A Tea Addict's Journal

Entries tagged as ‘shopping’

Narratives and taste

July 6, 2010 · 2 Comments

I just read a post by Felix Salmon, and I must say the same phenomenon happens a lot in tea as well.  It’s probably also happening with increased frequency.  When you get a story with a tea, the tea somehow, sometimes, anyway, becomes better, or more interesting.  When I talk to friends who are not particularly interested in tea, telling a story has a way of drawing them into a particular drink than if it were simply just some generic “aged oolong”, which does not sound too glamourous.  “Stored for ten years on an organic Taiwanese tea farm”, then you’re getting somewhere.

Most of this, of course, is just some marketing claptrap.  They exist because they sell the teas in question. But then, sometimes there are stories like the old jian of Liu’an that they supposedly found in some medicine shop.  Hard to beat those.

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How fast do you drink your teas?

June 24, 2010 · 7 Comments

I just read a blog post about rating wines based on how fast they’re drunk.  It’s actually a pretty good idea, and I noticed the same about my tea drinking habits.  I bought, for example, a few cakes last month from Taobao.  I judged them completely by the cover and nothing else — just the listing, description, with some pictures, and that’s it.  It’s a risky way of buying tea, but when they are not expensive, it’s not bad.  I’ve already talked about the Dingxing, which is not bad at all.  This and this turned out to be quite nice.  This, however, was horrid.  It’s one of those cakes that is very bland, probably poorly processed and stored in a dry environment (Kunming) and just all around uninspiring.  You can’t tell from the looks, however, as all looked somewhat promising.

Now, a few weeks later, the first two cakes are almost all gone — I sent parts of them off, but I drank a fair bit too.  The last cake is almost entirely intact other than the two times I tried it, and honestly, I probably won’t try it anytime soon again.  It’ll stay around, probably for a few years, and I’ll hope and pray that by then, it might have done something, but generally speaking if a tea is weak, it’s going to stay weak.  “How fast do you drink it” seems to be a good metric for measuring a drink’s quality.  I do the same for my oolongs as well — the better stuff get drunk faster, and the worse ones stay around forever.

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Price stickiness

June 9, 2010 · Leave a Comment

Economists use the concept of “sticky prices” to describe the phenomenon where prices rise or fall slower than they should based on supply and demand, because of various kinds of reasons which I will not cite here.  It happens every day around us, and as tea drinkers, I think we are generally quite familiar with it.

One of the things that took place in the puerh market in the past few years is a sort of normalization after the euphoria of the 2004-2006 “bull” run, so to speak, in which speculation in tea reached fever pitch.  I remember the days when a jian of Menghai cakes, brand new out of the factory, can be flipped for a profit almost instantly and repeatedly.  It was the definition of a bubble — nobody was actually drinking any of this stuff, but everybody was buying and selling it.  If you were the sucker who was left holding the tea when the bubble crashed in 2007, well, sorry, too bad for you.

These days, as I peruse the selection on Taobao, I am seeing a lot of tea that I used to see for a higher or similar price back when I was in China in 06/07.  There are cakes that have remained more or less at the same price for the last four years, and in some cases, prices finally started falling for some of them.  Imagine you’ve been a big buyer during the boom, and you have tonnes of tea…. initially, you wanted to hold on to it, hoping prices will recover.  By now, however, it’s pretty clear that prices are not going to recover, so you are finally trying to offload the tea (since you are probably not going to be able to drink the 10 tonnes of tea you bought) so that you can get some cash back.  I remember predicting, at that point in time, that there will be a lot of decent, few-years-old tea that will be available for a reasonable price in the marketplace as people start to unload their collection.  I think we are finally seeing that happening.

Of course, not all of these tea are good — in fact, many of them are horrid, either due to poor storage or poor initial quality.  Selecting the right tea is key — and selecting them for the purpose that you want it for, be it further storage or immediate consumption.  I think in the next few years though, we’ll see more and more of these 5-10 years old tea hit the market and the “aged” tea prices will finally be more reasonable than they have ever been.  It’s a good time to be a tea drinker.

