Sunday Tea Hoots 19 – I’m tired of using the same gaiwan

I’ve been in Seattle for 3 weeks, time is certainly flying by. I’ve been spending most of my time walking around town carrying groceries and running errands, I get 17k steps a day without even trying. On weekends we’ve been touring houses, put a few bids on things, lost some, but finally won something last week! Hopefully the process goes smoothly and we’ll move in a few weeks. That said, it looks like I’ll be bumming around corporate housing and then Airbnb until we can get in the house. Unfortunately, my stuff will stay in storage until we can move in the house, so I won’t see the rest of my tea and teaware until then.

Right now I’ve been rocking this for my tea making:

sunday tea hoots 19

and I’m hella sick of this gaiwan. HOW DO YOU ONE GAIWAN PEOPLE FUNCTION?!?!? I hate it! I mean, I love this gaiwan, the size is a cute 75ml and the narrow design pours great. However, I have noticed this gaiwan is starting to have some bad limitations I didn’t think I’d encounter.

It steeps shou pu’er and black (or any teas that need boiling water) badly. Out of habit, I tend to use one of my ruyao tea ware for dark teas so I can work on the staining. Ruyao is also pretty thick, so the heat retention is good. This tiny, thin, and tall gaiwan has so much heat loss that I need to leaf more or I get pretty watery tea on ratios that worked in other gaiwans. This cons is pretty bad as I’m dying for some good shou, but now I’m stuck steeping sheng and green oolong, which this gaiwan does a pretty good job at.

That said, it is very much so min/maxing of your teaware. I know many do theory crafting on yixing tea pots (clay, shape), and I have been tinkering with that. I was told gaiwans have it to some degree, but didn’t notice it until being forced to use the same freaking gaiwan for 3 weeks. I know tea cups play a role too in taste.

The gaiwan is too small for an all day gongfu session. For the longest time, I love small. Smaller the better for gaiwans and yixing for me. It is really hard to find pretty gaiwans smaller than 90ml, so 90-120ml are the most common sizes I have. A 65ml gaiwan is great for tasting sessions when I need to go through all the infusions in say 1-2 hours. However, if I wanted to park my owl butt on the computer, it’s not a good vessel to work all day at a shou pu’er. Sigh.

The pro is I can chug through 3 shengs, 15 infusions deep, in one day. What I would like to do is buy another 3 more of the same gaiwan, then I can side by side 4 teas at once – that would be a lot of fun and a size around 50-65ml would be perfect for that. The last time I side by side shengs, I used a 120ml gaiwan and the tea nearly killed me in tea drunk overload.


Thankfully, I just gotta last up to 5 weeks with this gaiwan. I got travel tea tumblers still and two new kyusus (kyusui?) arrived for me to play with. I do now have an excuse to get another gaiwan to tide me over, but that’s more things I have to haul around temporary housing. First world tea problems, yo.

The take away? Try out various gaiwans – wide vs tall, thin vs thick walled and taste the difference. I’ve been chipping away at a gaiwan guide, but once I get all my teaware back, I can go full experimental mode.

March 2016 White2Tea Club

Let’s transport back a month to review the March 2016 White2Tea Club!

The teas included for the month of March: 2011 Aged White Tea Fuding and 2009 Yiwu Raw Puer, 50 gram samples each and both available for purchase. I’d say White2tea was pretty generous this month with the sizes. Both teas are entering middle age, so this is a tasting of teas we can snag now at a decent price as the same tea a bit older is much more money. Both teas would be great for further aging.

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2009 Yiwu Raw Puer from the March 2016 White2tea Club

Dry Leaf and Steeping Instructions – I got a nice big chunk of cake! The scent is low, with a dry stale grassy scent.

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I went with boiling water, 1 gram to 15ml ratio, and 15 second steeps to start.

First, Second, Third, Fourth, and Fifth Infusion: It is hard to tell colour of the tea with my dark cup, but the tea looks like it has a light tint to it. The scent is an interesting apricot incense blend.

