It does sound odd to me... Do you think you could write to the studio and ask about it? Maybe send them a picture.

All of the Yaobian pots I have seen have had many and varied colors on the outer surface, including, sometimes, colors like that indigo. However, most looked like regular Yixing pots on the inside. Maybe your pot got hot enough in the kiln to make colors on the inside too.

dae wrote:

Michael was intrigued by the results of Master Lin's roast, so different from the Hong Kong style he's most familiar with. … ntain.html
It would be nice to hear from some people on this thread how TW/HK/CZ/mainland zhonghuo重火/zuhuo足火 is different.

In Chinese yancha speak, usually there is:
清火 qing1huo3 light fire
高火 gao1huo3 high fire (your high fire)
足火 zu2huo3 'full' fire (your HK style)

足 here means: sufficient, full, ample. can also mean: pure, sterling. (足金,足银)
can anyone think of a better translation for Zuhuo?
In my limited experience with Zuhuo teas, HK has been better than mainland.

wyardley wrote:

His tea tasted pretty smooth and surprisingly similar to a lot of the stuff from these HK shops. After the sample I had tried, it had been re-roasted another time, and some folks thought it was actually over-fired.

If it was Lao Li's tea, his 2009 stuff was so rough! I think maybe that one beidou No. 1 might have been just lucky.


(13 replies, posted in Green Tea / 绿茶)

This seems to be the website for that company. From a quick glance, they do mostly oolongs, especially TGY (tie guanyin), which is usually a green oolong. You could check ebay for tea from this company, or just ask for suggestions for TGY from another American company. You might also like Baozhong oolong (pouchong) from Taiwan. has good baozhong oolong, and many other companies also. You could also take pictures of your tea and post them, people might have more suggestions.

I couldn't find any products on their website which said tongzhou, do you see the characters 同州 or 通州 on the package?

Thank you Salsero for both of your kind comments.

The second one is quite flattering, although I am fond of that cup as well. I use it almost exclusively now.

MarshalN wrote:

Samovar tea looks like your typical trendy tea place that is low on quality and high of style, and of course, very high on price.  But it still beats Teavana.

I'm sure some of us tea suckers will be happy to chip in for some of that special roasted Dong Ding, if you're not thinking of drinking those 70lb of tea on your own :)

count me in.

I did buy it. I do like it for green and oolong. I also like a bigger cup when I drink alone, it can fit an entire pot of all but two of my Yixings.

Do you mean that most hand painted things are not your style, so you wouldn't use them, or that you would fear breaking them? When I picked this thing up at the factory it was insinuated that this was a collector's item for display.

evilberg wrote:


This is my first ever yixing pot and I have to say I am loving it.  ...

Welcome to the forum, evilberg.

Allow me to opine that this is an excellent choice for a first Yixing pot. Shuiping (水平壶 or 标准壶) are classic. I kick myself everyday for not owning one.

@Thanks: Thanks, Thanks for your kind comment. I was going to post on my web log about my recent trip to Jingdezhen, and haven't got round to it. I might as well post another round of pictures here. This is a shanshui (literally Mountains and Rivers; the term for Chinese landscape painting) scene that goes all round the cup. The cup is about 100ml, rather large; but one can't expect the painters to make themselves more near sighted than they already are painting landscape on 30ml gongfu cups.

In this set I am turning the cup counter-clockwise. It reminds me a little of the introduction to the Taoyuan Ji 桃源記 because of the lone traveller and the stream which seems to lead into the small hamlet. The dog reminds me of 雞犬相聞, which of course reminds me of Laozi 鄰國相望雞犬之聲相鳴民至老死不相往來

Laozi Chapter 80 Translation by Arthur Waley
...[The Sage] could bring it about that “the people should have no use for any from of writing save knotted ropes, should be contented with their food, pleased with their clothing, satisfied with their homes, should take pleasure in their rustic tasks. The next place might be so near at hand that one could hear the cocks crowing in it, the dogs barking; but the people would grow old and die without ever having been there”. … &no=80

Some images of the Fencai teacup I bought for my wife while at Jingdezhen.


