Hey all you tea lovers,
I'm thinking of buying this cool cup:
http://www.redblossomtea.com/details.ph ... &item=1030
I don't intend to use it as an infuser so much as just a plain cup to sip tea from. I tried emailing Red Blossom, but I have yet to receive a reply from them. I was wondering if anyone has one of these to attest to their quality. My main reason for this post is to find some pixtures of it other than the picture shown on the Red Blossom site.
Anyone have the Tranquility infuser cup?
Anybody enjoy the quality of Red Blossom's teaware or as a retailer?
Let me know!
-Rage
Sorry, I don't have that cup so I don't have any pictures to share.
However, I have ordered teaware from Red Blossom before, and I've been nothing but satisfied. Their products are good. I received a confirmation e-mail from them w/in 24 hrs of placing the order, and it arrived at my house roughly 9 days later. (It would likely have been quicker had I not ordered on a Friday and if UPS didn't require a signature.) It seems odd to me that you haven't had an e-mail back from them yet--I've always had good luck with them. They are just a Mom & Pop shop, though. You might want to call them during business hours.
The cup is lovely--beautiful lines--just remember that it is unglazed yixing clay and will pick up the flavor of every tea you brew in it. Therefore, you might want to dedicate it to one specific type of tea, like senchas or tung ting oolongs. I wouldn't, for instance, use it to drink a yunnan gold then turn right around and pour a dragonwell into it.
However, I have ordered teaware from Red Blossom before, and I've been nothing but satisfied. Their products are good. I received a confirmation e-mail from them w/in 24 hrs of placing the order, and it arrived at my house roughly 9 days later. (It would likely have been quicker had I not ordered on a Friday and if UPS didn't require a signature.) It seems odd to me that you haven't had an e-mail back from them yet--I've always had good luck with them. They are just a Mom & Pop shop, though. You might want to call them during business hours.
The cup is lovely--beautiful lines--just remember that it is unglazed yixing clay and will pick up the flavor of every tea you brew in it. Therefore, you might want to dedicate it to one specific type of tea, like senchas or tung ting oolongs. I wouldn't, for instance, use it to drink a yunnan gold then turn right around and pour a dragonwell into it.
Jun 15th, '07, 12:10
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Hey Rage,
It looks very very cool, but...and I only offer this since you have been asking for input.
As Mary said, it will pick up the subtle nuances of whatever tea you drink. Heaven help you if you ever drink a Lapsong Souchong or a flavored tea, you will never get that aroma out.
Also, I have a cabinet full of large mugs that I never use that I bought when I when I first started drinking tea. 12oz is rather large for sipping tea, especially finer tea. It is a personal preference, but most drinkers who do multible infusions will stick with a smaller cup. Mine is 90ml, simple Japanese, white, no handle. I have had it for almost 8 years and I use it everyday, never tire of it.
And lastly, the handle is very stylish, but my guess is that will be the first thing to break on this cup, especially if this is intended for your everyday use. This is clay, and as a result is more prone to breakage.
It looks very very cool, but...and I only offer this since you have been asking for input.
As Mary said, it will pick up the subtle nuances of whatever tea you drink. Heaven help you if you ever drink a Lapsong Souchong or a flavored tea, you will never get that aroma out.
Also, I have a cabinet full of large mugs that I never use that I bought when I when I first started drinking tea. 12oz is rather large for sipping tea, especially finer tea. It is a personal preference, but most drinkers who do multible infusions will stick with a smaller cup. Mine is 90ml, simple Japanese, white, no handle. I have had it for almost 8 years and I use it everyday, never tire of it.
And lastly, the handle is very stylish, but my guess is that will be the first thing to break on this cup, especially if this is intended for your everyday use. This is clay, and as a result is more prone to breakage.
Hey all,
They got back to me, said they'll take a few pictures later today. Really great customer service in that sense, waiting three days for a reply however...
I'll try to post the pictures they send on this thread for whatever reasons.
