Posted 1 year ago Comments
Satsuma ware tea bowl, Japan, 17th c, Edo periodIt happens eventually. You drop your favorite yixing teapot, or you chip that gorgeous little antique cup you love to drink out of. What to do? There’s super glue, there’s the trash can, or there’s the beautiful art of kintsugi — essentially, repairing broken teaware with veins of gold.
Posted 2 years ago Comments
I have just received my new products from Mandarin’s Tea Room!
The two products I purchased are as follows:
Mou Lu Ni 80s yixing
Clay: Ben Shan Mou Lu Ni. (ink green)
Style: Shui ping (water balance)
Size: 40 ml (single person use)
Walls: Thick (for the proportion)
Fire: Mid. Coal fire, Factory kiln
Pour: Smooth. Straight clean / No drips.
Lid: No mark
Bottom: Square stamp ‘Made in Yixing’
Length: 3.75 inches (Tip of spout to tip of handle)
Body: 2.125 inches
Height: 1.75 inches
Fine Bone China Gaiwan set
Gaiwan, Saucer, with 4 matching Cups.
Walls: Thin and Transparent.
Decoration: Gold Gilded Rims, and color painting of Dragon and Phoenix.
Size: 100 ml.
Decoration: Gold Gilded Rims, and color painting.
Size: 20 ml each.
Not only that, but I also received a wonderful 20g sample of 2011 WuYi High Fired Old Bush Shui Xian!!
VERY HAPPY with the beautiful items I received!!
I highly recommend MTR if you have some spare spending money!! :)
I don’t know what tea I will dedicate the little yixing pot to yet (no idea what I mean by that? Check out this article on dedicating a yixing pot and why!)
Some more shots of them in action soon!!
Posted 2 years ago Comments
Just put through an order at Verdant Tea for some Wuyi Mountain Big Red Robe Oolong tea (aka Da Hong Pao Tea).
VERY excited about this tea, I have been looking for a source for a while now!
Will definately post a review when it arrives!
Here’s some info about the tea courtesy of Wikipedia:
"Dà Hóng Páo (大红袍, lit.: “Big Red Robe”) is an important Wuyi Oolong tea. According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government. In 2005, Da Hong Pao can sell for 30,000 US dollars per kilogram.
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called “artisan” teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.”