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Very nice shapewise it would work well for yancha, but personally I prefer something less muting for yancha. If the yiwu is very delicate, it might be a bit muting for that too. I'd try something like HKH Serious Formula or the 2013 Love Forever paper tong.tingjunkie wrote: ↑Tue Apr 23, 2019 1:18 amFWIW, this is the QSN I just bought from Emmett. Definitely a very nice pot.
So true, I wish I knew then what I know now.tingjunkie wrote: ↑Tue Apr 23, 2019 1:18 amLet's not discuss what prices were 10+ years ago. It will just make us all sad.
Nice pot! I was eyeing that one.tingjunkie wrote: ↑Tue Apr 23, 2019 1:18 amFWIW, this is the QSN I just bought from Emmett. Definitely a very nice pot.
Life is way too short for low grade tea.Chadrinkincat wrote: ↑Wed Apr 24, 2019 10:04 pmI like this shape for Wuyi but I have to agree w/ steanze that Hong ni would be a better fit unless you reserve this one for low grade sea dyke style oolong. Is it High fired and on thicker side? If so I’d prob use it for loose aged puerh or maybe LB.
Nice pot! The patina is coming along well!tingjunkie wrote: ↑Thu Apr 25, 2019 2:11 am
Life is way too short for low grade tea.
Yes, the new pot is high fired, and holds heat extremely well. I agree with hongni for yancha. This is my trusty yancha pot for the past decade or so...
How do you find the small size working for yancha? I'm trying too figure out the right size for a yancha pot myself. I have a 50ml and another 105ml one. I find the 50ml one too small to allow the leaves to expand, and the heat dissipates too quickly. The 105ml is too expensive to brew a full pot :-/theredbaron wrote: ↑Thu May 02, 2019 11:47 amLittle update
The pot just arrived today, and i am having my first try with Yancha, a very nice Lao Cong Shui Xien. So far, it is very promising. No clay smell at the first wash whatsoever, and it not too muting, preserves the high notes well enough. I like what it does with Yancha. Especially for the low cost.