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The first steeping is light, somewhat buttery with a hint of salt, with a soft apricot finish. The flavor blooms more with a touch of smoke and honey, but with a big apricot aftertaste. The notes are pretty delicate, though the aftertaste is quite strong. The texture sips in light, but I get a silky finish. The fourth steeping peaks in sweetness as it has a syrupy flavor.

I’m really digging the apricot aftertaste. So much apricot! I love home canned apricots. This tea certainly takes me back to the tastes of apricot jam bubbling away on the stove, burning my fingers at sampling.

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Sixth, Seventh, and Eighth Infusion: The flavor of this 2009 Yiwu is getting more savory, like a roasted green pepper, with the apricot aftertaste. A dryness is setting in, adding some dryness to my cheeks with each sip.

Ninth, Tenth, and Eleventh Infusion: I’m starting to fight with steep time here. The flavor is more savory green pepper, but with the longer steep times it is starting to taste over stewed. The dryness hasn’t gone up, and the apricot flavor is still there.

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Twelfth, Thirteenth, and Fourteenth Infusion: I did long steeps here, 10, 15, and 30 minute. The flavor has gone to bitter stewy green pepper and very strong finish. The final steeping wasn’t weak but quite bitter stewed greens making it a rough sip.


I think I could of steeped this better, leaf a touch harder and flash steep it, I would of gotten more steeps, maybe more sweet ones. The long steeps made the tea start getting cooked tasting. I think dropping temperature might work, but could make it too weak in taste.

Otherwise, the 2009 Yiwu Raw quite a nice sheng, especially the early steepings for sweetness and great aftertaste. I can see why White2tea said this is a great mid aged cake, the price is pretty good, $65 at this time, especially if you got the space to store it to for later. I am super tempted to buy a cake after I play with the ratio.

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2011 Aged White Tea Fuding from March 2016 White2Tea Club

Yet another aged white tea. I am 100% for aged whites, they are harder to find teas and undiscovered country to many, however we have had aged white back to back for a few months now. 2011 Aged whites are priced well too and probably the better year to jump in on without killing your wallet.

Dry leaf and Steeping Instructions

Again, we got a pretty generous amount of tea with 50 gram chunk of cake. The leaves look big and compressed loosely, making it easy to flake off pieces. The scent has a distinct aged white tea scent, trying to describe it and what pops to mind is pleather, wood and honey scent.

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I am still playing with my aged white steeping method. I am going with 210F, Seattle tap water, 1 gram to 12 ml ratio. I did a rinse as that initial steeping tasted like nothing.

First, Second, and Third Infusion: 2011 Aged White Fuding sips in lightly stale honey grahams that blooms in the mouth. Each steeping gets strong and stronger, to a good moderate buzzy honey flavor. Very little aftertaste, but that seems a running theme with aged white. Stale honey grahams, like those little honey bear crackers, is the dead on match here.

The stale honey graham taste reminds me of treats my grandmother had squirrelled away (a habit likely picked up from living through World Wars) that she purchased in the US. Treats often got stale as she’d forget about having them stashed away somewhere. I’d still eat them, as living in Canada you see commercials for treats that you could never find, so I was a cool cat for having snacks no one else had.

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Fourth, Fifth, and Sixth Infusion: Still same tasting notes, but I’m getting more creamy and thick textured feels. There is also a light dryness on the tongue, but otherwise really easy to drink.

Seventh, Eighth, Ninth, and Tenth Infusion: A flavor shift here. The honey has lessened and it’s creamy thick, with sweet butter start of sip. End of sip the flavor cleans up to sharper flavor of linen and cream. The flavor now certainly reminds me of white tea.

Eleventh, Twelfth, Thirteenth, and Fourteenth Infusion: I’ve entered longer brewing to milk out the flavor. I started with a 5 minute, leading to the final 20 minute steeping. The flavor has shifted again to date notes and a hint of medicinal notes. This point is giving us a glimpse into what this tea would taste like if we boiled it on the stove.

