Chao Zhou Teapot?

[Maitre_Tea]

Even more unusual, pewter layering a Yixing.See here:
http://marshaln.xanga.com/
I'm beginning to suspect that yixing clay didn't have the same aesthetic values as the ones that were valued during that time period...thus the need to cover up that "ugly" brown clay.

[chrl42]

Even more unusual, pewter layering a Yixing.See here:
http://marshaln.xanga.com/
I'm beginning to suspect that yixing clay didn't have the same aesthetic values as the ones that were valued during that time period...thus the need to cover up that "ugly" brown clay.

You don't know what you are talking about.
Most of these were for Qing court or exportation, places where didn't have 'athestic value' about Yixing so these were done in the fashion of pre-ceramics to satisfy the need of ones who didn't know one of two about Yixings.

Go to Yixing museum in China and Taiwan, and check out what the real classics were made of. Check out few pages of Han Qi Lou's book about Ming-Qing Yixing's clay quality, how it was called 'Fu Gui Tu' and sold more expensive than gold. Read few pages of Ming's Zhou Gao Qi, and his interpretation of good clays such as Tian Qing, Shi Huang, Zhuni etc. Know some about southern Chinese tea history, and how they worshipped Zhuni clay and how rich men carried Zhuni as a wedding gift over CZ clay.

No..I am not angry

[Maitre_Tea]

I apologize deeply for my offhanded comments about aesthetics during Qing Dynasty China.

I have been to both museums though, when I studied abroad in China and stayed with family in Taiwan. The pieces they have there are gorgeous, but I wasn't as into tea drinking back then so I probably couldn't say much about them...of course, I still don't know much so I probably couldn't appreciate them now.

[chrl42]

I apologize deeply for my offhanded comments about aesthetics during Qing Dynasty China.

I have been to both museums though, when I studied abroad in China and stayed with family in Taiwan. The pieces they have there are gorgeous, but I wasn't as into tea drinking back then so I probably couldn't say much about them...of course, I still don't know much so I probably couldn't appreciate them now.

No no..I didn't mean to hear sorry by any means (I don't know a lot)

I was just worried, if Yixing gets upset

[tingjunkie]

Uh oh. The new high-grade Wu family CZ pots have arrived at Tea Habitat.

A little over 3 times the cost of the others. How much $ is for the name and how much $ is for performance? Let the speculation begin!

[Salsero]

How much $ is for the name and how much $ is for performance? Let the speculation begin!

Yes, indeed, I was curious about this myself.

[Maitre_Tea]

I think Imen is test-driving these babies out, and she might post the results on her blog. I'm heading down to her shop in a week or so, and if she hasn't sold out all the expensive kinds I can report back on the difference between the cheap pots and the expensive pots.

[tingjunkie]

I'm heading down to her shop in a week or so, and if she hasn't sold out all the expensive kinds I can report back on the difference between the cheap pots and the expensive pots.

Somehow, I knew you would be in the thick of things here MT. Hopefully by then, Imen will have had enough time to find out how easy/hard it is to crack these little guys. If you happen to remember, please ask her if she's ever tried these pots with other oolongs besides DC... or even Pu Erhs too. I'll be looking forward to your report. Thanks!

[Salsero]

Her blog says they are thicker and implies that they are less likely to crack:

• I did shock this pot with hot water without rinsing. It is
  much more tolerant of temperature fluctuation. These
  pots need not to break in before use.

[tingjunkie]

Her blog says they are thicker and implies that they are less likely to crack:

• I did shock this pot with hot water without rinsing. It is
  much more tolerant of temperature fluctuation. These
  pots need not to break in before use.

Yes, but how many tests has it been though is the question? For me, $125-$135 is way too much to spend on a temperamental, high maintenance pot. But, that's just me.

[Maitre_Tea]

I'm heading down to her shop in a week or so, and if she hasn't sold out all the expensive kinds I can report back on the difference between the cheap pots and the expensive pots.

Somehow, I knew you would be in the thick of things here MT. Hopefully by then, Imen will have had enough time to find out how easy/hard it is to crack these little guys. If you happen to remember, please ask her if she's ever tried these pots with other oolongs besides DC... or even Pu Erhs too. I'll be looking forward to your report. Thanks!

Thanks for the compliment, tingjunkie! Of course, you're right next to The Tea Gallery so you're in the thick of things too. Imen's said that CZ pots, whether the expensive or inexpensive kinds, are good with young sheng pu'er. I think because of the high-fired nature they might be better with more floral/greener oolong. That last part is just my conjecture though

[tingjunkie]

Of course, you're right next to The Tea Gallery so you're in the thick of things too.

Funny you should mention that! Talk about the thick of things. The current guest list, besides owners Michael and Winnie, includes both TIM and Brandon of these forums. Let us know when we can expect you here in NYC for a visit! (Still room for one more at the first meeting )

I'll make sure we have a CZ discussion there too.

[lastcoyote]

look at this little beauty





..this new little chap is the Chao Zhou #24 (110ml) by 'Wu Pei Liang' from Imen. so far i've only just prepared it for use as per Imen's blog instructions , even though I believe this isn't so necessary as with the 'Zhang' ones. I shall be spending some quality time with it over this weekend

[Maitre_Tea]

I visited Imen recently, and I felt the difference between the cheaper Zhang pots and the more expensive Wu pots. The difference between them is like night and day. Whereas the Zhang pots are thin and have a glossy exterior, the Wu pots have thicker walls, and have a exterior texture more similar to Yixing. I'm para-phrasing what I learned, so don't take it as gospel...but using a gaiwan protects aroma but lacks mouth feel, while Zhang pots give mouth feel but mute aroma...and the Wu pot does both...

If I drink more DC I might invest in a Wu pot, but for now my cheap Zhang pot will suffice

[Salsero]

Wonderful pot indeed, Lastcoyote!!

..this new little chap is the Chao Zhou #24 (110ml) by 'Wu Pei Liang' from Imen.

Is that the same Master Wu as this one shown again here but younger.

And what does Zhang mean?