Essence of Tea new yixing

[wei301]

The 105ml F5 Qing Shui Ni is well made and does a good job of rounding off the roast in the yancha to enhance the other flavours, from what I remember of how the tea tasted earlier. It seems to be a great value for that price - tempted to get another of it

Hi Psyck,

I bought the 105ml F5 Qing Shui Ni after reading your good comment. Can't wait to try some yancha with it!

[Psyck]

Hope you enjoy it, let us know how it performs once you try it.

[jayinhk]

Unpacked my 170ml F1 hongni pots today. One is nicer than the other, which has a surprisingly long spout and looser lid fit. The other is much nicer. Yes, leakage around the lid, but nothing a slower pour won't stop. Tried using it as a cha hai for Taiwanese TGY black and it smoothened the tea out, but also removed aroma and flavor. The 170s seem lower fired than the smaller ones. I might use mine for dry storage sheng. I'll test it to see what works best with it.

[Psyck]

The large size of the pot in combination with the enforced slower pour, ruled out using it for expensive teas or teas that require stricter control of steep times. I'm grateful for the suggestions from LouPepe and others here, thanks to which I was able to dedicate this to hong cha - something I had not even considered while making the purchase. While most black teas I drink are Darjeeling's (which I brew Western style), I do enjoy a few Chinese red teas for which I'm happy to use this.

[jayinhk]

The large size of the pot in combination with the enforced slower pour, ruled out using it for expensive teas or teas that require stricter control of steep times. I'm grateful for the suggestions from LouPepe and others here, thanks to which I was able to dedicate this to hong cha - something I had not even considered while making the purchase. While most black teas I drink are Darjeeling's (which I brew Western style), I do enjoy a few Chinese red teas for which I'm happy to use this.

I don't brew pu erh as carefully as oolongs, so the pot might work with sheng! More experimentation needed.

[Psyck]

I don't brew pu erh as carefully as oolongs, so the pot might work with sheng! More experimentation needed.

True Jayhink, with some care, you can make it not spill outside the vessel you are pouring into, so I'm sure you will find many other tea types it can handle well.

[jayinhk]

I don't brew pu erh as carefully as oolongs, so the pot might work with sheng! More experimentation needed.

True Jayhink, with some care, you can make it not spill outside the vessel you are pouring into, so I'm sure you will find many other tea types it can handle well.

Many of my teapots pour similarly, so I'm fine with it! Clay quality > lid fit IMO.

[steanze]

I don't brew pu erh as carefully as oolongs, so the pot might work with sheng! More experimentation needed.

True Jayhink, with some care, you can make it not spill outside the vessel you are pouring into, so I'm sure you will find many other tea types it can handle well.

Many of my teapots pour similarly, so I'm fine with it! Clay quality > lid fit IMO.

+1 Lid fit does not really matter much, most of the tea ends up in the pitcher anyway and if there are a few spills outside they are caught by the tea tray/tea boat. Lots of the older pots (e.g. 1970s F1, late Qing pots) have loose lid fit because they were fired only once and it was harder to control the temperature inside the kiln. I appreciate it as a consequence of earlier crafting techniques. The clay quality in those older pots is usually much better than that of modern pots (2000-today, only few modern pots get close in terms of clay quality and they are not usually available in the western market).

Pour speed, instead, is really important (especially for some teas with short steeping times).

[Tsubo]

Clay quality > lid fit IMO.

+1 same thought