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Regarding the steeping method I used, my previous method was starting low temperature and increasing it as I went on. I found that the low temperature milked the honey flavor longer and got more steeps, but much lighter in flavor. The higher temperature and ratio did a great job for moving the tea’s flavor in more interesting directions, it was easier to steep, and the date flavor pops on final steepings.

For this 2011 Fuding aged white, I think it is pretty tasty. The quality is quite good, I like this one more than the previous White2tea club aged whites. The pricing on this is on the high side, $59, but the quality tastes excellent.

Golden Honeydew Rooibos from Lupicia – Tea Review

Today’s tea review is a popular tea from LupiciaGolden Honeydew rooibos! Golden Honeydew is a California honeydew melon scented, green rooibos tea with marigold petals. I believe this tea is a San Francisco exclusive tea, as it was available for us non San Fran folk online only during special promotions. However, at the time of writing this, it is available without mention of it being limited time availability. I heard from many people this is one of the best Lupicia teas, so I had purchased it with my last Lupicia order.

My Golden Honeydew rooibos came in the special edition tin, fancy!

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Inside the tin is the regular Lupicia packaging.

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Dry Leaf

The rooibos smells quite strongly of honeydew. Unfortunately, it does smell on the artificial side. The appearance is sticky green rooibos and flowers, however looking at the Lupicia website, their leaf picture show mystery chunks which I don’t see in mine. Mystery chunks aren’t in the ingredient list either.

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I do like Lupicia as their blends are really good, but they seem to have a running problem with not listing everything in their ingredient lists and being really vague on their website.

Steeping Instructions

I followed the steeping instructions on the packet, so I steeped about 5 grams of tea with boiling water for 3 minutes.

Steeped up, Golden Honeydew rooibos smells mega melony with orange gold colour.

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Tasting of Lupicia’s Golden Honeydew Rooibos

Golden Honeydew Rooibos is very sweet. It certainly tastes like melon, somewhat like honeydew. The flavor mostly reminds me of those green melon flavored candies than natural honeydew flavor. The melon flavor is on strong side. If you overleaf like I did a few times, it can be soapy with the melon flavor being so intense. The base is pretty neutral that I cannot taste it, or the melon simply overpowered the green rooibos. However, what I do like about this tea is it is not watery, which often rooibos tends to be.

Not pictured, but I have made Golden Honeydew Rooibos iced and it was pretty good. No sweetener needed!


Lupicia’s Golden Honeydew Rooibos would be perfect for people who love melon flavor. It is a good new tea drinker tea as there is little tea flavor, making the bridge from soda or juice barely a hop to tea.  This tea would also make an excellent tea for kids since there is no caffeine and it is fruity sweet. I would also recommend Golden Honeydew Rooibos for a tea for sweet tooths who want a tea they don’t need to add sugar to – save the calories!

Chai Cola from Taylor’s Tonics – Tea Soda Review

I found Taylor’s Tonics Chai Cola at a trip to a Long Beach California BevMo! My husband buys a lot of soda. My thing is tea, his thing is funky sodas. We will hit up BevMo!, old soda shops, small grocery stores when travelling, and World Market for weird and strange sodas. I occassionally post the most offensive tasting sodas on my instagram. My husband usually buys fruit or root beer type soda, he isn’t into cola or cream. That said, this Chai Cola would be something he’d pass on, but I snagged it as it is tea, a tea soda!

This tea soda comes in a glass bottle. The label art is pretty funky!

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It certainly has tea in it, black and yerba mate, which a bunch of other things that scream chai, as well as some sweet things like vanilla and caramel.

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Let’s crack it open!

