This is my first yixing pot and I'm getting used to brew with it at the moment. I'm planning to use it only with aged and a bit wet sheng. In the following days I'm going to continue benchmarking it and trying everything in my pumi with it. So far the results have been amazing, love having the advantage of heat retention and the muting was just right to fade away a bit of the astringency of them while thickening the liquor a bit.
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![Image](https://media.discordapp.net/attachments/438048110782971904/527825713668030504/JPEG_20181227_133042.jpg)
- Size: ~75ml.
- Clay: Qing Shui Ni
- Shape: Wendan
- Spout: Ball filter
- Firing temperature: High fired (not sure)
- Walls: Thick
- Pour speed: 8 sec when filled
- Age: Modern