I will try myself at this game. This will not be a "show off". I am keenly aware that my modest possessions do not hold a candle to some of the pots in this thread. Also, the pictures are taken with a phone, so they are poor quality.
However, these two pots give me satisfaction, because I feel they are achieving what I read proper pots should achieve: they keep the aroma intact and just seem to be altering the body by making it slightly "smoother" or "rounder", somewhat heavier. They also remove some bitterness and astringency.
- Clay type: no clue. High fired. Teapot is made in Taiwan.
- Size of pot: 90 ml.
- What year/decade the pot was made: this looks like a recent pot.
- Thin walled.
- How long is the pour? about 10 seconds.
- Where you acquired the pot: local shop.
- What type of tea you make with it: this pot was supposed to be good for Gao Shan Cha, but I am using it exclusively for modern-style (low oxydation and light roast) Tie Guan Yin.
Color is changing with lightning so I took picture in two different rooms:http://i1304.photobucket.com/albums/s53 ... ecfb54.jpghttp://i1304.photobucket.com/albums/s53 ... d662a8.jpg
There is something written on the bottom, probably a signature:http://i1304.photobucket.com/albums/s53 ... 677b5b.jpg
Second pot is odd. I find the shape a bit weird. In the vendor's own words it is: "a pot made recently, but with a blend of old Yixing clays" and "not top clay quality, but good enough to brew a decent yancha". Which is exactly what this teapot does.
Beside its shape, this teapot has two characteristics:
- huge heat retention, this may be due to its thickness rather than to the clay.
- huge aroma retention. I tried some Tie Guan Yin in it. I had to wash and dry the teapot 3 days in a row to get rid of the Tie Guan Yin smell.http://i1304.photobucket.com/albums/s53 ... c5c969.jpghttp://i1304.photobucket.com/albums/s53 ... ab2bd3.jpg
- Clay type: supposedly a blend of old Yixing clays. I cannot tell if it is medium or high fired.
- Size of pot: 100 ml.
- What year/decade the pot was made: this is a recent pot.
- Thick walled.
- How long is the pour? very quick, about 6 seconds.
- Where you acquired the pot: another local shop.
- What type of tea you make with it: Wuyi yancha (except Bai Ji Guan).