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Tasting of Taylor’s Tonics Chai Cola Tea Soda

Taylor’s Tonics Chai Cola Tea Soda sips in spicy, ginger and lots of cloves, with a smooth caramel sweet finish. The bubbles queue it in my brain to taste more like cola, but once I get past that taste wise it is like a flat black tea with spices that take over.  Very much like a chai, or a cola with spice. The caramel finish is very nice that contrasts the savory bubbles and spice.

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I’d buy this Chai Cola Tea Soda again for fun. If you are an adventurous tea drinker you would also find this soda entertaining to drink. A soda drinker might not like as it isn’t that sweet and the spice is certainly weird. Hopefully you can find it at your local store, but you can also purchase Taylor’s Tonics Chai Cola at Amazon. It also appears that Taylor’s Tonics has two other Mate sodas.

2015 Bulang Ripe Puer Mini Cake from Bana Tea Company

I purchased the 2015 Bulang Ripe Puer Mini Cake from the Los Angeles Tea Festival 2015. Bana Tea Company has excellent shou pu’er and the taster at the booth was lovely and the price was good for a little 100 gram cake, so I went for it. This bulang is a spring harvest from 100 year old trees from Bulang Mountain.

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The packaging is nice and simple, though had a chuckle with the translation it was from jungle trees.

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You have to go through Bana Tea Company’s site, but there you will find that the owner’s tea master is Tea Master Versper Chan, who she travels with to source or blend pu’er with.

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Dry Leaf

l broke pieces off this cake already as I wanted to give some away to tea friends bana teas who haven’t tried. It has a deep tangle of brown and black leaf.

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Steeping Instructions

I used a gaiwan and did a ratio of 1 gram to 15ml. I used boiling water and started with two rinses before drinking. I started with quick 10 second steeps.

Tasting of Bana Tea Company’s  2015 Bulang Ripe Puer Mini Cake

First and Second Infusion: Steeped up, the 2015 bulang mini cake has a dark cocoa scent. It’s not super clear in colour with a bit of fog but it’s pretty young.

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Steeped up, the flavor has a bittersweet and light earth flavor with a bit of a sour finish. There is a dry mouth feel left in the mouth. After each sip I got a deep breath feel right away. Take a deep breath and hoooot!

Third, Fourth, and Fifth Infusion: The flavor has bloomed into a well rounded taste. The 2015 Bulang is dark, earthy but without being too strong. I got notes of abrasive clay, earth, and molasses with a light bright sour at the end. There is a bitter sweet finish that is rewarding. Despite the dryness in my cheeks this is an easy drink as the flavor is very approachable and nice.

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Sixth, Seventh, Eighth, and Ninth Infusion: Best steepings and super sweet mode! The flavor is mineral sweet, clean, smooth and brown sugar. The sourness and abrasive clay notes are gone, paving for a really good clean and smooth taste. The aftertaste is a lovely sugar taste.

Tenth, Eleventh, and Twelfth Infusion: Even sweeter? What is this magic? I did long infusions here, so 5, 10, and 30 minute steeps. This young bulang is brown sugar flavor throughout the steep, it is like this tea finale was dessert course.

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2015 Bulang Ripe Puer Mini Cake  is a really sweet bulang shou puer that isn’t too heavy on the earth. This small cake is inexpensive and a nice starter shou pu’er for someone who wants a lighter shou or a daily drinker. I got a good amount of resteeps despite it being on the younger side. The tea is a little young taste in the beginning, but stick with it and you’ll be rewarded with really sweet pu’er at the end. I would love to purchase more and see how this cake turns out in a few years.

As always, Bana Tea Company has some good teas. Pu’er drinkers should check them out!

05 Keemun Congfu from Joseph Wesley Black Tea – Tea Review

I always recommend Joseph Wesley Black Teas for people who want really good black tea. I put in order a few months back for one of their beautifully handmade chawans, but also snagged their 05 Keemun Congfu.

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More packaging! I always enjoy Joseph Wesley’s packaging.

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Dry Leaf and Steeping Instructions

Joseph Wesley’s 05 Keemun Congfu has thin delicate leaves with odd gold tip. The scent of this tea is strong, heady, and fruity.

