Overbrewing PuErh - 30 YEAR OLD YIXING CLAY TEAPOT
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Testing the performance of a fully handmade Yixing Zisha clay pot with an overclocked Raw PuErh tea reveals the quality of the clay and I am blown away by the capabilities of our newest Yixing Teapot to limit bitterness while retaining brightness.
CORRECTION: At 4:40 I mention 'Injection Moulding' but should have said 'Slipcasting'.
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The desirability of a clay pot is dependent on a few factors such as the method of making, firing and producer but top of the list is the quality of the clay. This pot is made from extremely high-grade Zisha Yixing clay which has been fermented for over 30 years in Yixing.
The original ores (Yuan Kuang) to make this clay are supposedly from Huang Long Mountain - one of the official mines and source of some of the most sought after clays in the tea community. It is important to note that it is impossible for us to verify this claim. Zisha clay, much like everything in tea, is shrouded in myth-making and misinformation and so it is important to be cautious about taking anything at face value. However, these teapots were sourced from a very respected master potter called Ying Chunfang in Yixing and the clay is undoubtedly of impeccable quality.
The clay has been kept for over 30 years. This 'fermentation' process increases the plasticity of the clay to make it easier to work and it is claimed that it increases the porosity of the clay and therefore its effectiveness at shaping the tea and developing seasoning and patina.
These pots are fully handmade by Ying Chunfang which means that they have been made without any moulds and are shaped entirely by hand which takes an immense amount of skill.
Yixing clay pots have an ability to soften tea, reduce astringency and smooth out any bitterness. This allows the brewer to steep strong and flavourful brews while attenuating the 'bite' of a tea. The compromise with Yixing is that it has a tendency to sand away some of the top, bright character of a tea. I have been amazed at the ability of this clay pot to produce potent brews and control the 'bite' while preserving the brightness of a tea. Whether this is due to the clay origin, fermentation of firing is up for debate but I have totally fallen for this pot especially for Sheng PuErh.
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This guy is amazing. I really like him.
Never enough watching Don! I loved this comparison. In fact that makes sense - 30 years old clay makes a whole difference to the liquor thats why in China the vintage pots get such High prices!
Pawel Kubara i don’t normally tell people when they made a spelling mistake, but I think your first sentence has a very unfortunate typo!
Glyn Allport buahahhaha I am sorry - in fact its just so funny!
I have a good friend in Yixing, and his parents have been making Zisha teapots for 35 and 40 years apiece. I got a Lao Zini teapot from 20 year old Huang Long Shan clay from one of their student potters, and I love it. I'm currently commissioning a teapot made with clay that his father has been aging and refining for over 30 years!
Jake Knapp leave some clay for me too... I also wanna order some commissioned teapots from Gao 😁
😀
Appreciate his expertise and honesty.
I'm sipping my morning matcha tea while watching this video. :-) Love tea!
still no video about water?
u promised that more then 12 months ago :(
Hi Don, love your videos. Been buying tea from you guys since covid and you got me ear deep into teas!!! Question: Does it mean that the handmade 30yr old clay teapot needs to have longer brews in general? I'm assuming this cos by your rationale it seems that if you brew at usual times, the flavor of the tea won't be fully extracted?
Don I love your videos and many of your teas (especially Canopy Flasher); I will also remain a loyal customer for that reason, so please do not take this the wrong way, but this video feels sadly way too much like one of those commercials you see on breakfast TV. I honestly think it would have been a much better approach to show case this pot on its own or in comparison to the gaiwan, maybe by continuesly increasing the brewing time by large margins. Meant as positive criticism.
Haven't you seen the Mei Leaf video about the cosmetics? :D
th-cam.com/video/0Oj9-cRyPd8/w-d-xo.html
@Transcript Junky Not sure what you are trying to say with your reply, so please let me clarify myself:
I have no doubt that the clay pot upon which this video is focused on does indeed work very well. As the owner of tiny 80ml genuine yixing fully handmade pot for my oolong teas I can personally attest, that these kind of pots perform indeed very well, nothing dodgy about that. My criticism was merely in regard of how Don chose to present that fact. Instead of setting the stage for this pot by using bad brewing as the basis why this pot is so good and then adding to that setup a whole line up of other pots just give the video the feel of those breakfast commercials, in which the presenter dumbs a whole bucket of dirt on the ground and then starts showcasing inferior vacuums before bringing out the one that costs 5 times as much. I simply believe it is better to showcase a good quality product away from sensationalism with a focus on its ability to enhance real and proper use of it. I should add that I personally do not believe that one has to pay the hefty bonus for 30 year aged clay to get remarkable results when one steeps within the framework of reasonable use. So maybe Don chose to present the pot in the way he did to rectify the high retail price. I just believe it doesn't suit his style, his videos in general usually focus on tea education and presentation with bit of a sales pitch, which is fair enough considering he is a tea seller. This is the first video I felt was focused on selling first and foremost because of the above stated reasons.