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“Yiwu” cakes and “Qing” pots

April 11, 2010 · 6 Comments

I find that there are two things that the web will never run out of — puerh cakes purporting to be of Yiwu origin, and yixing pots that are supposedly Qing dynasty.

Let’s just pause for a moment to think — how likely is it that there will be an endless supply of such things on the web?

Take Yiwu tea for example.  I remember in 2006, every cake out there claims to be Yiwu.  Of course, if you’re selling young puerh, you want your tea to be from Yiwu — it’s the most famous of the mountains, and for the most part people have no way of telling if you’re lying or not.  So, you slap the words “Yiwu” on a cake and voila, it’s Yiwu, and you can sell it for 10x what you could if you call it Jiangcheng.  Add words such as “old tree” “wild” and the names of a few villages, instead of just “Yiwu”, and it seems more authentic.  Now you can sell it for 20x the original price.  Never mind that the amount of tea out there that claims to be Yiwu probably outnumber the amount of tea that the whole Xishuangbanna county produced in a year.  It hasn’t stopped people from doing it.  In the last few years producers have gotten more, well, inventive in their claims.  “Yiwu impressions” and that kind of name are now more common.  Consumers have caught on, and so the game has to change for the sellers to stay ahead.

More recently, we seem to be seeing the same thing with Yixing pots that claim to be Qing, at least in the English language world.  Somehow, everybody has a Qing pot to sell, often for the bargain basement price of under $1000.  Many of these so called “Qing” pots are suspect at best, frauds at worst.  A walk around Taiwan or a search online can yield many similar looking pots for a fraction of the price, none claiming to be Qing, and to think that such things can be had for the price on offer, well, I have a whole bunch of Qing pots to sell to you for $500.  When an authentic piece of work can go for thousands in the place where it came from, why would anyone sell it for hundreds online?

Unfortunately I find the tea business to be full of such sorts of schemes and half-truths.  Somehow, there’s always a supply of buyers ready to jump in for things like this.  Be careful out there; tea “masters” abound who are only too happy to take your money from you.

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Chinatown tea

March 31, 2010 · 5 Comments

I was in Philly the past weekend for a conference, and for much of the time I was there I spent in the hotel or in Chinatown, which was right next to it.  Normally I’d bring my own tea to things like this, so I don’t have to endure bad teabags with coffee-flavoured water (when will these places ever learn????).  However….. I forgot to bring my own stash this time.

So…. I was out of tea, and I don’t want to drink that nasty, nasty stuff brewed with coffee water.  What do I do?

Chinatown

Many of you live near a Chinatown or another, and no doubt some have visited these institutions before.  I still remember when I lived near Cleveland that they had nothing but Foojoy tea and a few other horrible abominations that could pass for “tea”, but at the same time, I also remember that the first revelation I had in tea came from a longjing that I bought at the now defunct Great Wall in NYC’s Chinatown.

I ducked into an underground market in Philly’s Chinatown, and walked into their tea aisle.  It’s quite well stocked.

It’s actually extremely difficult to buy any of this stuff with any confidence, because you know that for the most part, they’re not particularly great, and since there’s no way for you to look at the leaves or taste it first, you’re really taking a gamble.  Over the years the type of tea that they sell have been upgraded, at least in terms of packaging.  Instead of the ugly little tins for the old style, CNNP brands, now you have all kinds of Taiwanese and Mainland producers who vie for your attention.

I was, at first, attracted to a tin of Keemun, thinking that you can hardly go wrong — even the worst Keemun can be pretty ok, with inferior water and what not.  Then, however, I chanced upon a tin of puerh — specifically, one that is labeled “Nuoshan pu’er cha”.  Nuo, in this case, is Nannuo’s nuo.  It reminded me of the Nor-sun that I bought a few years ago in Columbus and which turned out to be quite all right.  I took a chance and bought this, $3.98 a tin tea.