(1 replies, posted in Oolong Tea / 乌龙茶 (青茶))

Mingcong is exactly what Babalcarp says it is.

I think that Teacuppa is not necessarily lying, but their explanation is a bit simplistic. There are many bushes which can be referred to as Mingcong, but they probably have a more specific name that Teacuppa neglects to include. Perhaps they are afraid it would confuse some customers.

It may also be Tieluohan, which is one of the Sida Mingcong. This name was used in the Song Dynasty.

Here is a link for a 'world tea news' page with a lot of video interviews. The first is with Kevin Rose, the others are with people from a farmer's alliance … s-Tea.html

I have seen the website of Samovar teas which is if anyone is interested.

I do have an opinion, but I have never been there or tried any of their teas. So, like all of my opinions, it should be taken with a grain of salt.

It seems to me like Jesse who owns the place is an excellent businessman and understands marketing. I cannot tell whether or not he understands tea. My impression from watching all of his youtube videos is that he does not. He seems to have trouble remembering basic facts about tea and has a lot of trouble pronouncing pu'er for example.

I also think that his high prices may just be a reflection of the area and his clientele. San Francisco is one of the most expensive cities in the US, and his target audience seems to be those who are very receptive of the latest fad and willing to spend to be part of it. I also read somewhere about Samovar Tea lounge offering a $50 "gyokuro shot" Which seems extremely expensive even in the most expensive tea was used.

Of course all of my doubts are based on what I have read or seen online, and I have no personal experience.  I would love to hear the opinion of someone who has actually been. Did you notice that it is also a restaurant, and not just a tea house?

oldmanteapot wrote:

Hello and Greetings from Penang, Malaysia!

Great forum you guys have here. Newbie in the house... :)


It's great to have you. I look forward to seeing your pots.

I understand from a number of news stories and various internet sites that there seem to be a lot of pots from shipwrecks sold in Malaysia. I was wondering if you have seen these pots or have heard anything about them. I guess my question is very general, but it would be interesting to see a thread about them. Can they actually be used to make tea, or are they too salty? Are they actually good quality pots, or just old and have a good story attached?

For anyone who might be unsure what I am referring to, I mean Yixing pots like the ones found on


(5 replies, posted in Chinese Teaware / 中国茶器)

william wrote:

Dehua isn't only celadon, is it? Aren't they famous for blanc de chine?

Of course you're right, Dehua is mostly famous for blanc de Chine, but they are also getting on the Celadon bandwagon. I think they are interested in Celadon because their porcelain doesn't command as high a price as Jingdezhen pieces.

Although I have never been, my feeling from going to Longquan was that Dehua potters were going for the thin porcelain base and celadon glaze to make celadon more attractive to modern consumers who are used to thin translucent pieces being a mark of quality. However, the pieces RTea has don't seem very thin from a quick glance at the photos, so I could be wrong. They were custom made for the Taiwan market, which does have different tastes and expectancies for celadon and hence may not be typical Dehua celadon.


(5 replies, posted in Chinese Teaware / 中国茶器)

Having just spent a weekend in Longquan, Zhejiang province (浙江龙泉), I was quite surprised to find that none of the glazes were similar to Taiwan celadon glazes, except that they are intentionally made to crack. TeaGoober and I have decided to start a thread comparing celadon from Taiwan, Longquan, Yixing, Dehua and anywhere else that might produce such wares. I noticed RTea said he really liked celadon, and would post a Dehua piece which I would love to see. Hopefully, more knowledgeable members than myself will contribute some thoughts on celadon in general, as well as why the glaze on Taiwan and Longquan wares are so different.