@Transcript Junky OK fair enough, I just don't quite get why you then have to call him "Dodgy Don"? Don't you think it a bit offensive?
As in regards to Raw Pu-ers I get what you are saying. I am relative new to them and exploring that category of tea. My first one was very confronting, but I am slowly getting into them as I try more and more. At first I thought their bitterness was a hurdle, but with a little experimenting I found its not so much the bitter as the combination of bitter and dry finish. For my taste a raw puerh like Canopy Flasher is just right, as it is bitter, but also sort of refreshing in its finish, sorta like grapefruit. Still before I invest into a whole tea cake of any raw pu-erh I want to try a few more samples of different sellers to make up my mind, afterall it's a lot of tea and money.
I just ordered one for myself along with 1 Canopy Flasher Gushu(Nan-nou) cake and 1 Night Forest Muse(Bing Dao) cake.
For fully hand-made 30+ year aged Huang Long Shan purple clay(original ore) Yixing Zisha Teapot, this is a steal.
The price of this teapot, in my opinion, is very affordable, this is probably because the artist is level 2 certified and Don is being generous.
This kind of material does NOT simply come by at this price.
Some people wouldn't just get it because there are many modern Yixing Zisha teapots lessening unpleasant tastes and most of them also lessen the good high note tastes.
This is why most people use Gaiwan for Sheng(raw) because they want the pure taste and aroma, and use Yixing Zisha teapots for ripe or 20+ year aged Pu-erh Cha.
Some people may be against Don for what he said about this teapot preserving all the good high notes while reducing unpleasant tastes because they had no experience with such teapot.
Teapots like this are RARE but they DO EXIST and they make your $50 cake taste like $300 cake.
THANK YOU! DON for the honest side by side comparison in this video.
I can't wait to meet such a modern teapot that brews tea like you describe.
CONGRATULATIONS to you and your family for your newborn baby princess. :)
_Martin YJ Lee
You have got to be kidding yourself, buddy. No teapot is worth that price. It's just great marketing. If you love tea, you don't need to buy anything as expensive as that. It's exactly against the spirit of the Cha Dao.
AhimSaah No i am not kidding buddy. And yes there is marketing bubble for Yixing teapot industry too, but NOT really at this price point. Think yourself as skilled Yixing teapot artist/maker and spending hours to create this tiny teapot. Do you think your work has to worth 20 bucks? I don’t know your definition of word “expensive” for Yixing teapot. But this is not expensive for me. What is spirit of Cha Dao? You are valuing highly of your spiritual belief, Cha Dao, but not the spirit and craftsmanship of those Yixing teapot makers? What is Cha Dao again, is this a law that everyone has to follow when we drink tea? For me, tea is just tea, something that I drink everyday like we eat food everyday. And yes, I do approach tea spiritually too, every morning when I wake up, i start boiling water and brew tea and think about my day, and finish my day with tea thinking about my day and tomorrow. But again tea is just tea, I can probably replace it with drinking hot water. However, I prefer to drink tea instead of hot water, and I rather make my tea good and that is why I use GOOD Yixing teapots for this purpose. I want my tea good for my taste, that is all.
@@dudwns2595 I agree that tea is just tea. I wasn't referring to the possible spiritual value of it. My point is that tea doesn't need to be brewed in such expensive tea ware. It doesn't make enough difference. I have some very expensive tea ware at home which I bought because I was fooled but good marketing. I taste tested them (blind testing) against cheap tea ware and it makes very little difference. The difference in taste is 3%, the difference in price is 300%. So do your math as you please.
