Yixing

[DailyTX]

An interesting modern evolution of the Yu Hua Long pot.

Beautiful!

Thanks. It looks nice, pours nice, and the clay looks decent. The only downside is I believe it's a reproduction.

[WhisperingFrog192]

An interesting modern evolution of the Yu Hua Long pot.

I just picked up a (vintage) one of these!

[.m.]

@WhisperingFrog192 Beautiful clay!

[DailyTX]

@WhisperingFrog192 nice pot! The size should be 500-600 ml? Here is mine.

[WhisperingFrog192]

WhisperingFrog192 nice pot! The size should be 500-600 ml? Here is mine.

Yeah, the vintage ones of these seem to tend toward large! Is it because they were generally seen as export pots?

[DailyTX]

WhisperingFrog192 nice pot! The size should be 500-600 ml? Here is mine.

Yeah, the vintage ones of these seem to tend toward large! Is it because they were generally seen as export pots?

There’s a smaller version that was made in the1980s from Factory 1, it’s about 250-300 ml. 1990s onward, you can find various sizes and small variations in shape. I am not sure if this was one of the export designs.

[Baiyun]

500-600 ml?

How do people here use these huge pots? Chuck 30g of leaf in it for a whole dinner party to enjoy, or a low leaf to water ratio Western style brew?

[DailyTX]

500-600 ml?

How do people here use these huge pots? Chuck 30g of leaf in it for a whole dinner party to enjoy, or a low leaf to water ratio Western style brew?

@Baiyun it depends on the locations. If you look at southern part of China, dim sum restaurants typically use a 400-600 ml porcelain pot per 8-10 people table. The teas offered in those dim sum restaurants are shu puerh, shou mei (white tea), and oolong (Anxi style high roosted). It is low leaf to water ratios. For full table, each person gets a cup of 40-50 ml. Personally, I have use them for Hong Cha and Shu pu, grandpa style.

[Andrew S]

500-600 ml?

How do people here use these huge pots? Chuck 30g of leaf in it for a whole dinner party to enjoy, or a low leaf to water ratio Western style brew?

Baiyun it depends on the locations. If you look at southern part of China, dim sum restaurants typically use a 400-600 ml porcelain pot per 8-10 people table. The teas offered in those dim sum restaurants are shu puerh, shou mei (white tea), and oolong (Anxi style high roosted). It is low leaf to water ratios. For full table, each person gets a cup of 40-50 ml. Personally, I have use them for Hong Cha and Shu pu, grandpa style.

For my part, I've had fun using one big pot to brew, and another big pot as the pitcher. I think OCTO around here has posted some examples of that kind of brewing. Perhaps not suitable for all kinds of teas or teapots, though, but it can work well with, say, old wet puer.

I've also just brewed casually in them - things like high mountain tea, white tea, hongcha, etc. Say, 12g into half a litre or so - brew to taste, fill into cups and pitchers, refill a few times as necessary. The lazier the session, the fewer leaves will be involved, and the more likely I'll be to pour half out, in a quasi-grandpa style, I suppose.

Just not liu an or yancha...

Andrew

[.m.]

@Baiyun
I mainly use them to brew sheng puerh. Often i would first brew the tea in a small pot and when infusions get weaker transfer the leaves to a big pot for a long steep. It keeps the heat high for a long time and can pull a lot more out of the leaves. With high quality puerh this can bring the most amazing throat feel. Sometimes i combine leaves from several pots, or i might add a bit of fresh leaves to give it more strength. Or just start in a big pot from the beginning (low leaf : water ratio).

[Baiyun]

Thanks for your responses, makes sense, although I don't think there is a space for such big pots in my brewing. The 70-100ml range works for me and I find my 120ml pots to be on the large side, I rarely fill them to the top when drinking alone.

@.m. I am also a fan of transferring leaves after the liquor thins out, be it from a Gaiwan to a pot, or from a smaller pot to a larger pot, or even from the same pot out onto a plate and then back into the same pot. Applying extra heat and water is probably just as much a factor as freshly exposing material that had been stuck together. Especially the first infusion after the transfer brings a lot back into suspension and the liquor thickens once again. This effect is so pronounced that I always do it with the best teas I have.

[pepson]

500-600 ml?

How do people here use these huge pots? Chuck 30g of leaf in it for a whole dinner party to enjoy, or a low leaf to water ratio Western style brew?

This Tokoname Kyusu is 400 ml. I was thinking what I should do with this bucket.

Finally I found solution. It works well with Second Flush Daarjelings.
5 grams of tea, 95 °Celsius water and 180 s/ 5 s/ 240 s.

[WhisperingFrog192]

Smaller pot this time around! Side handled too, which is interesting.

[DailyTX]

@WhisperingFrog192
This is a side handle design Shi Qiu (roughly translates to Lion Ball) pot. The lion seems a bit beaten up or very dusty.

[WhisperingFrog192]

WhisperingFrog192
This is a side handle design Shi Qiu (roughly translates to Lion Ball) pot. The lion seems a bit beaten up or very dusty.

Fairly sloppy workmanship on this one, but I'm used to it on vintage pots. It adds to the charm I think... No idea what the origin story for this one is! I've only seen side handled pots of the era from F1 stuff.