Old siblings, re-united. The one at the back is welcoming the two at the front (one of whom is currently drinking some yancha).
I'll have to play with the 'new' ones more once I've got more time. Even though it's an 'ordinary' shape, I still think the humble shuiping is one of my favourites.
Andrew
Yixing
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sheep.payday2
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Speaking of which, I've run into quite a few highly polished entry-level pots lately, some of them among one local tea shop's latest offerings. Is this a trend or is my sample merely biased? Now I know that polished yixing were valued in southeast Asia at some point in time, but that's a different story.Blackbird_msk wrote: ↑Mon Jan 22, 2024 5:12 amThe teapot has a glossy surface on the outside and a matte inside.
Awesome!Andrew S wrote: ↑Mon Jan 29, 2024 8:13 pmOld siblings, re-united. The one at the back is welcoming the two at the front (one of whom is currently drinking some yancha).
I'll have to play with the 'new' ones more once I've got more time. Even though it's an 'ordinary' shape, I still think the humble shuiping is one of my favourites.
Andrew
I love the shuiping as well. 60's?
Thanks; these ones are all pre-factory pots in slightly-different interpretations (I'd call them dainty, chunky and puffy from front to back).
The one at the back of the group photo used to be even more dull than the one in the middle, so I'm looking forward to seeing how the new ones develop their own shine over time.
Here's some closer photos of the new ones.
Andrew
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From the pictures, the clay looks like factory hong ni to me. But from your description - they are zhuni?Andrew S wrote: ↑Thu Feb 01, 2024 3:31 pmThanks; these ones are all pre-factory pots in slightly-different interpretations (I'd call them dainty, chunky and puffy from front to back).
The one at the back of the group photo used to be even more dull than the one in the middle, so I'm looking forward to seeing how the new ones develop their own shine over time.
Here's some closer photos of the new ones.
Andrew
From what little I understand, yes - but I think that pre-factory zhuni is quite different to LQER zhuni or modern zhuni. I'm not sure if it was composed differently, or fired differently, or what the reasons might be.
Hopefully others around here can chime in with some actual knowledge.
When I have time today, I'll take a photo of one of these ones next to a 50s hongni to see the difference.
Andrew
And here's a fairly unhelpful comparison between a well-used hongni and one of these pots.
Edit: also added perhaps a slightly better comparison between well-used 60s hongni and one of the well-used pre-factory pots.
Andrew
Edit: also added perhaps a slightly better comparison between well-used 60s hongni and one of the well-used pre-factory pots.
Andrew
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Hello! I have a question for people with a lot of Yixing experience:
Do you think that useful statements can be made about Yixing pots made in different 20th century decades?
Let’s say you were standing in front of, for example, Zisha Art Gallery in Singapore, as in: a reputable vendor, to ignore sourcing and verification issues,
and that you’d just be looking at plain shuiping pots, disregarding things such as size and the condition the pots are in to rule out other factors influencing pricing.
On the ZAG website you can see that the vast majority of their midrange pots are labeled as hongni (plus a handful of “zisha” and maybe qingshuini)
and are from the early 60s, 60s – 70s, early 70s, 70s, 70s – 80s, and 80s.
Do you think that it can be reasonably argued that there are certain Yixing age ranges you should skip
because they’re not worth it generally, compared to a run of the mill contemporary pot, or because of diminishing returns,
and that there are ranges that you think people should save up for instead of buying something cheaper?
For example (not real examples, of course):
– Early 60s: skip because of diminishing returns, 80s and later: skip because it’s when additives were added and you’d rather have a pot without additives (again, not a real example)
– 60s to 70s: buy this rather than early 70s.
What decade would you, people with lots of Yixing experience, buy Yixing pots from, and why?
Or: do you think that this is a question that is way too general to be useful and completley ignoring things such as wall thickness etc.?
(To be clear, this is just out of general interest; I’m not standing in front of Zisha Art Gallery and not currently looking to buy anything.)
Do you think that useful statements can be made about Yixing pots made in different 20th century decades?
Let’s say you were standing in front of, for example, Zisha Art Gallery in Singapore, as in: a reputable vendor, to ignore sourcing and verification issues,
and that you’d just be looking at plain shuiping pots, disregarding things such as size and the condition the pots are in to rule out other factors influencing pricing.
On the ZAG website you can see that the vast majority of their midrange pots are labeled as hongni (plus a handful of “zisha” and maybe qingshuini)
and are from the early 60s, 60s – 70s, early 70s, 70s, 70s – 80s, and 80s.
Do you think that it can be reasonably argued that there are certain Yixing age ranges you should skip
because they’re not worth it generally, compared to a run of the mill contemporary pot, or because of diminishing returns,
and that there are ranges that you think people should save up for instead of buying something cheaper?
For example (not real examples, of course):
– Early 60s: skip because of diminishing returns, 80s and later: skip because it’s when additives were added and you’d rather have a pot without additives (again, not a real example)
– 60s to 70s: buy this rather than early 70s.
What decade would you, people with lots of Yixing experience, buy Yixing pots from, and why?
Or: do you think that this is a question that is way too general to be useful and completley ignoring things such as wall thickness etc.?
(To be clear, this is just out of general interest; I’m not standing in front of Zisha Art Gallery and not currently looking to buy anything.)
Some more pics of that 60s Bianyuan that hasn’t stopped amazing me for the last few weeks:
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