Yixing

[Teachronicles]

would judging by tea color be indicative? yellow=young, brown=mid, red=aged?

I would just switch brown and red. Red mid and brown aged.

[gatmcm]

Just got a new member in the family, a white label 120ml zini from EoT, have been looking for a larger thicker walled pot for semi aged sheng and this fits the bill perfectly, my 60ml just didn't produce enough liquid for what I consider ideal for sheng, lately been using the 60ml for high roast oolongs anyway.
From trying it a few times I'm happy with it, holds heat a lot better than the 60ml, noticed a big difference in a tea I was drinking that had been tasting a bit flat lately, felt it was a lot fuller and potent.

pot.jpg (310.61 KiB) Viewed 24370 times

More pics in the imgur album
https://imgur.com/a/JRnNMI6

[steanze]

would judging by tea color be indicative? yellow=young, brown=mid, red=aged?

This is a bit OT, this discussion is better suited for the Fermented teas section of the forum.

You should be careful judging the age of the tea based on the color, because other factors can affect the color too. Usually a puerh is yellow/green when it is younger, then it turns orange, then red. But some young teas that have been processed with a bit more oxidation could be already a bit orange (not a great sign usually), and the time at which the changes happen depends heavily on storage.

[steanze]

Just got a new member in the family, a white label 120ml zini from EoT, have been looking for a larger thicker walled pot for semi aged sheng and this fits the bill perfectly, my 60ml just didn't produce enough liquid for what I consider ideal for sheng, lately been using the 60ml for high roast oolongs anyway.
From trying it a few times I'm happy with it, holds heat a lot better than the 60ml, noticed a big difference in a tea I was drinking that had been tasting a bit flat lately, felt it was a lot fuller and potent.


pot.jpg

More pics in the imgur album
https://imgur.com/a/JRnNMI6

Nice pot! Big pots have higher heat retention. The volume of a sphere is (4/3)*pi*r^3, the surface is 4*pi*r^2. The volume/surface ratio is (1/3)*r. If the radius is bigger, there is less surface for any unit of volume. Heat is dispersed through the surface.

[Chadrinkincat]

Early 1900's square pot that I found at a thrift shop for $5. Total bargain considering it's unused and in perfect condition. Haven't measured it yet but I'm guessing it's around 350ml. Might be a good candidate for brewing shu. Using an antique pot for shu sorta makes me cringe though.

[Chadrinkincat]

Another recent score. A likely 70's 160ml hong ni shui ping. I'm pretty amped about trying this one out with non HK semi-aged puerh.

[Chadrinkincat]

Just got a new member in the family, a white label 120ml zini from EoT, have been looking for a larger thicker walled pot for semi aged sheng and this fits the bill perfectly, my 60ml just didn't produce enough liquid for what I consider ideal for sheng, lately been using the 60ml for high roast oolongs anyway.
From trying it a few times I'm happy with it, holds heat a lot better than the 60ml, noticed a big difference in a tea I was drinking that had been tasting a bit flat lately, felt it was a lot fuller and potent.


pot.jpg

More pics in the imgur album
https://imgur.com/a/JRnNMI6

60ml is my most used size with puerh though I'm getting back into using pots closer to 100ml again cuz they're much better at retaining heat. Those small pots don't stay hot enough for aged pu unless it's summer or my heater is on full blast.

[gatmcm]

60ml is my most used size with puerh though I'm getting back into using pots closer to 100ml again cuz they're much better at retaining heat. Those small pots don't stay hot enough for aged pu unless it's summer or my heater is on full blast.

I relate, since I rarely drink young sheng I usually want high heat, but my main gripe with 60ml is that once the leaf is fully expanded you get maybe 20 or 30ml per steep which I find a bit lacking, also it caps the amount of leaf at about 5 or 6g max and even then the leaf doesnt seem to fully open up, the 120ml gives me a range im more confortable with, about 8g per session with room to go higher if I so please

[tingjunkie]

The dirty dozen. New old stock 95ml hongni shui pings from early 90's. Nice clay and firing.

IMG_3454.jpg (250.99 KiB) Viewed 23963 times

[tingjunkie]

And some 125ml hongni shen deng pots from early 90's, too.

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[Chadrinkincat]

The dirty dozen. New old stock 95ml hongni shui pings from early 90's. Nice clay and firing.

IMG_3454.jpg

Orderly teapot porn! Why so many of the same size?

[tingjunkie]

Orderly teapot porn! Why so many of the same size?

Mostly just an investment, though a couple will undoubtedly make it in to my personal collection. The size, shape, clay, and firing make these pretty excellent for a wide range of teas.

[lopin]

Hi, can anyone advise o maker, age, etc. It seems like grainy zini but have no other info. it has around 120 -130ml amnd came used form Taiwan.
thank you

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[friso]

Here are some of my most "interesting " pots (i.e. not bought from mainstream vendors).

First is a pot I bought in Hong Kong on Bonham Strand:

- Clay type. I guess some sort of hongni mixed with sand, even though the lady sold it as zhuni. High fired.
- Size of pot. 90ml.
- What year/decade the pot was made. Modern.
- If the pot is thin-walled, medium, or thick-walled. Thin walls.
- How long is the pour? Relatively quick ; about 5 seconds.
- Where you acquired the pot. HK.
- What type of tea you make with it. I currently make all sorts of oolongs, mainly roasted and aged. Still playing with it. It really highlights the roast.

[friso]

With pictures of the seals :