AhimSaah ok then. I guess what you have experienced is very small and so you are saying 3% based on that. I feel huge difference as i have mentioned. i can brew my $50 cake tea into one of my GOOD teapot and it taste like $300 tea cake. This is why people look for GOOD Yixing teapots. I am saving $250 every time i brew my tea in the end. Just for one cake... and i have what literally hundreds of tea cakes... so do the math for me.. lol
Please have some doubts on what you know and what you say to others... what you know is only part of what things really are in most cases... Yixing teapot were used for centuries in China ... birth country of tea... they lasted for long time for reasons... and gained popularity around the globe... so too much demand for GOOD teapots... Harder for people to get hands on truly GOOD Yixing teapots... because scarcity of known good materials(Ore). Since you said that you have a expensive tea ware... Let me say this, I do have many Yixing teapots including antique to modern ones... Good tea making antique Yixing teapots are rare but good tea making modern Yixing teapots are much much rarer because of the materials simply do not exist and the way it is made and fired nowadays simply different to the old traditional way. so it explains and support your point because there will be only little difference in taste of tea with the usual ordinary, expensive but NOT SO GOOD Yixing teapot you have experienced... bye~
@@dudwns2595 OK buddy, you're the tea pot guru, I give it to you. 😂Don't get to serious about it, no tea pot has ever hurt a man!
There is something I'd like to share with you Don, over the past few months I noticed, that the are more and more capital letters in your video titles and you speak faster and more excited, i ask myself if this is necessary. For me Tea is about modesty and calmness, silent appreciation and art. I hope there is also room for some slowness:)
I know its your business and you need the marketing on youtube for your sales and combining it with all the information you provide for free for the community is of course sensible.
Thank you for showing us your new gear, they look amazing!
Shoot I missed this one, I hope there will be more finds like this!
Don, another fantastic video, thanks for taking the time to put this together. Quick question for you if I may: Which type of clay pot, if any, are appropriate for aged white teas? I've been on a Jade Star IV / Sunfire Ripple bender since their arrival last week, and I've been eying up my half cake of Jade Star III something fierce, but so far, my restraint is holding. (Although like Gollum, I do occasionally stroke the wrapper whilst whispering, "My preeecious.") Part of me feels that a clay pot may be overkill for Mei Leaf aged whites due to their complete lack of bitterness, but I thought I'd ask for your thoughts to be certain. Thank you, my friend!
Overclocking tea this way in different teawares obviously cant give you the same result in taste. Porcelain is striking all flavours against its walls and tanins arent absorbed as in clay, therefore the time should be shorter. Secondly, you use different volume of teawares, so when you fill "zhende zini" teapot to the lid and then compare it to the "jianshui" teapot (which is obviously bigger), the result will be also very vague. After all, what is important is to have a good tea and a water. Right?
Thanks Don! Always learning something new here. Would love to see your teapot collection sometime. I'm up to 9 now.
Welp. When you gonna get more in?
Oooh it's a cute teapot 😍😍😍
I live in germany, but was in london for the first time from saturday to tomorrow and i've actually been at your teahouse (twice) and I loved it!! It was great
I even got to meet Lucy 😄
how coincidental! I saw Lucy (and Don) on Saturday! and I am also not from UK :-)
@@petra.andersen wait! Don was in the teahouse on saturday?? When? I was there in the evening. Oh god I must have missed him 😢
Cats are great we met lunchtime, not too worry, another excuse for you to go to London again
@@petra.andersen haha true
Sold out already! 😭
So you’re actually saying if I want I can over brew 😲😲😲I may try not terribly overbrewed but a little
The price of the round shaped Yixing ist nice. I love this shape. My Yixing is a little bit different in material. I It could be that I would buy one on my next get tea drunk at Mei Leaf trip. See you in 1,5 weeks again, Don ;-) I will check the last cheaper raw Pu Erh and many more Pu Er.
Greatly appreciate your work Don! These pots sold out incredibly fast. Please tell me you are sourcing more. I will happily preorder one, and I don't care how long it takes. I love the Master Wu pots, but extra strong Gushu is what I really enjoy. P.S. - Young Gushu 2019 is such a treat, 2006 Maduro is incredible.
Don. Astringency question: I have two teas from your wares that I am still struggling with 1 year down the line. 'Psychic Stream Seeker' and 'Night Forrest Muse'. Unlike your other PuErhs I find both of them very astringent and struggle to identify much else. I use the Yixing Zisha teapot that came with my GongFu Guru and follow your brewing parameters, (in fact I have also played around with the param's to see if I can find a sweet spot). I know from experience your other PuErhs ring true with your identified flavour profiles so I must be missing something! What are the likely reasons I am not able to get past the astringency & would this new 'Junde' pots assist in allowing me to identify more of the flavour profiles and less astringency?
