A Tea Addict's Journal

Entries tagged as ‘teaware’

The Demon Revealing Mirror

June 30, 2009 · 12 Comments

The Demon Revealing Mirror is one of those somewhat mythical and fantastical items in Chinese lore that supposedly will show who (or what) is a demon and who is really a human.  You just shine the mirror on the object, and you’ll get your answer.

A friend of mine in China who presses his own cakes has likened a good silver kettle to one of these mirrors, and I must say I agree.  I’ve been experimenting with my kettle the past few days with different teas, and comparing to what I think of the teas using the tetsubin, and I think one thing is clear, and that is how different they taste with the two kettles.

The two teas I’ve tried recently are both 2006 Yiwu, one being a fall tea that this friend pressed, and another being the 2006 spring Douji Yiwu.  When I drank them with the tetsubin, the fall Yiwu tastes a bit flat and boring — rather unremarkable, in fact.  The Douji, on the other hand, was quite nice.

All changed, however, with the silver kettle.  The fall tea was very fragrant and strong.  The Douji, on the other hand, turned out a little bitter and rough.

What to make of this?

Well, I think the silver kettle does a good job of telling you what the tea is like and highlighting the fragrant notes, while tetsubins are often softening — they round out the rough edges of the teas, and adding to the body of the tea.  In this case, I think that’s exactly what happened — the Douji was rounded out by the tetsubin so that the bitterness and the roughness were subdued, leading to a rather pleasant drink, while the fall tea gets a little more subdued.  Since it has few low notes to speak of, it doesn’t get much benefit from the tetsubin.

I’d hesitate to say that the silver kettle is more honest — highlighting the fragrant notes is not any more honest than smoothing out rough edges — but it does present a very different side of the tea.  Here are some spent leaves for you to look at.

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Hand built or wheel thrown pot?

June 24, 2009 · 6 Comments

Here you go for the experts to peruse over.


I am still somewhat mystified by this particular pot, since it seems to have traits that I normally associate with hand built Yixing pots, but there are some things, like the outer surface and the spiral circles inside, that make me wonder….

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Changing tastes

June 24, 2009 · 9 Comments

I rarely repeat the same tea two days in a row, and never with the same teaware.  I think one of the joys of drinking tea is to thoroughly explore all the varieties that it offers, be it young, old, roasted, green, black.  Add in the variety that you get with changing teaware, and the combinations are endless.

Weather was nice today after a nasty week of rain, so I decided to drink out on the balcony while my cats decide to soak up some sun.  Rather than using my usual tetsubins, I opted for one of my silver kettles instead

This is something I found on Ebay, of all places, for a rather reasonable price.  It’s Korean in origin, and on one side is inscribed the words “For Mr. and Mrs. Henderson”.  I’m pretty sure originally it was intended for use as a teapot, but it’s very large for a teapot, and I’d rather use it as a kettle, which is exactly what I did.

Water from silver kettles tend to accentuate the high notes in a tea.  With good tea, the aroma will coat your mouth and linger for a long time.  What it won’t do is to add to the body, and if the tea is sour, it may make that show up more prominently as well.  So, whether it is really a good idea to use a silver kettle for the particular type of tea you’re drinking really depends.  I don’t think silver kettles should be used universally for all teas.  Tetsubins are much more versatile, I think.

The first tea I had today was an aged shuixian that I bought in Beijing almost three years ago.

It tasted very different from the last time when I made it a few weeks ago, using my usual tetsubin.  I think I actually prefer this tea with the tetsubin — the water from a tetsubin accentuates the qualitites of this tea.  It’s not the highest grade of shuixian, just some common stuff, and perhaps it only deserves the commoner treatment.

The pot I used still baffles me though.  For those of you familiar with bankoyaki, it might look awfully like one, and I still don’t know if this is actually a Yixing pot or not.  Although the seal says “Yixing County Mengchan Made”, I have my doubts as to its geographical origin.  Maybe the potters out there can tell me if this looks like a thrown pot or a hand built one.

Not quite having enough tea, I had another, this time an aged oolong from Taiwan that I recently acquired.  It’s nice and mellow, but works much better with the silver kettle.  All in all, a pretty good day for tea.

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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.