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I am in the process of finding a good ratio for steeping blacks, and turns out there is very little info out there on how to gongfu a keemun. This should be gongfu, it is in the name! Whatever, I am gongfu’ing it as that is what I want to do, I’ll make it work. I used boiling water and 1 gram to 15ml ratio.

Tasting of Joseph Wesley Black Teas’ 05 Keemun Congfu

First, Second, Third, and Fourth Infusion: 05 Keemun Congfu steeps up a ruddy light tea with strong fruit scent.

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The sip taste very different to the fruity scent, as it tastes like dark chocolate, a touch bitter sweet and hint of char with a molasses finish. Each steeping gets more savory with a chocolate mole feel and deeper sticky molasses.
The aftertaste in some sips is fruit, sometimes floral, the odd time I get bittersweet chocolate and brown sugar. The flavor is bright and strong, yet not dry.

Fifth, Sixth, and Seventh Infusion: The black tea is getting lighter and more sweet, a big shift from savory to sweet. 05 Keemun Congfu now has a brown sugar taste with light back ground of malt. The final steepings got sweeter and sweeter until the flavor died. It lost the bittersweet and all was never bitter or dry.

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Western Style

I thought of playing with gongfu parameters more, but I should really just follow the package instructions 190-195F for 2.5-3 minutes. I used 4grams of leaf. Western style 05 Keemun Congfu steeps up just as pretty!

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This one is interesting western steeped as everything just melded together into something different. It sips in honey sweet, malty, little molasses, fruity and background of wisps of dry char. Aftertaste is dry and sweet. It is much lighter than the gongfu style, but interestingly has some dryness. Try both steeping methods and see what you like!


05 Keemun Congfu is a great complex black tea for black tea lovers! This tea is like having dinner and dessert at the same time. The tea starts savory rich, pairing great with meat. With later steepings the tea gets sweet.

I can see this tea being excellent to cook with for potency of the flavor, so it would make a great tea egg or meat marinade.

By the way, Joseph Wesley Black Teas tea cans fit a Tea Owl perfectly.

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2012 Huron Gold Needle from Whispering Pines Tea Co – Tea Review

Today’s review is a shou cake from Whispering Pines Tea Co2012 Huron Gold Needle.

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I purchased this cake, along with the 2013 Ontario Shou, when they were just released in cake form. I had sampled both from tea community Travelling Tea Boxes and thought they were pretty tasty, inexpensive, and worth having a cake on hand.

Interesting wrapper on this cake!

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Dry Leaf

Wow, this is a gorgeous cake, one of the best looking shous I’ve seen! Huron Gold Needle has beautiful ripples of gold throughout the warm brown tea.

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Steeping Instructions

I used boiling filtered water to steep my shou puer. I did a 1 gram to 15ml ratio, gongfu style and 2 flash rinses before drinking.

First Infusion: Huron Gold Needle steeps up a light brown. The scent is of hot earth like a desert or at a nursery.

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The flavor is brothy, rich, planky woody earth, with a touch of dry sweet. There is a slight dryness too.

Second, Third, and Fourth Infusion: Huron Gold Needle ramps up to dark, strong, very rich, thick coating style shou with a cream texture. It’s so thick, it’s like tool handle dip. The flavor is hot dirt, earth moss, and punchy dark. The finish has a mineral like sweetness and a twinge of floral aftertaste. This tea still tastes like a hardware store’s nursery section from the with hot dirt and strong notes.

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Huron Gold Needle has the vibe of out of stock Mandala Tea’s Special Dark due to intensity. However, Huron Gold Needle isn’t as sweet and is more dry and earthy.

Fifth, Sixth, and Seventh Infusion: The pu’er is sweetening up but has bit of spice going on. Mineral element is strong with the stick to your ribs earth flavor is slipping each sip. Bitter sweet notes as well.

