tag:blogger.com,1999:blog-16115542.post114396382658055577..comments2024-03-16T11:51:28.412-04:00Comments on CHA DAO: Yixing potcoraxhttp://www.blogger.com/profile/03645573592247798140noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-16115542.post-1144288750766219722006-04-05T21:59:00.000-04:002006-04-05T21:59:00.000-04:00You can purchase a brush specially made to remove ...You can purchase a brush specially made to remove stain on Yixing, it's made of boar's hair. Usually if the pot became too shinny by polishing or just simply neglect.<BR/><BR/>The Puerh+shoumei mix is a specialty from Hong Kong teahouse Luk Yu in Central. They can custom mix tea for you if you became a regular. Do stop by next time if you are between transit.<BR/><BR/>Join our blog so we can share?tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-16115542.post-1144271610260329652006-04-05T17:13:00.000-04:002006-04-05T17:13:00.000-04:00This is not the best way of carrying out a convers...This is not the best way of carrying out a conversation, but for lack of a better method...<BR/><BR/>I see, I only drink tea once a day, gongfu style (if I can get home in time), so I guess I have no need for a large pot. 8g for 3 infusions for 500ml seems a little thin though. <BR/><BR/>Puerh+shoumei is an interesting mix -- never tried that particular rendition before. Cantonese often drink puerh+chrysanthamum, although that practice died down somewhat when somebody came out with research saying it was chemically bad for you.<BR/><BR/>As for pot maintenance, yes, I know all that :). I was actually just expressing surprise that you have little mineral deposit around the rim of your cover, actually. Do you pour tea/water on the pot after you brew? Do you brush it with a brush after the water dries off? Since you use it for all day brew, I guess it is possible that you don't do what is usually done with a pot, which, I'd imagine, would result in less deposit.<BR/><BR/>I am sometimes lazy with the brush, resulting in some deposit around the lid. There's a bit of a drool deposit for my puerh pot, and I've decided to try to get rid of it. My qingxiang tieguanyin and nongxiang tieguanyin pots are better maintained. I'm going to spend a little more time on my pots' maintenance from now on, especially since I acquired two more very recently.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16115542.post-1144257394937607842006-04-05T13:16:00.000-04:002006-04-05T13:16:00.000-04:00Welcome to our blog Lawrence. Cha Dao's contributo...Welcome to our blog Lawrence. Cha Dao's contributors are very methodical, that's the spirit of "Dao"!<BR/>I guess, if you want to understand the complexity of tea, you have to break it down and share the details and problems with minds alike.<BR/><BR/>For this particular pot, I call the daily pot. As a custom, there is always a "all day" tea pot with high volume for all day consumption.<BR/>Usually it's 7g-9g of tea for a full day. The wild large leaves cooked loose puerh is very durable, and for this ratio of 8g to 500 ml, the infusion will not be overwhelming in density. Sometime in the summer, I will mix 2/3 of puerh to 1/3 of Sau Mei (a yellow / white tea) adding the refreshing touch to a hot day.<BR/><BR/>Uh, and the mineral deposit issue! That's going to be a lot of "gong fu" practicing. For me, there is a big difference between carelessness and quickness upon tea pot care. To start, the made of the pot is the most important, a result of a badly made spout pouring and water speed, the tightness of the lid and the vacuum of the interior, these factors will contribute to a front/bottom stained spout and around the lid area. <BR/><BR/>My tips on it are: First, after every refill of hot water for brewing, pour hot water over the full pot, this will raise the leftover droplet out evenly and always end with hot water evenly over the pot. Second, the pouring of tea should end with a quick, clean jerk to stop the liquid from leaking. The pot masters usually call this "drooling teapot ". This will result in a long stain on the spout. Sounds complicated... but if you use your pot so often, you will learn how they behave.<BR/><BR/>I have a picture of a pot which is carelessly maintained, plus a bad made. But it's one of my treasures which I use for the real Cantonese Traditional Kung Fu brewing. Will post it soon.tokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.comtag:blogger.com,1999:blog-16115542.post-1144196762007261522006-04-04T20:26:00.000-04:002006-04-04T20:26:00.000-04:00First time reader of this blog, very impressed by ...First time reader of this blog, very impressed by the technical stuff (almost too methodical, actually!). I'm too lazy to write such detailed notes.<BR/><BR/>For this particular pot -- isn't it a bit large for one person's consumption? I suppose cooked puerh takes more abuse in brewing than almost anything. How much leaves are you adding in, if I may ask? I also find it intriguing that there are no obvious signs of mineral deposits on your pot if, as you claim, you don't clean it carefully. Often there is a ring of deposit near the cover and a little near the spout.Anonymousnoreply@blogger.com