The first thing I noticed when I opened the tin is that it smells — it has this odd medicinal smell that is somehow slightly citrus like.  The leaves are very broken, as you can see.  When I tried it out, it brewed a dark, dark liquor.  It does not, however, have that fishy, pondy cooked tea taste, but it’s definitely cooked (mostly, anyway).  Once you get rid of that odd citrus smell, which disappears quite quickly, the tea is remarkably decent.  At the very least, it probably beats all these loose puerh that online stores like Adagio sell at a much higher price.

I tried it again yesterday, now that I’m back at home.  You can taste the odd citrus flavour the first infusion or two, and then it goes away.  The tea is soft and smooth, and actually delivers that nice, plummy taste in the later infusions when brewed longer.   Definitely a winner for $3.98.

Moral of the story?  Try your local Chinatown, if there’s a sizable one next to you.  You never know what you might find.

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Buying tea from taobao (2)

January 7, 2010 · 2 Comments

So last entry we stopped at actually looking at listings.  Let’s now turn to those.

Over the years pictures on Taobao has really improved.  I remember when I was in China in 06, very often the Taobao listings would have no pictures at all, or a really bad, grainy, and small picture that might as well not be there.  Since then, most listings have gained multiple pictures, and now as long as you believe what’s in the listing, you can find some pretty decent looking photos to rely upon.  When you scroll down from the “search” menu to look at the listings, it’ll look like this

The ones in the center are whatever listings that show up under your filters, while the ones on the right sidebar are “related” or “promotional” products, which means they might have nothing to do with what you were looking for.  Obviously, go with the ones in the middle.  Now, let’s try one of these listings.

Now, once you’ve been through a few listings, you’ll notice a few things.  First, the listing layouts change.  Here, the sidebar is on the left, while the listing info is on the right.  That’s not always true, and it seems like Taobao allows seller a great deal of flexibility in customizing their listing.  This is, I suppose, both good and bad, in the sense that it can make it a little harder to navigate, especially if you don’t know Chinese.  There are a few things that are constant, however.  The circled area above is a seller’s feedback.  This is in the newer system of stars, sort of similar to eBay’s.  The older system just shows feedback rating numbers, which, of course, is pretty useless.  A seller with low feedback is not necessarily worse — he’s just a lower volume seller.  So far, I haven’t been socked in buying things in the sense of having my money taken but no goods delivered.  I have, however, bought not very good tea, but that’s an entirely separate issue.

Now, most proxies will do this for you, but this is the part that really matters, the price:

Along with other vital info, that is.  The big red number is the price of the cake (which is almost always per cake), with the shipping cost right under it in small print.  The number in yellow, though, is the number of times this item has already sold.  So for this cake, they’ve sold 120 through Taobao, which is relatively high, especially since Taobao often operates off-site when it comes to final transaction.

Now, since you’ll be using a proxy, you won’t be doing the actual bidding.  However, right above the bid button is another piece of info that usually nobody will tell you about — the number of items remaining that this merchant has on hand.  In this particular case, it’s 185.  So you know that if you bought one cake, there’s more where this came from.  This is actually somewhat useful, as sometimes they’re only selling one cake and one only, while others you can tell the seller has lots of it.  If the proxy service you use is good, and you are buying in bulk, you can sometimes ask them if they have bulk pricing.  Taobao merchants often do.

The third thing to look at, in this case, is a feedback on the specific item

The rating here is close to five stars, and 8 people have rated this item.  If you can read Chinese, you can click on the link and read it all.  Otherwise, it’s fairly useless.

Now, for the actual item description:

Just make sure the first tab is the one highlighted, and if you keep scrolling down, you’ll see the item description, complete with pictures, all that.  Often times the description that a seller posts is very generic and the only thing that matters at all is the pictures.  The rest are all useless, repeated info.  Sometimes you can try scanning the description for dates, but even then, they often don’t mean that much.