Sometimes I am not sure if celadon makes the best teaware. It tends to be very thick, and small pieces feel awkward. Most of the teapots in Longquan had very messy lids with no glaze on the area where the lid touches the pot. Taiwan pieces seem to do a better job with this. Also, Taiwan edges on cups and gaiwans tend to be much rounder, whereas Longquan edges are thin, perhaps to give an illusion of delicacy, and then become quite thick very quickly. I find this very unappealing.
Yixing celadon gaibei with Longquan celadon cup. Brewing Marukyu Koyaemen Sencha before lunch.
Longquan celadon.
Close up of the diancai glaze on the Yunomi shaped teacup. Longquan
A closer image of the Longquan celadon chaxi I bought to replace my Yixing chaxi which cracked the first time I used it.
The above is my entire collection of Yixing celadon.
This is probably my favourite celadon glaze. It is quite layered in appearance, especially in the bottom of the cup. Yixing.
A very thin Longquan celadon bowl. Fenqing glaze. Song inspired with 5 indentations around the rim and traditional Song fish decoration unglazed in the center.
Close up of the fish.
Shadows of my fingers can be seen through the bowl.

If you enjoyed my translation of Zhu Xi's poem, you will love Steve Owyoung's commentary and translation he posted in the comments section. He makes a very interesting connection explaining the relationship between tea and the stove.


(5 replies, posted in Chinese Teaware / 中国茶器)

Here is a very interesting yaobian. What do you figure made these strange growths?

Also, when I was in Yixing, a lot of the Yaobian for sale were silvery, or silver on one side and regular on the other side. Has anyone bought one like that?

govnur wrote:

Lao cha gui here are some more pics of the pots and cups;

I really like these cups.

I was also wondering if anyone thought the pot I posted in the first page is making any progress (getting shinier, or just different photo quality?)


我以为 ”羝跌“ 不是朱熹自己家养的公羊,而是山羊。他那时候住在武夷山北岭那一块。不知道武夷山有没有山羊。


朱熹 的 《茶坡》好象有几个版本都不一样

朱熹《茶坂》Chápō Zhū Xī
攜籝北嶺西 xiéyíng běilǐngxī
採擷供名飲 cǎixié gōngmíngyǐn
一啜夜心寒 yīchuò yèxīnhán
跏趺謝衾枕 jiāfū xièqīnzhěn


第三行 “心寒” 是不是后悔的意思?在我脑海中第三行的意思是茶一喝进嘴里就整个晚上一直后悔因为睡不着所以在第四行把枕头、被子不要了去坐禅。

朱熹《茶坂》Chápō Zhū Xī
攜籝北嶺西 xiéyíng běilǐngxī
採擷供名飲 cǎixié gōngmíngyǐn
一啜夜窗寒 yīchuò yèchuānghán
羝跌謝蠹影 dīdiē xièdùyǐng


最后一个问题就是 “蠹影” 指的是什么?蠹虫我知道是会吃书本的虫子,蠹影的含义可能就是书。 我以为第四行的意思是 听到公羊跌足一声就把书放下。



RTea wrote:

LaoChaGui, I REALLY like your celadon teaware. Celadon-colored teaware is my favorite kind. I just got a handmade Celadon tea pitcher made from Dehua clay that I'll post in a few weeks.  I find it to be quite special and it makes tea taste smoother. 


Thanks a lot for the nice comment. I never noticed it before just now. The other think I noticed just now is that you promised to post your celadon, and its still not up! A little off topic, but I can't access your web log any more from China since your URL changed.

I have been thinking for a long time about going to Longquan (龙泉) which is the celadon capital of the world as far as I understand. I'd like to see more celadon up here, and maybe a thread about celadon from different areas if anyone has any expertise. (I don't ;)

Thanks for posting these. The teacups look exquisite. Feel free to post more glamour shots from different angles, chops etc. Congratulations on an excellent purchase.

I found a short article with three pictures. The Yancha harvest has started. I posted a translation of the one sentence article in my web log here, but you can just go to the original web page because the content is not much more than the subject line of this post.

As it takes a couple of weeks to finish all the processing and roasting and at least month for the roast to relax enough so the tea can be tasted(at least by me), I should have my timing just right when I show up at the beginning of July.