I got on essence of tea. I’ve finished cleaning it, and after MUCH careful consideration am trying it out with black tea, specifically Yunnan gold type blacks. Either that or lightly roasted oolong.
Re: Yixing
Posted: Mon Dec 31, 2018 7:31 pm
by OCTO
swordofmytriumph wrote: ↑Mon Dec 31, 2018 12:11 pm
It’s here! My very first Yixing pot finally arrived! It’s an early 90s hongni I got on essence of tea. I’ve finished cleaning it, and after MUCH careful consideration am trying it out with black tea, specifically Yunnan gold type blacks. Either that or lightly roasted oolong.
@swordofmytriumph
Congratulations!! Kindly share with us your findings and journey!!
Cheers!
Re: Yixing
Posted: Tue Jan 01, 2019 12:57 am
by swordofmytriumph
Will do!
I finally decided on lightly baked taiwanese oolong. Hongni is supposed to bring out the higher notes, and I figured I'd be happiest with bringing out the high notes on some light roast oolong as opposed to black tea. Now to start with the seasoning.
Re: Yixing
Posted: Tue Jan 01, 2019 5:42 am
by Bok
swordofmytriumph wrote: ↑Tue Jan 01, 2019 12:57 am
Will do!
I finally decided on lightly baked taiwanese oolong. Hongni is supposed to bring out the higher notes, and I figured I'd be happiest with bringing out the high notes on some light roast oolong as opposed to black tea. Now to start with the seasoning.
Depends on the kind of black tea, the very forgiving and sweet black teas from. Taiwan usually do best in porcelain or clays that make their high notes shine.
Always keep an open mind and try to go against the common opinion every once in a while is good practice.
Re: Yixing
Posted: Tue Jan 01, 2019 7:16 am
by swordofmytriumph
Bok wrote: ↑Tue Jan 01, 2019 5:42 am
Always keep an open mind and try to go against the common opinion every once in a while is good practice.
Ain't that the truth.