I'll be waiting for your virtual garage sale!Chip wrote:I have too many "Yixing" that I purchased when I started drinking tea. Unfortunately, I don't use them these days, prefering lighter teas. And when I do brew a darker oolong, I reach for a gaiwan.
By and large yixing pots don't do it for me. I've looked at hundreds and only two styles have ever interested me, xi shi and shui pin. I love the xi shi. 
They have located "a version of a gene called FOXP2 that contributes to speach and languate abilities."
Hey, I live in Florida! Crape Myrtles like the ones in today's photo are everywhere.Trioxin wrote: Do you own a flower shop or something yo?
So I took advantage of this deal and bought a 3.5 oz. tin of kenilworth tea ... suddenly realizing that I have noooooo knowledge of Indian style black teas. I basically picked the tea because it said "OP" (Orange Pekoe) as opposed to "BOP" (Broken Orange Pekoe), the former which I think is better...hopefully I'll be in for a surprise when it arrivesleiche wrote:Oh man, this is late, but still worth mentioning: Plucker's Pick is giving away free tea today only, in celebration of their site launch. They sell three single-estate Ceylon teas: Kenilworth, Brunswick, and Homadola.
And now, off to have another cup of tea and a much-needed snack.
Well, I have had them for going on 10 years now, so, PLEASE do NOT hold your breath!kymidwife wrote:I'll be waiting for your virtual garage sale!Chip wrote:I have too many "Yixing"
One day I will share more on this, but not today. 
Cool, and thanx!augie wrote: Currently enjoying dragonwell. Trying to empty the tin for Chipster.
HA, I think I have that Yixing, but lizards show up on Yixing lids pretty often.laran7 wrote:I tried to identify and compare the teapot by looking at photos posted on " Show off your teaware day " but did not see anything like it. It is dark grey - has a spotted lizard on top and a leaf and vine design twined around the body of the pot. The tea screen is neat and cleanly made. It is marked on the bottom of the pot and inside the cover.
I brewed sencha the first time - and used way too much leaf - the tea tasted awful. I rinsed out the pot and tried Oolong - which was fine.
Its very pretty. I don't mind it being decorative.
Humor me and tell me how you are brewing?kongni wrote:Yes, I believe it is a type of asamushi. I'll try the lower temp. The second steep seems to come out better than the first every time. Go figureChip wrote: That is asamushi? Asamushi can be "prissy" at times. Maybe lower temp would help? I can at times get frustrated with asamushi, prefering something I can consistantly brew perfectly!
The sencha I used was a no name one that I bought at a local herb store. The woman who sold it says that she likes sencha especially because it mixes well with different flavors - mint leaves etc. I should have diluted it - that is a good idea - I was worried about a bad taste lingering in the pot (and pretty frantically threw it all out.) I almost added to my post that it had been a learning experience but I thought all I was learning was that different teas react very differently to brewing "perameters" - and possibly that a better quality sencha might have brewed more mildly. Thanks for the advice-Chip wrote:Well, I have had them for going on 10 years now, so, PLEASE do NOT hold your breath!kymidwife wrote:I'll be waiting for your virtual garage sale!Chip wrote:I have too many "Yixing"
Cool, and thanx!augie wrote: Currently enjoying dragonwell. Trying to empty the tin for Chipster.
HA, I think I have that Yixing, but lizards show up on Yixing lids pretty often.laran7 wrote:I brewed sencha the first time - and used way too much leaf - the tea tasted awful. I rinsed out the pot and tried Oolong - which was fine.
Its very pretty. I don't mind it being decorative.
Regarding your sencha, one thing you could have done to salvage the situation is to add more water to the brew. It helps you to learn as well.
What sencha?
I hope the sencha works for you. I would recommend trying a better one if this one does not work out, or even if it does.laran7 wrote: The sencha I used was a no name one that I bought at a local herb store. The woman who sold it says that she likes sencha especially because it mixes well with different flavors - mint leaves etc. I should have diluted it - that is a good idea - I was worried about a bad taste lingering in the pot (and pretty frantically threw it all out.) I almost added to my post that it had been a learning experience but I thought all I was learning was that different teas react very differently to brewing "perameters" - and possibly that a better quality sencha might have brewed more mildly. Thanks for the advice-
Darn, missed that one! It has been so hot here, I brewed up some older ceylon tonight for iced tea tomorrow. Crazy hot and in October. Oy.leiche wrote:Oh man, this is late, but still worth mentioning: Plucker's Pick is giving away free tea today only, in celebration of their site launch. They sell three single-estate Ceylon teas: Kenilworth, Brunswick, and Homadola.
And now, off to have another cup of tea and a much-needed snack.
