Yixing
Duanni based reduction. Note the orange yellow Duanni still coming through in this dark olive pot.
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This one I’m not 100% sure, Duanni specks with something else. Seems that the unprocessed hard Duanni bits are not affected by reduction firing.
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Thank you; reduction-fired clay is yet another thing that I need to learn more about (and teapot photos are always welcome).
I assume that qing hui ni looks different as well compared to those reduction-fired pots, but as you said a while ago, perhaps that is easier to see in person that in photos online.
Does the effect on tea of reduction-fired duanni versus reduction-fired zini match the kinds of differences as between normal duanni versus normal zini, or is it a different kind of effect? I'm sure that it varies, and can be hard or perhaps pointless to make sweeping generalisations.
As to using ash / straw etc, there's a blog post by the people at Mud and Leaves referring to that practice, but I assume you were looking for older written sources and references.
Andrew
I assume that qing hui ni looks different as well compared to those reduction-fired pots, but as you said a while ago, perhaps that is easier to see in person that in photos online.
Does the effect on tea of reduction-fired duanni versus reduction-fired zini match the kinds of differences as between normal duanni versus normal zini, or is it a different kind of effect? I'm sure that it varies, and can be hard or perhaps pointless to make sweeping generalisations.
As to using ash / straw etc, there's a blog post by the people at Mud and Leaves referring to that practice, but I assume you were looking for older written sources and references.
Andrew
@Andrew S indeed I was referring to the pre factory Yixing, I should have mentioned that.
Modern Yixing seems to have a Wuhuini process, but probably different to back then. I was told modern Wuhuini is expensive due to increased labour.
As far as effect on tea goes, I have mixed results with reduction fired Yixing. Inconclusive as to marked differences in between Duanni and others. Difficult to match to tea in general.
What mostly works is Puerh. I’ve found this also true for reduction fired Chaozhou, not sure if there is a pattern here.
The last one works really well for me with aged Oolongs or aged teas in general.
Qinghuini is a different beast altogether, maybe I’ll post about that another time… but it’s sometimes easily confused with reduction fired, I’ve been guilty of that myself in the past.
Modern Yixing seems to have a Wuhuini process, but probably different to back then. I was told modern Wuhuini is expensive due to increased labour.
As far as effect on tea goes, I have mixed results with reduction fired Yixing. Inconclusive as to marked differences in between Duanni and others. Difficult to match to tea in general.
What mostly works is Puerh. I’ve found this also true for reduction fired Chaozhou, not sure if there is a pattern here.
The last one works really well for me with aged Oolongs or aged teas in general.
Qinghuini is a different beast altogether, maybe I’ll post about that another time… but it’s sometimes easily confused with reduction fired, I’ve been guilty of that myself in the past.
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Chadrinkincat
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Thanks, although it’s been - and still is a challenge to match it to a tea…
Did you try with any sencha?Bok wrote: ↑Mon Jul 19, 2021 7:26 amThanks, although it’s been - and still is a challenge to match it to a tea…
I mention because the reduction treatment for japanese pots often seem to have a nice effect- irrespective of the clay, at least based on the various descriptions on this site.
