I'd like to start with a wet-aged raw Hong Kong pu-erh...which pot would you guys go with to start with? I believe the tallest one is the one I should season first, correct? The darker ones appear to be thicker walled, too.
Here's the first six...there was one more hiding behind something that I missed.
http://mojoimage.com/free-image-hosting ... to-52-.JPG
The missing one:
http://mojoimage.com/free-image-hosting ... to-53-.JPG
The stamp on the bottom of one of them (the same as on all of them):
http://mojoimage.com/free-image-hosting ... to-54-.JPG
EDIT: I just resized the pics by 50% and I'm still getting a 640-pixel limit message.