The sidebar on the left has other functions too, besides telling you the seller’s rating.  If you looked at a cake and like the seller’s goods, you can click on one of the links on the left to go through a particular category of tea that the seller has.  Oftentimes in a standard seller page, there’s a big orange button that links you to the whole store, but that’s not present here.  That’s often a good way to browse for cakes, instead of searching for them.  You can see how the seller has sorted them by year of production, and then by the different “series” that they have produced.

Now, some of you might recognize this cake and say “hey, I’ve seen this one before….”  Yes, that’s correct, if you are one of those who hound sites that sell puerh, then you might have seen this cake from Yunnan Sourcing. This is the Guanzizai 09 Banzhang/Man’e cake, and if you look at the prices….

A comment on my last entry suggested that it’s not always cheaper to buy from Taobao, and this pretty much shows you why.  The Taobao price for this cake is only marginally lower than YS’ price, but if you factor in the proxy fees and the potential for a higher shipping cost, then it’s really not a worthwhile venture.  In general, I find Taobao to be good for things that one cannot find online, or can only find online at very inflated prices at certain vendors.  Price comparison is always good, and it’s useful to do your homework.  Most of the things I look for are not available online anyway, but when browsing, it’s good to check to make sure you got the right thing from the right place.

Now….. how do you pick cakes?  Well, that’s a harder question to answer.  Unfortunately, there are lots of cakes out there that look good in pictures but don’t taste very good, or have low potential.  It often comes down to trial and error.  There is also the possibility of fake tea, although that really has diminished over the years.  I find that the most likely brands for fakes are still Dayi and Xiaguan, while the rest are either not expensive enough to be worth faking, or small enough so that nobody bothers.  There are usually some signs that a tea is fake, starting from a “too good to be true” price.  What I have done in the past is to buy one cake first from a vendor to make sure the cake is genuine or good, and then if I like it, I can always go back to buy more.  This is where the “items remaining” number is handy.  I have had some finds there, and also a few duds.  In that sense, it’s not too different from the online tea buying experience in general.  Look for good looking cakes, preferably with pictures of the liquor of the tea, as well as the brewed leaves.  They all give you signs of what the tea is up to.

Maitre_tea also ask about buying Yixing on Taobao.  I’ve looked at the selection, and I think I can say that if you’re looking for a new, modern piece, and if you are willing to take the risk, go ahead and give it a shot if the price is right.  However, Yixing involves a lot more complexity, while puerh is more of a standardized product.  I will avoid all claims of “antique” on Taobao, but as long as you know you’re buying a new piece and it’s advertised as such, it’s again not much different than buying online in general.  In these cases, I would say that usually the merchants who seem to provide more pictures and information tend to be the better ones and will be more reliable.  Good luck!

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Buying tea from taobao (1)

January 5, 2010 · 4 Comments

So it seems like those crafty Chinese finally found a way to make some money by acting as middleman between that emporium of all things Chinese, Taobao, and the Western buyer who wants stuff on there.  For those of you who don’t know, Taobao.com is basically China’s eBay, only worse.  Since it does not charge listing or final value fees, anybody can list pretty much anything on there, and much of the business on Taobao is conducted off-site.  What it is, then, is basically a huge online catalog, and if you like something there, you contact the buyer and arrange a deal, often with a discount off the Taobao listed prices.

That is if you’re in China.

Since I am not in China, and most of my readers are not either (by definition, because Xanga is still censored,) buying from Taobao requires more work and less discounts.  In the old days there was just no way, unless you want to arrange a bank transfer, etc, which are all too much hassle and too much risk.  These days, there are a bunch of new proxy service that have sprung up that will help you buy stuff off Taobao.  They charge a 10% fee on the value of the item, and will help you arrange payment and shipping.  I’ve used one before and it worked quite well, and from what I’ve heard, other services (some in English) will also do the job.

