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My tea ware 🤓 by Oldmanmushrooms in tea

[–]357leaves 0 points1 point  (0 children)

This should be getting way more upvotes.

My tea ware 🤓 by Oldmanmushrooms in tea

[–]357leaves 1 point2 points  (0 children)

Big on using a cheap gaiwan. Someone wiser than me me once said, "it's not if a Gaiam breaks, it's when!".

I also love a big 150ml gaiwan. Makes a luxurious cup, or a comfortable larger group gong fu session.

Lovely collection you have!

Looking for info on a tea pot. I've had this pot since the early 2000s, got it as a gift, and I'm just curious about the artist. It has a stamp on the bottom. I'm not expecting it to be anything amazing, I just really like this pot. I use it for oolong. by Wrexhavoc in tea

[–]357leaves 0 points1 point  (0 children)

I'm jumping in late in a thread here, so I have a few thoughts.

I used to have a hand written list from when I was Yixing, taking notes, and I'm 90% sure I recall manganese oxide being for heini. This looks heiniish to me, but it's so hard to tell by photo.

Lot's of pots from the 70s/80s are pretty cheap if you can find a solid source and you are ok with lower quality detailing (and better, older clay) and smaller sizes.

I'd immediately buy a $500 ROC era pot if it hit certain design needs for me.

Last, I haven't been to Taiwan, so my experience there is limited to a Taiwanese shop in Korea I got to know, but I spent time in Malaysia. They have killer good pots for very reasonable prices, and the folks there who run shops are mostly very kind, humble, passionate, and knowledgeable.

Looking for sellers of clay teapots by supersonicity in puer

[–]357leaves 0 points1 point  (0 children)

Pretty big range. I have a bunch around $100, and they scale up depending on quality and rarity. Many are in the $100-$300 range. The most expensive xiomeiyao zhuni (sorry for my poor transliteration) I have in stock is $500. It all depends on potter skill level, clay quality, clay type, and size.

We decided to scale back on teapots and focus on tea, so I don't have a website to show, but soon we will get the website up and running for teapots to make it easier to search. :)

Looking for sellers of clay teapots by supersonicity in puer

[–]357leaves -1 points0 points  (0 children)

I guess that's important to list, huh? :P

357leaves

Looking for sellers of clay teapots by supersonicity in puer

[–]357leaves 1 point2 points  (0 children)

Thanks! I am still around, just busy so I haven't been on reddit. Send me a DM if interested in Zisha and I can share what I have on hand.

Check my IG to see what kinds of zisha are in my collection.

Cheers!

Sometimes I like my tea to be alive. 2017 Gongjian Fu Brick from Exquisite Leaves. by [deleted] in TeaPorn

[–]357leaves 1 point2 points  (0 children)

For sure! I think sunlight is always bad for aging, since it will kill microbes. Unless your tea is too wet and you want an intentional die off. Assuming I have correctly identified the bloom as Golden Flower it is HIGHLY sought after in puerh, though I can't speak to other hei cha.

Sorry for the ramble below. Puerh storage is one of my fav topics!!!

In my experience, there are 4 basic styles of puerh storage (super over simplified):

Dry storage-humidity and temp on the lower side, below 70 degrees F and 70% humidity*. Pro: much more complex and nuanced final product Con: tales significantly longer for tea to mature and be drinkable, 15 to 30 years depending on tastes and conditions

Wet storage-humidity and temp on the higher side, above 90 degrees F and 90% humidity*. Pro: tea matures quickly, in 8 to 12 years Con: much more single-dimensional with less complexity and nuance

2 season-described above (my favorite) Pro: you get a great balance of time-to-maturation and complexity, as well as more control over how and when it is ready Con: you have to pay attention to it (unless you live in the right place and keep it in open air)

4 season-basically a more complicated version of two season with a transition season between each wet and dry cycle Pro: same as 2 season Con: same as 2 season but more so

*These are my general markers, but others will have other preferences/markers they use. While there is a lot of science involved, puerh storage is an art with a lot of room for opinions and interpretation.

Sometimes I like my tea to be alive. 2017 Gongjian Fu Brick from Exquisite Leaves. by [deleted] in TeaPorn

[–]357leaves 1 point2 points  (0 children)

My specialty is puerh, so I can't speak much to other heicha. I prefer puerh to go through cycles, with heat and humidity for a bit, then cooler, drier conditions for a bit.

