TeaChat

Reportedly 7~80% antique Yixings are unearthened ones, and the rest makes up by foreign countries, very rarely there are Yixings used from Ming-Qing up to these days. Most reasons are they were destroyed by wars.

They can find unearthened ones usually by constructions, when workers found them, what do they do? do they understand Yixings? Pricing is up to anyone. Until 2000, antique Zhunis were found at least 1 piece a day. I've seen Bao-li/Jia-de (auctions) collectors who got many from them.

Of course price matters, it's important..most of times. But more important is your experience because goods or teas..never lie.

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Capping off a busy week at work with some 2004 aged oolong from mad monk in my "hong ni" pot. Tastes like hot chocolate.

Weeeee! 102K Da Yu Ling.....

Such a great Tea day for me today, and hopefully it carries into tomorrow as well.

Currently trying out a new TKY from Distinctly tea. They have it simply labelled as "Ti kuan yin: Select". Picked it up because the leaves smelled so much different than any other TKY I've had so far. kind of fruity with a hint of chocolate.

Gonna have to play with the steep times on it cause the first couple infusions were VERY earthy, overpoweringly so. Not what the aroma was setting me up for

Drip day continues with Traditional Roast TGY from Norbu, in my 'beach' yunomi from bonjiri, a drip-fest that sparkles in reflected light by the front door

Beautiful, interesting yuonomi, you have debunix. Dull tea would still be a great experience in such a piece. Good acquisition!

And today continues without any drips from the sky bearing some relief from drought, but I'm enjoying this rich and floral Imperial Tie Guan Yin from Yunnan Sourcing from a cup that both crawls and drips with shino glaze, from Petr Novak's TC TA SO collection....

debunix wrote:Drip day continues with Traditional Roast TGY from Norbu, in my 'beach' yunomi from bonjiri, a drip-fest that sparkles in reflected light by the front door

That's so primitively awesome cup and the glaze.. more and more being attracted by Japanese/Korean teawares

chrl42 wrote:That's so primitively awesome cup and the glaze.. more and more being attracted by Japanese/Korean teawares

Glad you enjoy the view, but this one is Hawaiian.

debunix wrote:

chrl42 wrote:That's so primitively awesome cup and the glaze.. more and more being attracted by Japanese/Korean teawares

Glad you enjoy the view, but this one is Hawaiian.

Corrected. I just clicked on his collection, they really ARE awesome teawares

btw, those aren't real shells in the glaze, is it?

I believe those are impressions from shells on which it sits during the firing--on its side to the drips would be on the side of the cup.

Trying a different photo sharing method, to see if it shows up on the web this time and not just my phone app.

Baking some da yu ling in my 50ml light oolong pot for a late night after-whisky session.

My recent order from Norbu arrived yesterday, and tonight I am enjoying their 2013 mi lan dancong brewed 5g in a 75mL gaiwan from Greenwood Studio.

The sweet, almost plummy flavors are really enjoyable and nicely balanced by the mouth-drying effect of the tea. I can tell that I'm really going to enjoy this tea.

I got a small shipment in from Norbu tea today and found a sample packet of Ali Shan Red Oolong Fall 2012. I'm really enjoying it so far. Very smooth, nice sweetness to it and a hint of something like cinnamon that's quite delicious. I might have to make another order and get some more of this.

Edit: My picture is really dark. Sorry about that. Looks much better in person.

In the later steeps it gets very mellow and stays quite smooth.

Looks pretty tasty regardless of the light. I love that spicy note in the Taiwanese mountain oolongs--it's distinctive and delicious. (Now craving something Alishan or Li Shan of DYL here too.)