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Taishun Green 2018 Grüntee aus Wenzhou Zhejiang China

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Wilder Grüner Tee Vietnam

9,90€

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What should I use for my aged Pu Erh? I brewed my

What should I use for my aged Pu Erh? I brewed my Manzhuan 2012 in my Yixing Zini, Zhuni and Gaiwan today. Here is a briefing of my experience. After rinsing the three little ones with boiling water, dry leaves of 2012 Manzhuan Sheng Pu Erh in the Zini smelled smoky, in Zhuni less smoky, in Gaiwan fruity and not smoky. There was also the smell of the Zini clay while no trace of the clay to my nose in Zhuni or Gaiwan. The leaves were also very earthy in Zini, less earthy in Zhuni and not much earthy but very fruity in Gaiwan. Taste (1st infusion) of the tea in Zini was creamy, warm like biscuits and fruity in Zini, very fruity but no creaminess in Zhuni, quite fruity in Gaiwan without creaminess or biscuits warmth either. Body of the tea was thick or medium thick in Zini, medium on the thin side in Zhuni and thin and watery in Gaiwan. After the 1st infusion, cooling body sensation and very sweet aftertastes, but of course, not from 1 certain cup but should be the sum of the three. The second infusion was mostly just fruity and sweet in all three, but much more concentrated in Zini than in Zhuni and least in Gaiwan. Mouthfeel was medium on the thin side in Zini and Zhuni, and watery in Gaiwan. When I waited until the tea cooled down, the cup from Zhuni remained sweet without much bitterness but the other two cups were bitter sweet. The colour of the liquid was always darker from Zini, and orange from Zhuni and pale-orange from Gaiwan. To sum up, I definitely chose my Yixing Zini as the winner of the three for brewing an aged Pu Erh, Zhuni came between Zini and Gaiwan. Poor little Gaiwan, much beloved but in this case it paled alongside the two. However, this is the conclusion for this one Zini and Zhuni that I have. It is not intended to draw a conclusion for Zini and Zhuni in general. Good weekend everyone ❤️

Has anyone felt Yixing Hong Pi Long red clay in yo

Has anyone felt Yixing Hong Pi Long red clay in your hands? Hong Pi Long is a type of red clay that is more sandy and with more mineral grains on the surface than other red clays. Some researchers at the beginning argued that this clay was actually a purple clay. But the artisans of the teapot argued that this clay behaved completely differently from purple clay in the kiln. Purple clay requires a higher temperature than Hong Pi Long to finish. Hong Pi Long also has a lot more yellow and black grains on the surface of the finished product. When the temperature goes above 1175 degrees Celsius, more black grains appear due to the high amount of iron in the clay. Artisans believe that Hong Pi Long behaves more like a red clay than a purple clay. Hong Pi Long is also sandier than the purple clay and produces a lower pitch when you click the lid against the body of the teapot. Hong Pi Long dries much faster than a purple clay if you wash hot water over the teapot, as it is very porous and absorbent. Seasoning a Hong Pi Long teapot takes less time than a purple clay teapot. It first becomes deeper in color and then shinier. So you will experience how your Hong Pi Long teapot first turns dark red from a matte and dull orange-red. The shine comes a little later than the change in color. The result looks like a Zhuni teapot from a distance.

Xiao Hu Sai Gushu Pu Erh 100g, harvested in spring

Xiao Hu Sai Gushu Pu Erh 100g, harvested in spring 2020. A Gushu that has its bites if you like it too, as well as its fruitiness and sweetness if you are mindful with the brewing time. The Huigan – returning sweetness, is its beauty, as it seems to be never ending.

Wood-fired Yixing Zini. This teapot is not glazed

Wood-fired Yixing Zini. This teapot is not glazed and fired with wood. Every one has a unique pattern and texture because of wood-firing effects. You may receive one with a slight different pattern like the one in the photos. Handmade teapot in traditional Julun form (with a big round spout) Material: Original Yixing Purple clay from Yixing (to be exact, Qinghui Zini 青灰紫泥） Volume: 150 ml The success rate of woodfiring these teapots was 100%, which from the other angle says about the quality of the clay. Wood-firing clay usually cause breakage and sometimes the entire pot melts in the kiln, but this Qinghui Zini from Huanglong Mountain has the every time 100% success rate which says how real Yixing clay can take high temperature and behave better than most other clay. Not only there has been no breakage with this clay in wood-firing kilns, the final looks and texture of each teapot is just astonishing. It is not easy to find wood-fired Zini with such beautiful outcome on the market (also due to the fact that real Qinghui Zini from Huanglong mountain is not in the hands of the majority.) I ordered this teapot from our Yixing clay collector in the summer of 2020. Usuually it takes them 1-2 minths to finish making our orders, this one took half year because of all the difficulties of this special year including a flood in Yixing that forced them to move Studio. Now looking at these teapots, I regret that I ordered not more. They are best wood-fired Yixing teapots I have ever seen, but ordering them again will only be possible after Chinese New Year and will take at least another half a year.

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