For the tea drinker, this is quite a boon, because for the first time it is possible to have a selection far, far wider than whatever is available through a select number of vendors.  Places like Yunnan Sourcing have been providing a fairly wide selection for a while now, but this expands the selection by multiples.

How, though, do you buy and choose tea from Taobao?  That’s always a hard question.  I thought it might be useful to talk about it, since I’ve talked to people who are getting quite excited about the prospect, and rightly so.

Let’s talk first about the scope.  What I think Taobao is good for, mainly, is puerh, especially cakes of a more recent (past 10 years) vintage.  While you can find more oolong, green, wuyi, and all other kinds of tea there, in general I would be very cautious buying those off Taobao.  The main reason is because by and large, the other kinds of tea are immensely difficult to distinguish between one and another.  Physically, the difference between a $10/kg and $1000/kg dahongpao, for example, isn’t really big enough so that you can tell right away on pictures, especially when you consider the potential for photoshopping, bait and switch, and other things that can happen.  If you really want to buy loose leaf tea, buy small amounts, ask for samples, and in general, buy at your own risk.

So, you don’t read Chinese.  How do you get to the tea anyway?  Here’s the link in its full glory

http://list.taobao.com/browse/50002766-50003862/n-0——————————2——-b–42-grid-coefp-0-all-50003862.htm?ssid=r18-s5

This is the link to Taobao’s puerh section.  If you want to go to the section for other teas, with over 400k items, you have to navigate there, but once again, I’m really not sure if it’s such a good idea.

So you’re in the puerh section.  Where do you start?  Well, let’s take a look

This is the basic screen.  The bottom is where the listings start.  The top, however, is where you navigate, and it’s much more important.  There are three categories that they use to subdivide the cakes, and I’ll go over them one by one.  The first, circled above, is the type of puerh.  They are, from left to right, round cakes, tuocha, bricks, mini tuo, melons, loose tea, and what they call “artistic” tea, which really means super compressed junk (they’re called that because they are used as decoration.)  Now, the second category:

These are the brand names.  If you know what you want, you can select one of those to narrow down the list of items you have to go through.  The list is long, and the orange icon with the + sign will give you a full list of brands, which includes a list of 28 major brands, plus a “misc.” that includes more items than the rest of the brands combined.  I generally don’t search by brand, especially since I like the smaller factory stuff.

The third category is the most useful — raw, or cooked.  Cooked comes first, raw second.  This will instantly half the number of items you need to look at.

Now, what they don’t show you is that if you pick a style (i.e. cake, brick, melon etc) you will have one more option:

This lets you select the age of the cake.  If you know you want something that is, say, from 2007, then you can use this to narrow it down.  However, this is self reporting, and since listing stay on the site for quite a while, I can imagine some needing update and never gets it.  It’s useful for narrowing down the list further though.

Once you’ve narrowed your list down a bit instead of the tens of thousands of cakes, you’re ready to browse.

There are some navigational tools that you can use right above the cakes, but most are fairly useless.  You can specify what type of item you want (i.e. auction, buy it now) but I don’t think we need to go into all that.  If you need to, you can go to the dropdown menu I circled above and choose the option you like — arranging it by highest or lowest price first.

Let’s leave this for now.  Next entry will be about actually looking at items.

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Tasting blind

September 13, 2009 · 7 Comments

Felix Salmon is a great finance blogger, and I’ve been reading him for a while now.  He also writes about other things from time to time, and his latest entry, on tasting wine blind, is quite insightful.

He describes, with pinpoint accuracy, the problem with tasting things blind — you’re always trying to guess what it is, you always wonder what’s going on, and you always gravitate towards the few (usually not very subtle) clues and use that for guidance in the guessing game.  I think in addition to the problems he already presented, there’s another issue at hand with puerh (where much of the blind tasting occurs) as well — unlike wine, many of which were made to be drunk within a few years, relatively fewer people are buying puerh for immediate consumption.  Even for those who enjoy the taste of a new puerh cake, the assumption and expectation is that the cake will age, and hopefully, age well.

