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Hei Jinsha (black clay)

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Hei Jinsha (black clay)

Yixing Schwarze Xishi 黑西施

59,00€

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Little Yixing Duanni pots. This clay looks like a

Little Yixing Duanni pots. This clay looks like a Zini because of its reddish brown colour, but in fact it is Duanni which is more grainy and sandy than Zini. One can easily see from the photos that the clay is full of yellow and black grains (melted iron). The teapot is handcrafted from original Yixing Duanni from Huanglong Mountains (half handmade with a mold). The spout is made wide to ensure a smooth pouring and quick decanting.
Find it on our website 👏

2010 and 2020 Ginger Flower Dancong. An aged Danco

2010 and 2020 Ginger Flower Dancong. An aged Dancong Oolong is a rarity on the market as there is still no trend to follow aged Dancong Oolong. I dug this aged Wudong Ginger Flower out from Mr. Lin, who has been working with us for almost as long as our shop exists, because I was surprised by a Mi Lan Xiang that was stored in our shop in Dresden for 3 years. I asked him about aged Mi Lan Xiang. He said he didn’t have any. Most of his Dancong Oolong sold out very early each year, with the exception of a few very expensive ones like Ginger Flower, Dancong Shuixian, and Danzhu Fengyuan. I immediately chose the 10-year-old Ginger Flower because our Ginger Flower 2020 received sensational feedback from the teaheads and because aged Ginger Flower is the most affordable among which Mr Lin mentioned :). I tasted the ginger 2020 with this 10-year-old Ginger Flower side by side. Here’s what I wrote on my tasting notes. Aroma Dry leaves of Ginger Flower 2020 in a warm Gaiwan smells very fruity, creamy and sharp, like a mooncake filled with custard, egg yoke and ginger pieces; 2010 Ginger Flower smells like a sweet white wine with faint alcohol , old wood and raisins. The rinsed wet leaves of the 2020 Ginger Flower smells very creamy, nutty, fruity and spicy, a little like Duck Shit Oolong with ginger and cardamon; the ginger aroma in the 2010 is less sharp but there is aroma of other very strong spices, like cinnamon, annis, mint and cardamon. The raisin and woody aroma is very strong in the wet leaves of the aged one too, which reminds me of our 2014 Mingjian Rougui Hong Oolong. Taste The 2010 Ginger Flower tastes minty, woody, spicy and sweet like red raisins. Compared to the Ginger Flower from 2020, which has a very pronounced ginger spiciness, this aged Dancong Oolong is less spicy, less creamy and less nutty. The aged one, however, is much more complex with spices like mint, cardamom, anise (just like its aroma) that cannot be found in the young Ginger Flower. Both are really sweet, but in different directions. The 2010 tastes sweet like red raisins, while the young tea sweet like honey and pudding desserts. The sweetness in both lasts up to 15 infusions.

A Zhengyan Yancha from Fo Guo Cliff in Wuyi Nation

A Zhengyan Yancha from Fo Guo Cliff in Wuyi National Park Bai Ji Guan means white comb because the color of the leaves is pale-green to greenish yellow (unlike all other yancha which are green to dark green) and the jagged leaves look like cockscombs. From a distance the tea field looks like it is full of dancing roosters with bright yellow and green combs. You may not recognize Qilan, Rougui or other yancha cultivars on the tea field, but when you see a field of Bai Ji Guan you can easily recognize the variety and of course be amazed by the beauty of the tea leaves of Bai Ji Guan. The processed tea leaves are also highly recognizable. They are a lot lighter in colour, full of white hair and distinctively jagged on the edges. Bai Ji Guan is the least baked Yancha. Our Bai Ji Guan is medium oxidized, baked with low and slow heat. You can tell from the bright colors of the leaves, which range from yellow to green, red to purple, instead of dark green or dark brown like other Yancha. Aroma von Bai Ji Guan The aroma of Bai Ji Guan is creamy and fruity like from a yogurt, nutty from a dessert soup made of lotus seeds and medicinal like honeysuckle. The medicinal honeysuckle aroma as well as taste is the signature of a Zhengyan Bai Ji Guan. One might have heard of people talking about the sweetness and nuttiness of a Bai Ji Guan, but it is the medicinal aroma that makes real Zhengyan Bai Ji Guan non-duplicatable. My Bai Ji Guan producer emphasized again and again to me that Bai Ji Guan is not only sweet and nutty, it is medicinal! I totally get what he means, especially in a Gaiwan (in a Yixing teapot is a lot less medicinal) . Taste and consistency of Bai Ji Guan I would like to start with saying that Bai Ji Guan tastes very different in a Gaiwan and in a Yixing teapot. In a Gaiwan, the tea tastes super nutty like lotus seeds, sweet (some people said sweet like sweet corns, I am not sure. I would again say, sweet like lotus seeds soup with sugar :p), bitter like from Chinese medicinal herb honeysuckle. The bittnerness does not stay long, it very quickly becomes sweetness that lingers like forever in your mouth. In a Yixing teapot, (continue in comment area👇)

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 ❤️

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