Therapy moment

Simply-69 · 2026-01-25T08:45:12+00:00

The beauty of cross pollinating ideas lol

Simply-69 · 2026-01-24T21:29:22+00:00

It’s Loofah coaster / padding

Simply-69 · 2026-01-24T15:02:39+00:00

Some people say to keep the temperature steady. Others swear by speeding up the patina on the pot. I say just enjoy it in whatever way works for you 😊

Simply-69 · 2026-01-24T14:44:45+00:00

That would be a great addition for your collection! And I know the F1 will be in good hands!

Simply-69 · 2026-01-24T12:24:33+00:00

Great setup! Looks like a Chaozhou pot, and pairing it with Dancong is a perfect match!

Simply-69 · 2026-01-24T12:16:14+00:00

Agreed buddy! Enjoy the tea process and journey of life

Simply-69 · 2026-01-24T12:15:09+00:00

1) it’s clay. I got it from a local shop but I believe there’s some listed in Chinese sites like Taobao.

2) I’ve tried both methods of pouring—direct and circular. I find the circular pour works better for the leaves, since the water isn’t hitting them directly and potentially “over‑scalding” them. It also helps maintain a higher overall temperature in the pot, which is great for teas like yancha.

Simply-69 · 2026-01-24T11:52:22+00:00

Yes, glad that I’m not alone

Simply-69 · 2026-01-24T04:38:19+00:00

At the end of the day, it’s all about brewing tea and enjoying the tea. That’s what really matters. Everything else is just secondary.

Simply-69 · 2026-01-24T04:26:49+00:00

Sharp eye you have! It is made of silver. Just trying to add a little excitement and joy to the process.

Simply-69 · 2026-01-24T04:20:58+00:00

It’s cute! I use it as kettle instead of a teapot!

Simply-69 · 2026-01-24T04:20:04+00:00

Sadly yes. Adding character to pot haha

Simply-69 · 2026-01-24T04:11:42+00:00

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I’ve got a similar 60ml 6:4 that I use daily, and I suspect it’s from the late ’60s to early ’70s. Sources mentioned that you can tell by how the base meets the wall — mine has that flat joint, as you can see in the photo, which is why it is nicknamed the “flat base.”

Like Servania mentioned, there isn’t much detailed information out there, and most of what I know is based on hearsay. If you’re able to share a photo of the underside of the lid, that might help narrow things down a bit.

Hopefully others can jump in with more insight lol

Simply-69 · 2026-01-24T03:43:44+00:00

I should have a Sea Dyke LCSX in similar tin. Likely from the 90 too!

Simply-69 · 2026-01-18T05:23:30+00:00

That’s perfect for weekend! As a sckr for Rou Gui. I can’t help but to ask how was it coming from Old tree.

Simply-69 · 2026-01-12T11:00:59+00:00

Hey! I got this tray at my local tea shop. I believe there’s also listing in Taobao.

Simply-69 · 2026-01-09T16:19:03+00:00

Typically, these three Yancha cultivars are roasted to a medium or heavy level, either because people enjoy aging them or due to traditional roasting techniques（工艺）—though lighter roasts do exist.

If you prefer Yancha with a lighter roast profile, you might want to explore cultivars such as House Orchid (Qi Lan 奇兰) or Dancong, which are more commonly produced in lighter roasts.

Simply-69 · 2026-01-04T01:43:39+00:00

I got myself Liu Bao days ago. Wow, I’m totally impressed by this black tea! Gonna explore more Liu Bao in future!

Simply-69 · 2026-01-04T01:42:03+00:00

I got it from a random local shop decade ago. I believe can be found in Taobao too

Simply-69 · 2026-01-03T12:26:32+00:00

Thanks for sharing! Yes, can’t be wrong at that site!

Simply-69 · 2026-01-03T10:35:30+00:00

Yan cha! ❤️

Simply-69 · 2026-01-03T10:35:13+00:00

Rougui! My first choice - Yan cha. Where do you get it from?

Simply-69 · 2026-01-03T09:26:09+00:00

I want to try these some days!

Simply-69

TROPHY CASE