In general I also like to brew strong, (not in the case of the above 2 teas though) so I could be interested in one of these pots. Best wishes to you, Celine & future baby T-head. From your Scottish contingent. PS a note to other readers, this is not a criticism of the above two teas as all the other teas I have from MeiLeaf are delicious, it's more that I am still wearing my 'T' plate, [read. 'L' plate].
Hi. Have you tried brewing cooler temps? This gives you more wriggle room to find the sweet spots but I agree that these teas are feisty and need extra care when brewing. This pot would definitely do the job but try playing with temperature and amount of leaf in porcelain and you should get good results.
I adore those two teas you mentioned.
Personally I like to flash brew the seeker so the bitterness is to be seeked elsewhere, I mean by decanting just as soon as the water hits.
Have you tried that?
I wonder how time will change these teas...
As for the muse... at first I didn't quite get it but it's like there is just something that has me coming back for more and is now sweeter.
I like mine in my dedicated chouzhou pot.
Right or wrong it's my favorite pot to date and has served me well for a very long time
@@reubenk1615 Thanks for the idea Reuben, I will try that technique in the near future and let you know how I get on. Preference to flash with? Porcelain or the Yixing Zisha teapot cheers.
@@MeiLeaf Thanks Don, I will try cooler temps and less leaf the next time I have a puerh session. I see the new pots sold out within hours anyway, saved me a fortune ;¬) B4 I return to said cakes I will be doing a horizontal session with the various silver needles I purchased from you. Roll on Heirloom, Guangxi & the 2016 Fuding.
@@jamesblondee007 As Tea is an art and not a science I'd try in first in porcelain to get the brewing parameters I like. From there try in your clay pots to choose your favorite
I'd start at lower temperature water and adjust to taste.
Allso perhaps use less leaf for less bite.
It helps to not have eaten sweet food beforehand or else you really feel the contrast.
The cha chi is very strong with the seeker so plan your time accordingly
Wouldn't it make sense to drink water after each tasting to cleanse the palette? Maybe you just got used to the astringency?
*palate
@@gayzion lol, yes
I bought a cheap clay pot on amazon, soak it for more the 24h with a cloth underneat, tried to make pu-her tea, now granted its just bag tea, but i could taste the detergent from the rag....... so now i am soaking it in pu-her hoping that eventually ill at least have normal tea bag pu-her taste just to at least pretend.... soon ill go to my chinese district in montreal where i saw loose leaf pu-her and ill try. Bet if i see a loaf its probably not worth it because of the cheap pot i have. Wish i new a place i could go and taste good tea. I got my new love for pu-her at a show at the botanical garden. So far its kind of at least scratching my new itch what i have at least.... really hoping i can salvage the pot i have now ....
Can't wait for it to come back into stock.
This was always a battle between the two Yxing
Damn. That gaiwan tea kicked Don's butt.
I'd love to see a smaller half handmade Yixing teapot. The current one is just too big for my ordinary use.
I can find them for 40 euro online but I have no clue if it's real or fake.
Anything under £100 has no chance of being real. Even then, there is such a large qualitative range regarding clay composition and construction. Don’t go super cheap on Yixing, as there can be health concerns over contaminants in the clay.
@@glynallport7133 oooh I didn't know that about cheap teapot 😱
If youre not willing to spend more money for it then get glass teapot or gaiwan. Dont buy cheap ones...
@@glynallport7133 So what you're implying here is that the 200ml half handmade Yixing on the meileaf website is fake. It's below £100 by a long shot.
wreagfe I could not say. I also do not wish to slander MeiLeaf as I am a big fan of their content, and teashop in London. However the quality difference between that pot, and the one in this video will be worlds apart. However that is reflected in the price. If anything, the fact that he has a range of prices for pots indicates an honesty there.
These bad boys are back up, nabbed myself one. Planning on popping its cherry with Young Gushu 2020
Thanks for your high quality videos!
You need to get more in Don- just an idea but it might be worth taking preorders for something like this in the future if you are worried about getting rid of them all. I saw the email in work and by the time I got back they were sold out, what a bummer. Congrats on the wee one too, lucky wee teahead.
