Sounds tasty! Was it stored in Switzerland? Storage on the dry side can work really well with gentler yiwus.
What Pu'er Are You Drinking
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Last edited by Teas We Like on Mon Feb 10, 2020 8:20 pm, edited 1 time in total.
Looking at my reduction fired pieces they all seem less porous and more high fired than the oxidation fired pieces from same region. Sometimes wood ash and other items are added during the reduction process to give a variety of wood fired textures to pieces that partially glaze the exterior. If Hokujo kiln pieces were oxidation fired they might be more porous, modifying the teas flavor and aroma profile more than a higher fired reduction piece. Just a thought. In this Hokujo thread, and here we discus how Hokujo yakishime (high fired stoneware) pieces are reduction fired showing a video with Shimizu Gengji discussing this. Lately, I am using more and more reduction fired mayake pieces by Yamada Sou and Taisuke Shiraiwa for roasted oolong.lUKAV28 wrote: ↑Mon Feb 10, 2020 5:17 amBok so it is more about the style of firing than the clay itself, right? Do you mind if I dig a bit deeper? When we are talking about reduction fired pots (in general) are we speaking solely about the looks or does this style of firing have an impact on the clay itself that is common for all the reduction fired pots? Or to put it this way. Would Hokujo's pots taste different if they weren't reduction fired?
I have never seen a reduction fired yixing pots before, so I am just a bit curious how would this type of firing impact lets say zini/zhuni/duanni/hongni clays. But I understand it is hard to generalize as you mentioned.
It was stored locally until it came to Switzerland some two years ago.Teas We Like wrote: ↑Mon Feb 10, 2020 1:47 pmSounds tasty! Was it stored in Switzerland? Storage on the dry side can work really well with gentler yiwus.
It is really very tasty this particular cake but as usual for a Yiwu tea it was not cheap...
Last edited by Rui on Tue Feb 11, 2020 2:49 am, edited 1 time in total.
Spring 2018 Mao Er Duo Mibu gushu raw pu'er from Shui Tang in Zurich. Another great example of a yummy tea with its typical ancient trea leaves aroma and taste. This time I could only afford 25g 
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Looking forward to visit this shop again in September...
.Looking forward to visit this shop again in September...
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Continuing a 2006 zhongcha I started yesterday... this is a strong tea, with some pleasant smokiness.
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2001 CNNP 7572. Hong Kong stored. Aged, ginseng aromas. Smooth yet vibrant in the mouth. A favorite.
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Last edited by Stephen on Fri Feb 21, 2020 3:41 pm, edited 1 time in total.
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I am in the office, time for some 2008 8582 (batch 801). This tea is one of my favorites for the office, it's very reliable and has good lower notes from the larger leaf material.
2018 YS San Ceng Yun
Reminds me a bit of the 2015 Bannacha Jingmai Miyun (jungle juice with notes of spinach and nutmeg), but this tea is more pungent with a pretty strong kuwei, good balance, veeery long aftertaste (> 15min) and equally impressive durability.
Reminds me a bit of the 2015 Bannacha Jingmai Miyun (jungle juice with notes of spinach and nutmeg), but this tea is more pungent with a pretty strong kuwei, good balance, veeery long aftertaste (> 15min) and equally impressive durability.
White2Tea 2019 Dangerfield.
This tea has some strength that is balanced to an extent with the light sweetness, apricot flavor aftertaste. Later infusions become more astringent and bitter, but not unpleasant. I like this one now and would probably be great with a few years of age and good storage.
This tea has some strength that is balanced to an extent with the light sweetness, apricot flavor aftertaste. Later infusions become more astringent and bitter, but not unpleasant. I like this one now and would probably be great with a few years of age and good storage.