Hei Jinsha (black clay) | Teewald

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Startseite / Tee Zubehör / Teekannen / Tonkannen / Yixing / Hei Jinsha (black clay)

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Teewald bietet dir besondere Teesorten von sehr hoher Qualität. Wir importieren viele Sorten selbst um eine transparente Herkunft garantieren zu können. Wir fahren selbst in die Herkunfts- regionen um uns ein Bild von den Produktionsbedingungen zu machen.

Das Ergebnis ist eine Qualität die du in der Tasse schmeckst.

Liebe Grüße,
Yang und Jonas

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Hei Jinsha (black clay)

Yixing Schwarze Xishi 黑西施

59,00€

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Which one is your favorite? But only the Turkis on

Which one is your favorite? But only the Turkis one on the right right now 😕, the other two flew off the shelf to their new homes as soon as I made the post yesterday. Each one is its own unique piece made by Mr Dancak from Czech Republic. Refer to my post yesterday about my experience in using them please. They are absolutely my favorite Gaiwans. The link to the last blue one in Bio 👆.

Handmade and woodfired by Ales Dancak from the Cze

Handmade and woodfired by Ales Dancak from the Czech Republic. First of all, excuse me if you find so many similar photos of me pouring water from the Gaiwan. It's the only way to share with you how I am amazed by the quality and artistry of this Gaiwan and how well this Gaiwan pours. Water comes out the Gaiwan not in drips but in a beautiful curtain shape. I had really a lot of fun using it. The lid and the Gaiwan are perfectly fitting each other when not in use. In fact, the lid sit so seamless on the Gaiwan that there is barely a drop of water coming out if you don’t put the lid a little bit back for a thin gap. Ales Dancak makes absolutely the best Gaiwan.

Height: 8 cm

Volume: 120-130 ml to the lid

More Gaiwan made by Ales Dancak are coming soon.

I found the best tea for pairing with all flavors

I found the best tea for pairing with all flavors of Mochi, our 2015 Bulang Shu Pu Erh :). One that changed my idea about Shu Pu Erh and started me off to enjoy Shu Pu Erh for its taste but not its health benefits. I rank this Shu Pu Erh highly in terms of taste. It has the dark chocolate taste with 0 bitterness, 0 alcohol tastes (which is present even in some expensive Shu Pu Erh), 0 fishy-ness of course. It is woody and creamy remind me of vanilla. It has a sweetness like from dark dates. It has a very woody and sweet aftertaste like you just drank a very good aged Sheng Puerh. It has a medium thick mouthfeel like the consistency of a rice milk.
It makes the best pairing with sweet bakeries like Matcha Mochi or a piece of cake ;).

The taste and mouthfeel will become even better as time passes by.

This Shu Pu Erh is harvested in 2015 in Bulang Mountain 布朗山 in Yunnan Province. The material is from Gushu (ancient trees) and 80% from the Banpen village 班盆, 20% from other villages in the mountain. The leaves were pressed into cake forms in 2017.

Silver needle time. Today I learnt from my step-mo

Silver needle time. Today I learnt from my step-mother, nowadays some customers look for Fuding silver needle to buy for collecting purpose only. They buy new silver needle and wait for the tea to increase value as years pass and sell the aged tea for a lot more money. It’s pretty similar to what some Sheng Pu Erh hunters do. Silver needle made to be collected and aged is dried more than traditionally, otherwise water in the tea could turn the needles red in the future. Extra-dried Silver needles taste drier when you don’t brew it long enough, because the silver fur on the needles takes more time to be hydrated, otherwise it can create a layer on your tongue and leave you feel dry after swallowing. So if you feel dry after drinking your silver needles, remember to brew the tea longer than you usually do. The silver needle I buy for my shop is dried traditionally (charcoal baked once until 10% water left in the needles), can be enjoyed immediately for its very juicy and velvety texture, or for aging if you forget them in your cupboard. The one I’m sipping on now is the last year’s. 2020 Fuding Silver Needle will be uploaded soon.

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