My New Pu Pot!

One of the intentionally aged teas, Pu-Erh has a loyal following.

My New Pu Pot!

Postby TaiPing Hou Kui » Mar 6th, '08, 22:14

Hey guys......after much debate for a pot for Pu rather than using my Gaiwan, I decided on this dragon egg shaped 120ml (4 oz) yixing from "Chinese Teapot Gallery" on ebay. Here is a pic next to my 4 oz. yixing cup and in mid pour of 2006 Wu's Reserve Ripe Cake from
-Nick (TaiPing)



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Postby RussianSoul » Mar 6th, '08, 22:33

Ooohhhh, Nick, they are beautiful!


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Postby hop_goblin » Mar 6th, '08, 22:49

I love it! Well Done!

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Postby andy825 » Mar 6th, '08, 22:50

What a little cutey! It makes my yixing look like a giant in comparison...

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Postby Dizzwave » Mar 7th, '08, 11:29

Very nice! Looks like the perfect single-serving size. I just ordered my first yixing too, a 175ml. Exciting stuff!

What kind of tea did you use to season/prime it? Will you be using it for ripe pu-erhs only?

I think I'm only going to use mine for shengs... but I haven't decided which to use for priming it... decisions, decisions... :) Perhaps I'll have to order another pot for my shous.

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Postby Salsero » Mar 7th, '08, 11:53

Lovely. Looks like a nice, clean pour, by which I mean it doesn't "drool" much when you stop pouring. Also, it looks like there is absolutely no leaking around the lid.

How long does it take to pour out the whole pot? I am a big fan of quick pour times.

For me also, this is about the perfect size pot for gong fu and multiple steeps. And that dragon egg shape seems to be all the rage lately: it certainly is cute.

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Postby TaiPing Hou Kui » Mar 7th, '08, 15:38

Dave--I used a ripe pu to season it with and yes, I will only be using ripe pu's in it

Salsero--The lid does fit very is practically air tight. If I put my finger on top of the hole on the lid in mid pour, it completely stops. I would have to say that pour time is about 5-8sec. I really think the "ball style" internal filter helps for a faster pouring time versus the ones that run equal with the interior wall of the pot.

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