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lychee hong cha is available in the north point china emporium store, at least last year i visited. if you are in hong kong.
yes! that is a unique drink in hong kong food culture! i like a ice yuen yeung with lots and lots of condensed milk in a hot and humid day (although leo may laugh at me for that 😛
bebemochi, i think you should take photos of these pots to post here. so possible to be sure if they are ok or bad.
you don’t know about leo la. he is like friend with many tea farmers in different parts china. they sell to him at same price as collectors for export companys, but always in better quality than for them. that is why his tea quality always better. i can do same as good tit koon yam, but not other teas. this is one very difficult thing to learn ar!
hello teanewby, if you read leo writing for long time, you know he always takes long time to write something. he is very busy man with many things to do. always many people asking him things. i know he is preparing many zisha pots and raw material to write last time he came back from china two months ago. i am waiting for the writing too! 😉
please no use imitation yixing clay pots for tea. not all, but some, use clay with bad chemicals. you cannot sure which is bad ones. also bad for learning gongfu skill correct way
iron water kettle also difficult to keep no rust. some has coating inside that opposite to why iron kettle is good. you are right it difficult to handle. and always feel dangerous. i use electric water kettle. same as fast, or faster. no waste energy too.
yixing pot appearance better after every time use. tea matters marry with pot clay to make pot look good. even on the outside. collectors carefully season pots over years pots become more valueable.
i went a few shops in fujian. i think price is still like last year. dont know what price coming spring. perhaps almost the same and a little bit higher, like every year the past 10 years.