Yeah that was a surprise. These 14 took about 2 months to make so it is difficult to take preorders and ask people to wait so long but perhaps a refundable deposit system to reserve a pot so that we could assess interest is something to work on.
Mei Leaf ah I see, thanks for the reply. I didn’t realise, testament to the level of work that goes into these pots. I think that would be great for a product like this.
I know this is an older video, but these are still on the website so maaaaaybe they might be in stock again one day? Please?
This is incredible, I like your channel a lot and learned a lot from brewing and making my own tea blends. Thanks for sharing about the episode about making a similar HK Milk tea blend. I just wonder what is a similar way to make Thai Tea blend as well. I just hate products that are already premade and premixed that has certain preservatives and food coloring to make it look and taste authentic. When it is not. I don't think I have seen a recipe out there on the Internet.
I don’t remember if I missed it in the video but did you use the same amount of tea in eat one or just keep the same ratio per vessel?
For those brews of porcelain gaiwan, zhao zhou, jianshui, I have no idea but for zishas by half hand-made and fully hand-made, I don't believe which could produce the difference if they are made out of the same clay, same firing temperature. For more specifically, half-hand made and fully hand-made is not an element which make infusion differently. Thank you
It does have an indication of clay quality
Quick question....is astringency a character of the body or aftertaste in tea?
Hello Don- I have never brewed bai mu dan white tea blends in any of my clay teapots (yet).
What do you guys brew in when brewing any of your Jade Stars? Am i missing out?
Cheers and Congratulations!
Joseph Troyer I personally prefer to first test brew in Gaiwan for strong tea. This is same method that is standardized method to grade taste tea. I see ups and downs by doing this. And i pair with possible candidate Yixing teapots for better tea next time, or if it is very subtle and smooth tea without any unpleasant taste, i tend to stick with Gaiwan or glassware. But i still try with my usual Yixing teapots anyway as i often experience tea taste better(even smoother), my personal pick is high fired DuanNi Yixing teapot.
I would love a Japanese Tetsubin video.
Awesome
225 quid for a teapot? Are you kidding me? Mei Leaf has been selling more and more overpriced stuff over the past two years. Where is this heading to? Apparently there are so many people with so much money buying this stuff. I'm out of this game. I just love tea, I'm not sure a 225 quid teapot will bring anybody closer to their tea revelation.
I agree that nearly $300 is quite a lot for a teapot, but you're paying for master-level work coupled with high quality starting materials. I appreciate that Mei Leaf offers a range of products to meet various price points, which is a wise business model. If you're an avid drinker of puerh tea, but want to cut the astringency while maintaining the high notes, I can see the value - these pots will last a lifetime if properly cared for. For me, I love Mei Leaf aged white teas, and one could argue that $57 for 200 grams of Sunfire Ripple is overpriced, but this comes to a little over a dollar per 4 gram brewing session. Am I willing to pay a buck for 1 liter of amazingly high quality aged white tea? Yes, I certainly am. :)
@@benh9784 I choose a puerh that isn't astringent nor bitter so I can brew it in a gaiwan. It's a s simple as that. Sunfire Ripple is a good tea, I never said it was over priced. Maybe you're responding to someone else's comment?
225 is not much for a full hand teapot, especially if its really a 30 year aged Lao Zini from HLS. Real Full hand Yixing teapots, from quality clay and with good processing go for a lot more than 300, made by Lvl 1-2 craftsmen.
If the clay is not Zini but Zhuni or Lüni or Benshan Duanni, then you'll have to go over 400 minimum. If you want your teapot made by someone, who is just a little bit is famous, then you start from 1000.
Making 1 teapot takes at least 1 week full time work of an artist, plus firing. Most potters doesn't have a Kiln, so they have to reserve a time and a certain amount of space, which means they need to make several teapots first, to be able to fire the pots. Which makes the creation of a 1 teapot at least 1 month.
Then if the firing is not good, or didn't go well, then they have to redo from the beginning. So don't expect to get a full hand pot below 200, and if you see one, then I'd be on alert that they are trying to sell you something which is not what it claims to be.
In my opinion if this teapot is what it claims to be, then this is one of the most reasonably priced item from Meileaf's selection.
I would like to mention a couple of things I disagree with about this video.
The pots are all different in size. Pot size is the most important factor in relative heat retention. Comparing a small Yixing to a large thick walled, dragon egg JianShui over a 2.5 minute period is not even close to being a fair test. The reason the new pot has lighter liquor is down to the heat dropping much faster over 2.5 mins, compared to the much larger pots.
