@Bok
Thank you for your feedback. I wonder if you have any idea on what might cause the spicy note/tingling reaction?
@Bok
@BokBok wrote: ↑Tue Jul 09, 2019 7:06 pmDailyTX that I wouldn’t dare to guess without knowing the tea in particular.
Although I never had anything in a tea that I would describe as tingling! Mhh... only with that tea or with others as well?
If the pot is mostly new and unused, I think it wouldn’t hurt to let a bit of tea sit in it overnight with water. Just to get rid of any storage or other smells.
White stuff could be a coat of wax, which was done sometimes in the past. in that case I would suggest to slow-boil the whole pot a bit in water to get it off. Wrapped in cloth, lid separate to avoid damage.DailyTX wrote: ↑Tue Jul 09, 2019 10:27 pmI am not complete sure if the pot was new, since the carving still had a coat of white stuff, I assumed it's not been use, and since I brewed Shu Pu erh, the carving turned to the pot color. It's nice to have someone to talk it out, innovative ideas are formed
If you’re used to puerh then I am sure you could tell if the sensation was from camphor, since it is so common. If it’s not camphor then I have an alternative theory.
@BokBok wrote: ↑Tue Jul 09, 2019 10:55 pmWhite stuff could be a coat of wax, which was done sometimes in the past. in that case I would suggest to slow-boil the whole pot a bit in water to get it off. Wrapped in cloth, lid separate to avoid damage.DailyTX wrote: ↑Tue Jul 09, 2019 10:27 pmI am not complete sure if the pot was new, since the carving still had a coat of white stuff, I assumed it's not been use, and since I brewed Shu Pu erh, the carving turned to the pot color. It's nice to have someone to talk it out, innovative ideas are formed
@BaisaoBaisao wrote: ↑Wed Jul 10, 2019 12:12 amIf you’re used to puerh then I am sure you could tell if the sensation was from camphor, since it is so common. If it’s not camphor then I have an alternative theory.
If someone used the pot for herbal medicine it’s possible they included Zanthoxylum piperitum, aka Sichuan pepper. It has a tingling/vibrating sensation that’s used in Chinese and Japanese cooking as well as Chinese herbal medicine. All parts of the plant have the chemical, sanshool, responsible for this sensation.
(I’m a fan of this plant and have native, Chinese, and Japanese Xanthoxylum spp.)
The flavor is lemony but the vibrating sensation is most notable.
I would consider soaking the pot in Everclear or Mohawk (ethyl alcohol used for drinking) to get the sanshool into solution.
https://en.m.wikipedia.org/wiki/Hydroxy_alpha_sanshool
It’s just an idea so take this idea with a jigger of salt.
I played around with this pot a lot and it renders lapsang and other red teas beautifully. Also shu was nicely pronounced.Bok wrote: ↑Fri May 17, 2019 11:43 amlopin what matters is the thickness of the walls, even the spout is medium thick in my book.
150 is way to big for Yancha, unless you are a big spender haha! Also with the thickness in mind, even less suitable.
Don’t know about the pour speed, but anything slower than 6 seconds is not ideal for Yancha.
Just try a variety of teas and see what works for you(more than once per tea to account for other parameters).
It is not the real deal, but it looks nice. It has been made to resemble the real deal. It could brew good tea.jessepat84 wrote: ↑Sun Jul 21, 2019 11:49 amHere’s an interesting pot... sold to me as Benshan Lv Ni, although I take such claims with a healthy dose of scepticism. While I have a couple of Duan Ni pots, this one is rather different in appearance and feel (the clay has more of an obvious yellow colour and feels more delicate). What do people think, could it be the real deal or something else? It does an excellent job with Chinese greens but somehow manages to have a strongly muting effect on many other teas. I’ve added a couple of photos with different lighting, one in evening sunlight and the other in shade.
Thanks! Yes, would’ve been surprised otherwise. It does make good tea and seems to be developing a shine quite quickly. Variations of this pot are currently sold by some well-known vendors (there are some Zhuni versions, I have a suspicion those will also be modern interpretations despite the “Lao Zhuni” tag...). The ROC pot looks really quite special!
I have seen some vendors advertising clay as aged because it had rested for year or longer – which is ridiculous, as any clay after processing the raw materials usually rests for some time, can hardly call that aging clay... decades yes, but not a few years.jessepat84 wrote: ↑Mon Jul 22, 2019 12:41 amThanks! Yes, would’ve been surprised otherwise. It does make good tea and seems to be developing a shine quite quickly. Variations of this pot are currently sold by some well-known vendors (there are some Zhuni versions, I have a suspicion those will also be modern interpretations despite the “Lao Zhuni” tag...). The ROC pot looks really quite special!
yes "lao zhuni" is funny for anything produced after ROC. Lao zhuni is not only about the raw material, but also about the processing and firing, techniques that have not been used since the ROC.jessepat84 wrote: ↑Mon Jul 22, 2019 12:41 amThanks! Yes, would’ve been surprised otherwise. It does make good tea and seems to be developing a shine quite quickly. Variations of this pot are currently sold by some well-known vendors (there are some Zhuni versions, I have a suspicion those will also be modern interpretations despite the “Lao Zhuni” tag...). The ROC pot looks really quite special!
steanze wrote: ↑Mon Jul 22, 2019 10:40 amyes "lao zhuni" is funny for anything produced after ROC. Lao zhuni is not only about the raw material, but also about the processing and firing, techniques that have not been used since the ROC.jessepat84 wrote: ↑Mon Jul 22, 2019 12:41 amThanks! Yes, would’ve been surprised otherwise. It does make good tea and seems to be developing a shine quite quickly. Variations of this pot are currently sold by some well-known vendors (there are some Zhuni versions, I have a suspicion those will also be modern interpretations despite the “Lao Zhuni” tag...). The ROC pot looks really quite special!