This presents a problem, because most people have no clue how a tea will age in five, ten, or twenty years’ time.  If there’s any doubt, one could turn to the “expert panels” that are sometimes assembled by various shops or magazines who review a number of teas — the differing opinions on teas among them will tell you right away that there is simply no agreement as to what is or is not good.

What has happened in the past few years is an increasing number of cakes that seem to be geared to the “drink it now” community, and much like the lament in Salmon’s blog entry, among aficianados of puerh we often hear the same thing, that so many cakes are now made for drinking now, rather than age later.  Immediate pleasure becomes more important than longevity, and depth sacrificed for ease.

To the extent that this is simply an individual choice, it does not really matter.  If you knowingly buy teas for a “drink it now” purpose, then there is no problem at all.  Just like people who buy Beaujolais Nouveau expect to drink it fresh, there are many out there who buy their puerh fresh and drink it fresh.  The only issue happens when you buy it fresh and expect it to be great in ten years.  In my experience that has generally not been the case for many teas of recent vintages.  Rather than turning better, many simply become flat, or worse.

The question of how to spot such things is a constant struggle, and one that I’ve yet to come up with a good solution.  What I do know is that price and make have basically nothing whatsoever to do with ageability.  What I also know is that I trust the opinion of those who have tasted, say, Yellow Label or Red Label while they were younger teas much more than the others, oftentimes newcomers to the tea-making scene.  The almost unanimous opinion of those teas, when they were younger, is that they were harsh, strong, bitter, had depth, and were hardly a pleasure to drink.  It’s hard to find such things on the market these days.

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Drinking tea with no leaves

July 27, 2009 · 9 Comments

I’ve voiced this before, but it happened again over the past weekend, and it really mystifies me.

Why do teahouses in the United States serve tea without giving you the leaves?

What I mean is, when you go to one of these establishments, you order your tea (in this case, Keemun).  They take your order, and give you a pot with a cup.  It’s an English style pot.  Nothing’s wrong with that, except that there are no leaves in there — just pre-infused tea.  I know this is probably not going to bother most people, and in fact, may even be great for most of the casual visitors to such establishments, but it annoys me, especially because these places often also promote themselves as serious teahouses.

Without seeing the leaves, I have no way of really controlling how the tea is brewed.  Most of the time, the tea comes out weak, slightly understeeped, and most important of all, there is no chance for redemption — you cannot resteep the tea, you cannot add more hot water, and you have no way to look at the wet leaves, because they don’t give it to you.  Perhaps I can ask for it, and perhaps they will entertain me, but I don’t think this should be necessary.  The ability to resteep leaves multiple times is, in my opinion, a fundamental distinction between tea and coffee, and the nuances and changes that a tea undergoes from infusion to infusion is a great part of the enjoyment of any particular brew.  Taking the leaves away deprives me of all that.

I can think of some reasons why a store may decide to do such things, for example

1) Shorten visits — if you can reinfuse tea, you are more likely to sit there for longer.  Bad for business, obviously

2) Likewise, the possibility of reinfusing tea means you are less likely to order another pot, which of course means less money

3) Some people are clueless as to how to make tea, so doing it for them removes the possibility that they will screw it up, think it’s bad, and never come back again

While 3 is a legitimate concern (and I suppose 1 and 2 are too, for different reasons), I find it hard to swallow.  A serious tea place, IMHO, should probably at least offer the choice of leaves or no leaves.  A universal no leaves policy leaves something to be desired.  Or at least, for me, that’s a rather disappointing thing to see in shops and teahouses.  Maybe I’m being too much of a purist, but I still think that if I am buying tea to drink, I am buying the leaves, not the infused product — especially if I’m getting charged $4 for it.