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Chataku by the dozen

May 8, 2009 · 5 Comments

Well, not quite a dozen… but I’ve grown quite attached to these things, and have obviously collected some over time

They usually come in sets of five, although the one on the bottom right I only have four of.  I like the metal ones, I think they provide a nice contrast against the porcelain cups.  Another important thing though is that they’re heavier.  The wood ones I feel are too light and flimsy, as if the cup is going to tip over any time.  With a metal one I don’t feel that imminent danger.  They also serve a practical function — they help the cup dissipate the heat, which makes the tea hit drinkable temperature faster.  Otherwise, I will have to wait longer.  Of course, they also make tea cups easier to hold when hot (by me avoiding touching the cups all together) and save the surface of my wooden trays.

So all in all… a pretty addition to my set, and one I never go without these days.

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Using a gaiwan

May 5, 2009 · 7 Comments

Well, here it is — a silly little video on how to use a gaiwan and a few ideas on what works and what doesn’t.  It’s pretty basic.  For most of you, it’s probably useless.  I just thought that given all the stuff out there on Youtube — mostly with extremely elaborate procedures and all that, it really isn’t that instructive for those who aren’t into the performative side of things.

Let’s see if this works….

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Yixing vs gaiwan

May 2, 2009 · 14 Comments

First of all — the result of the last little question is in, and trentk, you should email me (marshaln at gmail).  Chaozhou, yixing, tokoname indeed — or some other variation of Japanese clay pot.

Now, yesterday was a nice day, so we had tea outside, with tea mistress in training handling the brewing duties

It was a good session, drinking some old Wenshan baozhong that I traded a little Japanese bizen teapot for.  This is somewhat roasty, but not too roasty stuff.  Nice aged taste.

Now, today, after dinner, we had the same thing, but I used a gaiwan.

I haven’t touched my gaiwans for a long time, other than to occasionally brew something very casually using that large sipping gaiwan.  I thought I would make a video about using gaiwans — boiling it down to the basics, using as simple a process as possible.  So, I figured I need a little practice.

Hmmm, boy did I forget how teas taste with gaiwan.  No wonder I haven’t used one in ages — it just doesn’t work, at least not with teas like this.  I am not sure what exactly it is that makes it taste different — there are, after all, a lot of variables involved, but I can say pretty confidently that when I had the first cup, it tasted flat and lacking any depth.  I was not happy with what resulted.

So why use a gaiwan?  Simple, convenient, and functional.  As easy teaware goes, it doesn’t get much better than a gaiwan.  As good tasting tea goes, however, I think a pot will beat a gaiwan any day.

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Spot the difference game, part two

April 30, 2009 · 10 Comments

Ok, we’re back.

To keep you all occupied while I am still learning the ropes, here’s something for you:

Which one of these three pots is Yixing?  For the two others that are not, what are they respectively?

Keep in mind this is pre-cleaning.

The prize is either a cup (chosen from a group of them) or a few tea samples.  Winning entry must specify what each pot is.  Good luck 🙂

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Ceteris paribus

April 20, 2009 · 1 Comment

I think everybody who has been through an economics class has probably learned of the term “ceteris paribus”, most likely in the first lecture about supply and demand. The idea that you keep all but one variables constant in order to evaluate what is happening to the one variable you’re interested in is pretty much the basis for most scientific inquiry, and in the case of tea, it can also be put to good use.

I wanted to try testing kettles again using teas I don’t know at all. So I picked up a sample I got from Jim of Puerhshop, the 2003 Longma Yiwu. I’ve never had this tea before, and had no idea what to expect.

Three days worth of drinking:

Day 1

Day 2

Day 3

Day 1 was using a silver kettle, day 2 was the same setup, using my regular tetsubin, and day 3 was with the tetsubin, but with a new (well, old, but new for me) pot.

I think it is almost impossible to tell any difference from the way the tea looks in the pictures. I can say, however, that silver, as I suspected, was not partiuclarly kind to the tea. It gave it that typical clarity and crispness that a silver kettle generally imparts on water, but lacks that depth and complexity that I tend to like in teas like this. It did, however, give it a nice mouthfeel, and was very smooth. In comparison, on day 2 when I made it with my tetsubin, the tea came out much more intense in taste. It might have been a little bit rougher, but that was more than offset by the additional character in the cup. On day 3, with the new pot, the tea again changed a bit — this time giving it a little different profile, maybe a little more throatiness. The difference, however, is not as obvious as compared with day 1 vs day 2.

As for the tea itself — it’s quite nice, pleasant, certainly not a bad tea. Whether it’s worth the admission price is probably dependent on individual taste. Some may find the tea to be a little on the bland side. I don’t, but I know people who probably would.

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New acquisition

April 12, 2009 · 8 Comments

It smells like medicine right now — I wonder what the previous owner used it for — but I assume with enough airing and maybe some hot water (or perhaps alcohol?) it will clean up just fine…

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