About the porous quality of the clay: taking your advice, I plan on using it mainly for Sencha and other similar teas. I was wondering if you guys think it would be wise to also use it for teas such as dragonwell and biluochun? Or if the flavors will leech out of the cup enough to change the aroma/taste of these teas.
Thanks for all the help.
-Rage
They got back to me, said they'll take a few pictures later today. Really great customer service in that sense, waiting three days for a reply however...
I'll try to post the pictures they send on this thread for whatever reasons.
About the porous quality of the clay: taking your advice, I plan on using it mainly for Sencha and other similar teas. I was wondering if you guys think it would be wise to also use it for teas such as dragonwell and biluochun? Or if the flavors will leech out of the cup enough to change the aroma/taste of these teas.
Thanks for all the help.
-Rage
If you want to use it primarily for sencha, then keep it to sencha and other very closely related teas.
I suppose an occasional foray into another green really wouldn't do too much 'damage,' but I still wouldn't recommend it. If you want to use it primarily for sencha, then keep it to sencha and other very closely related teas. You might want to look into getting something porcelain or porcelain lined for drinking the 'others.' The porcelain glaze will basically keep it neutral for experimentation.
Actually--come to think of it--I've never brewed Japanese teas using anything yixing. What's the verdict on that, fellow tea nerds?
I suppose an occasional foray into another green really wouldn't do too much 'damage,' but I still wouldn't recommend it. If you want to use it primarily for sencha, then keep it to sencha and other very closely related teas. You might want to look into getting something porcelain or porcelain lined for drinking the 'others.' The porcelain glaze will basically keep it neutral for experimentation.
Actually--come to think of it--I've never brewed Japanese teas using anything yixing. What's the verdict on that, fellow tea nerds?
Jun 16th, '07, 11:36
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Joined: Jan 28th, '07, 02:24
Location: Fort Worth, TX
Contact:
Space Samurai
I can't say enough about their customer service. Some of you know that I had a problem with their Tung Ting. I sent them an email, and the emailed me back. When I called them, as soon as I gave them my name, they knew who I was and what the problem was, and happily agreed to give me a refund. That with the fast delivery and free samples they alwasy send with my order, I'd say they are one of the best tea vendors out their in terms of customer service.
I'm with samurai. I called customer service at Red Blossom once, and the guy I spoke with (I think it was Peter?) was great.
As far as green tea in Yixing goes, frankly, I've never done it. My Yixing ware is reserved exclusively for various oolongs. I'm inclined to stick to (glazed) gaiwan prep for most Chinese greens. If you're brewing a lot, porcelain is always a great way to go.
For Japanese greens like sencha, I usually use my tetsubin or a Somayaki-style ceramic pot (hopefully I'll be getting a good kyusu soon, which will become my standard). I'd caution against using Xisha clay vessels for astringent teas like sencha. I'm basing this on a gut feeling, not experience, but I'd wager that the clay would absorb the bitterness and little else. Of course, it takes so long to season Yixing ware that, realistically, it might not be an issue at all.
The short version of all that is, I wouldn't recommend using that cup for Japanese greens.
ETA: I guess I had more to add than I thought.
As far as green tea in Yixing goes, frankly, I've never done it. My Yixing ware is reserved exclusively for various oolongs. I'm inclined to stick to (glazed) gaiwan prep for most Chinese greens. If you're brewing a lot, porcelain is always a great way to go.
For Japanese greens like sencha, I usually use my tetsubin or a Somayaki-style ceramic pot (hopefully I'll be getting a good kyusu soon, which will become my standard). I'd caution against using Xisha clay vessels for astringent teas like sencha. I'm basing this on a gut feeling, not experience, but I'd wager that the clay would absorb the bitterness and little else. Of course, it takes so long to season Yixing ware that, realistically, it might not be an issue at all.
The short version of all that is, I wouldn't recommend using that cup for Japanese greens.
ETA: I guess I had more to add than I thought.
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John lishan
John lishan
sales manager of kredglass, mainly sell glass teapot, glass vase, etc.
sales manager of kredglass, mainly sell glass teapot, glass vase, etc.