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Fussing about teaware

June 19, 2009 · 4 Comments

Pardon the ranting.  Skip reading if you wish.

I keep seeing these topics posted on various forums about “is XYZ teaware safe to use?”, “does Yixing contain lead?”, and it’s really starting to bother me.

I understand we are all worried about the safety of our food, drink, and whatever else we put in our mouth.  Everyone is rightly concerned about it.  I also understand that with a new object that one has not dealt with before, it is entirely legitimate to ask these questions.  However, inevitably there will be people who will say “yes, they do contain XYZ and you shouldn’t use it at all or you will suffer the consequences” or something along those lines.  That’s what bothers me.

Let’s say we’re talking about yixing pots. Lots of people have asked in various places if they might contain nasty chemicals, lead, other heavy metals, dyes, etc that might be unsafe for consumption.  That in itself is a very legitimate thing to ask.  After all, you are drinking the tea, and since tea is mildly acidic it does make it more possible that some stuff might be leaching out of the pot, if there is anything there to begin with.

Then people will start suggesting that maybe you should try those lead test kits to see if the yixing pot has lead in it, or to only buy from reputable dealers, or to not buy low priced pots as they are likely to be bad for you, etc….

Let’s go through these one by one.

1) I’m not particularly sure exactly how effective each of these lead test kits work, but from the directions I’ve seen for testing ceramics or pottery, what you’re supposed to do is to soak the piece in vinegar, and then test the vinegar to see if any lead has leached out.  Now, I’ve never tested the pH for tea, but I am pretty sure whatever it is, it is a lot higher (i.e. not nearly as acidic) as vinegar.  I suppose you can do the same as use tea to soak the piece and then test the tea, but even then, the only way to really simulate drinking tea is to test the tea you’re going to drink yourself.  I’d venture to guess that lead leaching is undetectable with any of these test kits in almost all cases.  I’ve always suggested people to try this with black raku ware, which is known to have lead, as a control.  So far, I still don’t know anybody who has responded to that when they say “oh my, these things will kill you with lead poisoning!”

2) As for reputable dealers – I am 100% sure that none of the people who sell pots online or offline have bothered to test the pots for lead in the method prescribed above.  I remember a certain tea vendor who sells through his blog “testing” some of his yixing pots with these test kits, but only by rubbing the kit on the surface of the pot.  That’s not how you do it, and whatever negative result is moot.  So, reputable dealer really have no idea what’s in their pot if you are talking potentially harmful chemicals.  If you don’t believe me, try asking.  The usual answer you’d get is probably “I only source my pots from trusted sources”, which basically means “trust me”.

3) Lower priced pots are indeed more likely to be made with fake yixing clay, have shoe polish on them, etc, but as I’ve always said, a high priced item is not guaranteed to be good at all.  You can have a fake yixing pot made with bad and harmful clay that is selling for $1000.  Do not judge items on the price they’re selling for.  It makes no sense to assume that price alone has anything to do with anything other than a merchant’s profit margin.

The point of all this is not that you should not buy anything.  Rather, the point I’m trying to make is that most likely there is simply no good reason to worry at all.  The harmful combination of 30g of fat on 120g of sugar in that piece of cheesecake you just ate is probably far worse than whatever trace amount of lead you got in the tea.  Or, for that matter, the old lead pipes in your apartment building in New York city that still haven’t been changed.  Or…. the list goes on.

If you think what you’re using is not safe, then stop using it.  If you think it’s fine, then don’t worry about it.  Worrying about a bowl or a pot that had tea in it for a few minutes at most is really not a good way to spend your time.  And those people who keep harping on how China seems to be the only country that produces unsafe goods (nevermind that most goods, safe or unsafe, all seem to be produced in China these days) should just keep their fear-mongering to themselves.

Thanks for listening to my ranting.

Categories: Objects · Old Xanga posts
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