Essence of Tea new yixing

[bagua7]

No, EoT. but not a F1 one though but by an apprentice of Chen Ju Fang. Aged zini.

[LouPepe]

No, EoT. but not a F1 one though but by an apprentice of Chen Ju Fang. Aged zini.

If you're letting it go for what it cost you, then I can vouch for the pots worth. Sure the clay isn't the purest, most beautiful zini, but it is good and authentic in regards to modern pots. I use my apprentice shuiping for shu-pu and it's just fine, if not really good, at least with shu. And since there won't be anymore of these available on the site, it's a good opportunity for someone to get a nicely built shuiping with pretty good zini.

Good luck

[BW85]

No, EoT. but not a F1 one though but by an apprentice of Chen Ju Fang. Aged zini.

If you're letting it go for what it cost you, then I can vouch for the pots worth. Sure the clay isn't the purest, most beautiful zini, but it is good and authentic in regards to modern pots. I use my apprentice shuiping for shu-pu and it's just fine, if not really good, at least with shu. And since there won't be anymore of these available on the site, it's a good opportunity for someone to get a nicely built shuiping with pretty good zini.

Good luck

It should be 95ml though not 85ml

[jayinhk]

Got mine!

https://www.instagram.com/p/BCZo18-SClc/

[jayinhk]

Trying the 85ml out with medium roast DHP. Much more aromatic than in zisha. Much less rounding, but this is decent DHP and doesn't need it. I was disappointed by this tea in the past, but now I really like it! I guess my zisha was taking too many of the high notes away.

[LouPepe]

Trying the 85ml out with medium roast DHP. Much more aromatic than in zisha. Much less rounding, but this is decent DHP and doesn't need it. I was disappointed by this tea in the past, but now I really like it! I guess my zisha was taking too many of the high notes away.

So interesting. Now I'm kind of wishing I would of got two (or three) as well. Right now I have a Wengelvni, qinghuini, and Novak pot I have dedicated to Yancha. Also a zini I use with aged Yancha. My zini does wonders with the aged tea and protects aroma magnificently. But it is really good zini. The wengelvni is flatter, thicker walled duanni with possibly some zini mixed in along with whichever oxide they used to give it color. It brews very nice young, roastier yancha. Then there's my qinghuini that is denser, harder factory 1 clay. It looks a little more natural in color. It does great with just about any Yancha I put into it. My Novak surprisingly is doing well, not robbing as much as I thought it would.

Will be my first hongni, see if I regret not getting an extra. But will certainly report back on how it compares to my other Yancha pots. And planning on also trying it with sheng and hongcha.

[jayinhk]

Tried it with green muzha TGY today--again, much better than in porcelain. Really brings the aroma to the forefront, but doesn't smooth things out like zini. Haven't tried the 65ml yet.

[Balthazar]

Tried it with green muzha TGY today--again, much better than in porcelain. Really brings the aroma to the forefront, but doesn't smooth things out like zini. Haven't tried the 65ml yet.

Brings the aroma to the forefront as compared to zini, but not porcelain, I assume?

The pots look lovely.

[jayinhk]

Better than porcelain. The tea has lost some aroma since purchased, but is significantly more aromatic and interesting in hongni than in porcelain, at least at this stage.

[Balthazar]

That's interesting. I've yet to come across a tea that turns out more aromatic when brewed in a yixing-pot than in a porcelain gaiwan (with the exception of the "smelling of the lid" part, pot lids often seem to trap the aromas for a while longer), although I have no personal experience with hongni clay.

[jayinhk]

I hadn't either until now, and I'm impressed. I have a modern zhuni pot and a later-90s hongni pot, but both are still subtracting aroma compared to the EoT pots, which were great right away. Apparently newer hongni/zhuni needs more seasoning than the F1 stuff. I want to see how lao zhuni and older hongni perform!

[Balthazar]

although I have no personal experience with hongni clay

Lol, I have no idea why I wrote this, as one of my two trusted teapots from OriginTea is a Mid/Late 80s Factory 1 hongni shuiping (image), which I for some reason thought was zhuni right now...

It haven given my "porcelain gaiwan level" aromas when brewing yancha in it, but a tea with a wonderful body it does deliver.

[jayinhk]

Interesting that we feel we get different results from red clay from the same period! I feel it accentuates certain aromas, so perhaps that's why I feel the tea is more aromatic in red clay vs porcelain. Perhaps it is dulling other aromas? All I know is it made yancha I thought was crap much more enjoyable than in two different zini pots. I haven't tried that DHP in porcelain, but I still feel it would be superior in hongni.

[Zacherywolf7]

I have received mine. I was pretty set on pairing it with aged puerh (10~ years and more and nothing apparently wet) but tried some wuyi in it just to make sure. The wuyi was a little muted, I didn't enjoy the texture as much and some of the upfront taste was blocked from me. Although aroma and aftertaste were improved. Today I brewed an aged puerh in it that I am very familiar with. And wow! This pot is a joy to just smell the wet leaf from. I smell so little of the clay, unlike my other pot when its warmed. Everything is improved in regards to taste, aroma, mouthfeel, finish, qi, etc. and it hasn't even been seasoned yet. Very, very happy.

[LouPepe]

Also received mine. Craftmanship leaves much to be desired (as expected), but the clay, oh the clay . Have not used it but I already have the feeling it will brew great tea. Will start experimentation, so curious to see how it compares to my favorite zini and zhuni pots.