Bok

[Bok]

And it’s finished! Waiting for the Urushi to fully cure, otherwise it’s done.

Interested parties can let me know...

[Bok]

A word on the construction of the handle: - 2mm hole drilled into the body
- nail from inside out into the handle, additionally secured by a metal disk
- the whole lots glued together with traditional Urushi lacquer method.

The large red area on the inside is due to covering up the metal disk and smoothing the whole area. See explanatory drawing.

I’d say this whole chubby handle thing only works visually because the pot is a mere 60ml small. Otherwise it’d look odd. Which some might still think...

[TeaTotaling]

Sweet revival! Lovely handle-work. Peter Kuo might have some competition That little piece of wood was destined to be a handle.

[Bok]

Sweet revival! Lovely handle-work. Peter Kuo might have some competition That little piece of wood was destined to be a handle.

Thanks! Actually, I had asked Peter for some advice haha.... I really should have taken a pic of the whole piece of wood before I trimmed it to this shape. Feel like a wood headhunter - see the potential haha

[LeoFox]

Thanks to this 70s Hong Qing Shui Ni (hqsn) pot from Bok, I can now enjoy some sheng. The pot is very good at disarming bitterness and concentrating aromas. The texture of the tea is also thicker (more viscous) compared to gaiwan. What is lost doesn't matter to me. Without this pot, I simply cannot drink sheng.

Interestly this pot is also extremely porous. During each session. I can see the tea being eluted through the sides and bottom..though the color is black. I am guessing this is the "tuhei" or spitting black. It happens only after a bit of time after an infusion, as if the contraction of the cooling clay is pushing stuff out. I show a pic of that as well.

Maybe this is similar to what was described here about a super porous low fired shigaraki clay

viewtopic.php?p=4045#p4045

[Balthazar]

Thanks to this pot from Bok, I can now enjoy some sheng. The pot is very good at disarming bitterness and concentrating aromas. The texture is also thicker compared to gaiwan. What is lost doesn't matter to me. Without this pot, I simply cannot drink sheng.

Nice pot!

What kind of sheng are you drinking? Based on what you write, and the second photo, I'm assuming we're talking relatively young and/or dry-stored sheng.

[LeoFox]

Thanks to this pot from Bok, I can now enjoy some sheng. The pot is very good at disarming bitterness and concentrating aromas. The texture is also thicker compared to gaiwan. What is lost doesn't matter to me. Without this pot, I simply cannot drink sheng.

Nice pot!

What kind of sheng are you drinking? Based on what you write, and the second photo, I'm assuming we're talking relatively young and/or dry-stored sheng.

2000s to early 2010 sheng. I try to stay away from the stuff that smells smoky. I have tried younger stuff from white2tea as well, but again, only this pot can make them drinkable to me. I havent tried the older stuff. I'm too poor hahaha.

That same tea above I had to throw away after a few infusions with gaiwan. In this pot I did 20+ infusions. Very nice vanilla sweetness and rose fragrance that thickens like butter as steepings progressed ( I do flash steepings)

[Bok]

Interest check: found this forgotten pot of mine in a different house... would anyone be interested in it, then I’d clean it.

It’s a 90s pot, in 150ml. Clay is a blend of Zhuni and Hongni it seems. Quite good clay it turns a deep red very fast when doused in hot water. Fast and streamlined pour. I forgot to note it down back then, but the artists chop shows up in the official list of Yixing artisans. Not that it really matters, but some people do care.

Price would be something along the lines of 5000 TWD incl. ems.

Let me know...

[Bok]

I will be selling two more of these large 100ml Qing cups shortly: viewtopic.php?f=57&t=1634

Same condition as these above, but I haven't taken any pictures yet. Will be offered as a pair not singles cups. Early bird catches the worm...

[LeoFox]

Picked this one up from bok. 60 mL, early 70s HN

As he says, early bird... 

These cups look nice too.
viewtopic.php?p=35236#p35236


More on this pot:
viewtopic.php?p=37404#p37404

[Bok]

As he says, early bird... 

More like picking it out, before it even thought to raise its head

[akedomakona]

For simplicity's sake here are Kenny's words:

This looks super interesting - as a Westerner who is only a few years into drinking tea "seriously" I've heard and read a lot of different things about gongfucha, with a lot of sites claiming it to be the "traditional Chinese tea ceremony" while others indicate that's not really the case and prior to the last few decades was only really known and practiced in SE China. It would be nice to have something scholarly and well-researched that provides real background on where gongfucha came from and exactly how widespread it was or wasn't prior to recent years.

https://online.ucpress.edu/gastronomica ... edFrom=PDF

I did not find that article at all convincing: http://www.cultofquality.com/index.php/ ... r-madness/

[Bok]

@akedomakona it’s not the place here, but I find neither article convincing, the last one least...

[akedomakona]

akedomakona it’s not the place here, but I find neither article convincing, the last one least...

Apologies; I understand this may not be the place,
but I do not understand your comment or reference to "the last one least" - perhaps there is a place we can clarify and discuss the critique...

[Bok]

akedomakona it’s not the place here, but I find neither article convincing, the last one least...

Apologies; I understand this may not be the place,
but I do not understand your comment or reference to "the last one least" - perhaps there is a place we can clarify and discuss the critique...

Just meant to say that the article you posted is indeed not convincing, less so than the first one. How about you open up a new topic in General discussion? Then others can chime in.