Also, you are sticking with the concept of how much a pot rounds the liqour as being about quality, and in this case how old the clay is. This is false. You can have the same artist, make the same pot, from the same clay, but with a higher firing temperature and see the rounding lessened massively. How much a teapot rounds is not an indicator of quality at all. If that was true, we would see hyper expensive under fired pots everywhere.
I’m not sure what to make of this video. I’m not sure how much of this is ignorance, or dishonesty. I’m erring on the side of the former. Just be careful when doing vids like this for Yixing. Yixing is a hobby unto itself, with many veterans willing to testify to falsely presented ideas.
I am not saying that the amount that a pot rounds out flavour is a sole marker of quality of clay. As I said, what I admire about this pot and I think speaks of the quality of the clay is the way that it rounds the astringency while maintaining detail. As I also said, this could be related to different factors such as origin of ore, age/fermentation of clay/temp of firing and production. Regarding temperature I agree that there will be fluctuations due to size and thickness which was discussed in much further detail on a previous video which I have linked to. This is why all teapots were thoroughly heated before brewing. The Chaozhou pot is much thinner walled and the same size and yet produced liquor which was much darker so I am not convinced that the lightness of colour in the Junde is solely related to temperature dissipation.
Porcelain Gaiwan should've cooled the fastest among the pots, and it was the most bitter among all. So sure there are more factors going on here.
Furthermore, the chaozhou is thinner too and about the same size as the full hand pot.
Good yixing should preserve the top notes and arome, while round out the bitterness and astringency in tea.
Pounding of the clay is really important just as much as the firing temperature and the clay and the age of clay. A good potter knows all this, and adjusts these variables as needed, to get the best result. It's just as Gong Fu as Gong Fu Cha.
Mei Leaf Hi Don. Thanks for replying. I’ve seen how much capacity effects all these variables. Over 2.5 minutes of steeping, it will be the most significant factor imo. I honestly feel this was such a poor test, that it made you seem insincere.
I have no doubts as to the quality of the new pot by the way. And if anyone is reading my comments, do not let them stop you buying a quality pot. I just wish this test was more stringent in its proceedings. My Scientist gf does not know much about tea, but commented how this video would never make it past peer review :p
@@glynallport7133 Respectfully, I both agree and disagree with your observations. I agree in that both pot volume and wall thickness both influence consistency in temperature, in that the walls are acting as a heat sink relative to the hot water. If you start with more hot water and/or thicker walls, maintaining a consistent temperature is far more likely. However, I disagree in that the experiment is insincere. If the objective is to over-brew the tea to evaluate the "buffering effects" of the clay, then the experiment is fair. If the objective were only to evaluate differences for a "normal" brewing time, then it's unfair. However, Don did explicitly state that his objective was the former, so I don't have a problem with the experiment. Also, some folks (myself included), love pushing the limits of extraction time, so there's definitely some value in the excessive brewing times to inform a purchase decision. Again, I don't think you're wrong, it's just a matter of differences in the experimental objective. :)
@@MeiLeaf At the risk of nerding out far too much...did you collect any data regarding the temperature drop in the ceramic gaiwan as a "control"? This could help settle the temperature drop debate that @Glyn Allport articulated quite nicely.
Looks good, but i don t know if i m ready to give up on my original Yixing 5 years season teapot. I made a loot of tea in that pot. Lets see what i think after i see the video :D
What I plan to do, if I can save up for it. Is get this new pot. Then use my old yixing as an all-star pot and the new one as a pure pu-erh pot.
Yixing clay pots will retract to much from other teas, i know its ok to use your pot and make all teas in it, but i have turned to the Gaiwan, as for any other teas except pu erhs, the yixing takes to much away.
@@Colectionarul well either way I think we will be sticking to our original yixing pots. These new ones already sold out.
Perhaps you don't know but thrown, slipcasted, and injection mold teapots cannot be made of yixing clay. Yixing clay cannot handle any of these pot making methods. So if youwant a pot made of real yixing clay it has to be half hand made or fuly hand made. And you have to trust the sellers are telling the truth so its best to go with trusted groups only.
so this is basically re done F1 tea pot meaning he used 30 year old clay which is that like all F1 pots they are 30 years or older.
Brew puer tea by yixing teapot is better.
...allready out of stock...😅