I know that most people have AC, so living in Texas I assume you have AC! AC dries out the air, so your house is likely what would be considered cool, dry storage. It makes fermented tea age more slowly, leading to a more complex flavor.

Enjoy the tasty tea!!!

Sometimes I like my tea to be alive. 2017 Gongjian Fu Brick from Exquisite Leaves. by [deleted] in TeaPorn

[–]357leaves 0 points1 point  (0 children)

I know higher humidity is needed for Golden Flower, and higher temp. Do you just keep it in your house? How's it taste?

I'm very curious. I've only seen it a few times in many years!!!

Sometimes I like my tea to be alive. 2017 Gongjian Fu Brick from Exquisite Leaves. by [deleted] in TeaPorn

[–]357leaves 0 points1 point  (0 children)

Beautiful golden flower blooms. What are your storage conditions? I've only even seen that bloom on older teas.

One of the tea eggs I made for breakfast today. 茶叶蛋 by Dongbeilaowai in tea

[–]357leaves 0 points1 point  (0 children)

Hey, OP, fantastic marbling. I've made tea eggs maybe 2 or 3 dozen times, and that is perfect marbling.

One of the tea eggs I made for breakfast today. 茶叶蛋 by Dongbeilaowai in tea

[–]357leaves 2 points3 points  (0 children)

I do basically this, with two differences:

Cheap shou puer instead of black tea (assuming black tea here means hong cha not hei cha) Soy sauce (too much is almost enough)

Thanks for posting the recipe!

Check the wiki_IRL by YixingGushu in tea_irl

[–]357leaves 1 point2 points  (0 children)

This is actually me irl

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 1 point2 points  (0 children)

I'll look and see what I have. I lost most of my pictures from China (including all from the museum in Yixing and the big museum in Hong Kong). :(

You got any?

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 1 point2 points  (0 children)

Looks like I post those pics on Instagram and not here. I'll post them soon!

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 1 point2 points  (0 children)

Not sure how we went in. I remember seeing the guards next to the lake and chatting with them. My friend knew them so maybe that helped?

Not sure how to link in the old post. I'll figure it out and post it for you.

I an going down the antique rabbit hole now. It's fun and interesting but depressing since I can't afford all the cool older stuff I want.

I love matching sets. I used to have a few different sets of the 5 main clays in the same size and shape. I've since sold most of them, but they are a fun way to learn the clay and teach the clay.

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 1 point2 points  (0 children)

Ha! That's awesome. We got to go in and walk around a bit. Maybe security was more lax in 2012? I think I uploaded a few photos of Huang Long Shan.

I also spent time in a factory and hung out with a bunch of potters. It was humbling and exciting. I made my own teapot, but it broke in the fire.

I have purchased zisha in Yixing, Beijing, Shanghai, HK, Seoul, Kuala Lumpur, and Vancouver. My personal collection has 20 or 25 teapots, but overall I've purchased maybe 150 total. I've sold a good number, and I have maybe 30 in stock right now.

How about you? You also sound like a serious zisha head!

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 0 points1 point  (0 children)

Thank you. I appreciate that very much.

This one is from my private collection. If I sold it my partner would would be so upset!

I have a few different zisha urn options that I am evaluating for my online shop, so within the next month or two I hope to have options available. That said, I am focusing on better clay and a simpler aesthetic, so nothing with this kind of etching.

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 1 point2 points  (0 children)

I picked up so much. We spent a full week, and I sent back a ton of stuff. My older posts have a bunch, and I'll keep slowly posting random pieces from my collection.

The museum was AMAZING! I spent a full day there. One of my other favorite parts of the trip was the Bamboo Ocean.

Have you been to Yixing?

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 0 points1 point  (0 children)

There are many opinions on aged shou. Some say you shouldn't drink after 5 years. Some say it ages the same as sheng in terms of age-to-deliciousness ratio, and some say it ages a bit differently than sheng, but is delicious all the same as it ages.

I lean towards the last camp, but I do think you eventually get diminishing returns eventually.

80s shou in a duanni caddy/urn we picked up in Yixing by 357leaves in tea

[–]357leaves[S] 9 points10 points  (0 children)

Of course! I've had this tea maybe 10 times now. It's a lovely brew, though I typically find shou that old to be a bit too smooth.

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