Eighth and Ninth Infusion:  Now in soft sweet cuddly mode! The tea colour has shifted to an amber gold tone.


Huron Gold is now mineral sweet and creamy heavy texture, like milk chocolate in a cup. It’s at the end but this is best steeping and interesting finish to this tea. The last steeping I did for like 30 minutes, as I got caught up laughing at beenghole pictures on instagram


2012 Huron Gold Needle Shou is a pu for the type who want a stick to your ribs rich potent pu’er. The trip to the finish is lovely, I loved the sweetness of the final steeps. A solid pu’er and low price commitment due to the 100g cake size. Since Whispering Pines Tea is a US seller, other fellow US tea drinkers can get this cake fast for quick satisfaction.

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Sunday Tea Hoots 18 – Hello Hoot from Seattle

I finally arrived in Seattle! I had a number of stressful days during the move. I have a big tea and tea ware collection, so I was nervous letting movers pack it, yet they know how to pack and it is insured that way so it is best to let them do the packing. I did lurk by the tea stash and watched them pack which made me feel better.

What scared me was the sheer amount of tea ware I had squirreled away and how many boxes it took. This is all my tea ware, and these boxes are packed to 5′. Yikes!

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Moving took 2 days – 1 day to pack, another for the movers to load the truck. Each day I drank a 2 liter Ito En bottled tea. Both teas are good, with Golden Oolong being my favorite. However, they taste better cold – I had to drink them room temperature since my fridge was unplugged.

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The day after the move (yesterday), I flew to Seattle with three 45lb suitcases, a carryon suitcase, and my angry bunny in a carrier. We both managed to survive the flight, though there was one hairy incident when I checked on him mid-flight and he burst out of the carrier looking for food – likely after the lady next to me who ordered the fruit platter.

I’m now in Seattle staying at a temp housing set up by my husband’s job. I was greeted by my puer tea stash which my husband flew to Seattle with 2 weeks ago – reunited!

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There was no way to fly with all the crocks that hold my pu’er cakes, so I guess they are stuck with plastic bag or cardboard box storage until I get all my things. Thankfully, Seattle is much more humid than LA, so I got easier storage in comparison.

I got a small set up for tea. I had a session today and was super happy to have tea after days of bottled water, luke warm tang, and soda.

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Likely everyone will see tea review pictures from my previous place for a few reviews, I simply had no time to edit the posts while I was dealing with moving stuff. Hopefully posts will go back to normal for a bit – I will likely be moving again next month into more long term housing.


Sunday Tea Hoots 17 – Moving Fatality

Well this happened, the first fatality of my long distance move. Actually, I wasn’t even moving this tea pot yet, it was chilling on the tea table. The tea pot has been sitting on the tea table to dry before I was going to pack it into a box.

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I approached my tea table and the clay tea pot was broken, most of the pieces scattered on the table, with a few bits off the side of the tea table. NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

I was more baffled about what the hell happened to break the tea pot as it obviously did not fall off the table, nor was it my own doing. Closeby was a bundt pan next to the tea table, which is usually stored on the shelf above. The bundt pan was securely sitting on the shelf for at least 6 months, untouched that long as I rarely bake pound cakes. Sigh. Likely a small earthquake, we have so many little earthquakes after 4 years I have stopped flailing and running outside when they happen.

I actually reviewed this tea pot in my last post, I’ve had it for less than 3 months, and only used it a couple of times. Thankfully the Pocket Yuan Zhu was inexpensive. If I had paid more than $50 for this I would be on a rampage. It is so broken I can’t kintsugi it, and likely it is cheaper to just buy a new pot. Searching around the floor I found even more fragments and plenty of small ones.

What sucked the most was I’d love to do a candle lit wake and mourn my clay tea pot. Set it out on display, print out a little picture of it while it was alive and do a bunch of fun pictures with Tea Owls mourning. Maybe stick the tea pot on a boat sailing in flames up the dried up Los Angeles River.

