125 mL "elegant" ivory porcelain teapot from taiwan tea crafts

This pot works best for unrolled oolong and black tea. It is able to fit about 8 grams of ball rolled oolong but has trouble closing with 10+grams of oolong after they unfurl.

Unheated, the pour time of a full pot is around 11 seconds. Heated, the pour time is lower at 7 to 8 seconds, likely due to expansion. Pour time is also generally below 10 seconds when brewing non-ball rolled oolongs, but can be up to 20 seconds with ball rolled oolong. This makes precision pouring with ball rolled difficult.

The lid sits somewhat loosely on the body. When cold, the seal is good: when a finger is pressed on the hole on the lid, the flow stops. However, when heated, the seal is not as good, and tea can easily drip out from between the lid and the rim. The poor sealing can be mitigated by making sure the lid is also hot so that it has also expanded like the body. Also pushing the lid forward towards the spout helps. Overall, this isn't too bad of an issue, but the seal is definitely not perfect.

The glaze appears to come together in a line running down the spout and around the pot. This suggests this pot was at least partially if not entirely machine made. The glaze is a bit uneven in the part of the lid that slides into the pot. This area is a bit "rough" and easily stained, suggesting the porcelain paste used is not completely hard. The bottom unglazed ring is also a bit "sandy" and prone to staining.

From afar, the pot has a clean aesthetic appearance.

Overall, this is a very convenient pot to use for all whole leaf tea types. Although the price is a bit high for what it is and how it performs, the pot is very usable and there are no other pots like this in the market.

Comments

Glenburn king single estate first flush 2019 from vahdam

Leaves are small and bud like. There are many broken leaves as well and leaves with holes indicating insect bite. This could explain some of the Muscatel. 1.8 teaspoon 350 mL water 90 C water Steep 1: 4 min Steep 2: 8 min Steep 3: indefinite time Light, flowery, herbal Some muscatel in nose Muscatel, herb, flowery hops, light wood notes in taste Lingering herbal, fresh hop and cooling mint I am told mint is often a sign of Assamica tea but these are supposed to be chinary.

Longfengxia High Mountain Spring Oolong Tea, Day 5, Lot 948, 2020 taiwan tea craft

From vendor: PICKING DATE May 2020 OXYDATION LEVEL Low BAKING LEVEL None TERROIR Shanlinxi ADMINISTRATIVE REGION Nantou County PICKING STYLE Hand Picked CULTIVAR(S) USED Qing Xin GARDEN ELEVATION 1750 m Review: Dry lead is intensely flowery with prominent yellow stems Brewed 5 to 7 grams/100 mL boiling water in kobiwako. Lower leaf is okay due to intensity of flavor but higher leaf has stronger sweetness in later steeps. For 5 g: Rinse / 55 s / 45 s / 55 s / 1:10 / 1:30 /2:30 Brewed leaves have strong pastry and tropical fruit Steeps 1-2: Taste of green mango, citrus, and baked pineapple pastry. Clean minerality and medium to thick mouthfeel. There is strong perfume of oily flowers, mainly rose and some lavender. At higher leaf to water (7 g per 100 mL) there is some slight green astringency. Steep 3-5: fruit notes are much more mild but still present and long lasting. Much more buttery. There is slight green brandy like astringency. At higher leaf to water ratio, frui...

2020 Competition Grade Jin Jun Mei Black Tea from Yunnan Sourcing

From vendor: Late March Harvest Tong Mu Guan Village (Fujian) Review: Strong yeast and honey suckle aroma from dry leaf. Lots of orange yellow powder from the small, tight buds. A small holed filter is necessary. Brew parameter: 4 g / 100 mL 90 C in porcelain Rinse / 10s / 10s / 15s / 35s / 1 min / 2 min / 5 min Strong honey and milk chocolate notes. Smooth and thick with stone fruit (peach) aromas and sweet yam flavors. Some vegetal notes develop in later steepings. Early steepings are quick and strong but drops off after 3rd steeping. Strangely, a pu-erh like wet pile funk is faintly present. This is not particularly pleasant. Western brewing is also acceptable at 1 g /100 mL for 3:30. However, the chocolate notes are much more mild when brewed in this way.

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