Tea Knowledge & Friendship
steanze wrote: ↑Wed May 27, 2020 4:18 pmI can only see the finished result, the grain of clay is finer on those pots. But yes, finer mesh is likely to be the cause.Teachronicles wrote: ↑Wed May 27, 2020 4:11 pm
The bottom of my pot is a bit dirty, so probably staining, and also lighting. By finer do you mean the mesh number/how finely the clay is sieved during processing?
I honestly think the result would likely be an experiment not to be repeated
Yeah, I wouldn't use a teapot/cup for coffee and tea, because it would likely spoil the tea. I was just curious because I got some Zini pots I don't use that often. Maybe, I could use one of them as a pitcher for coffee, but I don't want to ruin them.
If that guy got it, it was real for sure. He owns a lot of antiques. But that is waaay too small, drinking shots of spirit out of it would prob be the best useChadrinkincat wrote: ↑Wed May 27, 2020 12:25 pmMark-S wrote: ↑Mon May 18, 2020 5:04 amWhat do you think of this pot? It's too small / expensive for me but it's kind of interesting.
https://www.ebay.com/itm/193461339875
For me, it's about not tilting the pot at too steep an angle too soon, but gradually doing it as the pot empties. Of course, I get lazy sometimes and do that, holding the pot directly over the chahai, making sure any drips make it in, or just position it in the top of the cha hai. Though I imagine pouring directly into cups you'd want to do the former to avoid too much spillage.
I watched people on youtube pour yixing and they do that. That might take a while for me to do properlyTeachronicles wrote: ↑Thu May 28, 2020 2:37 amFor me, it's about not tilting the pot at too steep an angle too soon, but gradually doing it as the pot empties. Of course, I get lazy sometimes and do that, holding the pot directly over the chahai, making sure any drips make it in, or just position it in the top of the cha hai. Though I imagine pouring directly into cups you'd want to do the former to avoid too much spillage.
Just when I thought I got my gaiwan technique at padwan level here comes something new . Also btw should I be worried about tea clogging a 9-10 hole yixing teapot?Worried? I mean if it's stopping all flow through the spout, then maybe. Is it just slowing down the pour? When you first pour water in, you can aim the stream towards the filter area, or also slightly move the teapot in kind of an up and down circular motion, gently so too much water doesn't spill out. There's a proper name for this, but I can't remember it, and its not traditionally done to declog the spout, but I've found it works for that too.klepto wrote: ↑Thu May 28, 2020 2:42 amI watched people on youtube pour yixing and they do that. That might take a while for me to do properlyTeachronicles wrote: ↑Thu May 28, 2020 2:37 amFor me, it's about not tilting the pot at too steep an angle too soon, but gradually doing it as the pot empties. Of course, I get lazy sometimes and do that, holding the pot directly over the chahai, making sure any drips make it in, or just position it in the top of the cha hai. Though I imagine pouring directly into cups you'd want to do the former to avoid too much spillage.
) Yixing used to make coffee wares, but apparently, it wasn't that successful.