However, I am down to crunch time with my move, I don’t have time to do indulge in my crazy ideas. The most I was able to do for Little Pocket Yuan Zhu was roll it up in tissue paper and stuffed into a box (clearly marked it is broken so I don’t freak my movers out). It’ll move to Seattle and I’ll deal with it then to do a proper burial. At least I didn’t toss it, in my mind just garbaging the pieces would be equivalent to leaving a body behind while I continue to scale the mountain. Wipe the tears, carry on.

Clay Tea Pots from Taiwan Tea Crafts

I found out that amazing Taiwanese tea seller Taiwan Tea Crafts has clay tea pots at a great price. I checked them out, and they got clay tea pots in the $35 to $50 range, but more importantly in the sizes I like – 100ml or less. If you like bigger pots, they also have 160-200ml sizes for $40-$48.

I posted my clay tea pots on Instagram and have been getting lots of questions about them. First off, Taiwan Tea Crafts is quite clear these tea pots are not authentic,

“…the clay used is tested to be free of heavy metals and contaminants. Not only is this a good stepping stone teapot but, first and foremost, it si a good teapot that will be sure to render years of good service at a fraction of the cost of similar quality authentic Yixing ware. Made in Taiwan.”

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I absolutely respect their honesty of their tea pots, I think many would just pass this off as legit yixing. Same time, who knows if any of my other pots are authentic. One of my pots came with a document and a snazzy photo, another was bought in a shop in Hong Kong, but they aren’t verified authentic. Oddly, I see more people quest and rant authentic yixing than worry whether their tea is actually what it says it is *cough*1,800 year old trees *cough*.

Whatever, as long as the clay pot didn’t cost a fortune, works well, and it doesn’t poison me, IDGAF. Similar logic to “as long as the tea tastes good, that is all that matters.”

That said, these Taiwan Tea Craft clay tea pots work very well!

Taiwan Tea Crafts Clay Tea Pots

I ordered 2 tea pots around last November. I used one of them and it preforms so well, that I ordered 2 more when the next sale came around. All pots are thin walled. They look much better in person, as oddly the Taiwan Tea Crafts website pictures look really shiny and weird.

First Pot – Small Stubby Xi Shi Purple Clay Teapot

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There is a story with this tea pot. I was hoping to get a sheng pot and turned out this one pours quite fast so it was a great match. I went to link it to friends and realized Taiwan Tea Crafts sent me the wrong pot! It didn’t bother me that much as I would of ordered that same one eventually, so I let Taiwan Tea Crafts know when I put in my next order, including ordering the pot I originally wanted. They sent me a pitcher for their error.

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Out of all the clay tea pots from them, this one was made the best. The lid fits on tight, the stop pour works, and it pours fast. It works well with sheng pu’er, including young sheng, so I am very happy with this clay tea pot.

Second Pot – Small Pear Shaped Purple Clay Teapot

This tea pot is a beauty – tall pear shaped! I’ve been playing with it and it does green oolongs very well, so that is what this tea pot will be seasoned to. The craftmanship is pretty good. It says it is 100ml but this one actually measures 110ml. A lot of people like this clay tea pot, the shape is different yet has a simple silhouette.

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Third Pot – Pocket Yuan Zhu Red Clay Teapot

This was a last minute switch before ordering. I was tempted by the Xi Shi, but I already have a Xi Shi, so I went with a teeny 80ml. This pot is super cute and I love the size. I’ve tried this one a couple times for aged sheng and it did alright. I still need to play with it more.

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Fourth Pot – Small Stubby Pear Shaped Red Clay Teapot

This was the one I originally wanted from my first order. Alas, I haven’t steeped any tea in it yet, but it seems to be a slow pour when I tested it with water, this one might become an oolong pot. This is how the tea pots come in a box – with a pink wrapper over the lid.

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All the clay tea pots together!

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Of course, I sneaked some tea into my orders as both of these sounded amazing!

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