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I wish a very Prosperous New Year to everyone at Tea Guardian! And a rewarding and happy year for Leo.
@ Leo, it works! Though some darker ones and those at the corner aren’t completely gone. Looking back at it, I wonder if I should really reboil the pot in the first place. Now all the years of seasoning gone, there seems to be something missing in the pot. I have to start over again, just for trying to remove some stains inside.
It’s very nice of you Leo. I read your reply thru the email updater earlier today and bought denture tablets in Watson’s. I was a bit nervous to buy such thing worrying that people may think my teeth were false at this young age. I’ll try if this works for the stain and tell you tomorrow. Thanks again!
I know about cleaning the mould. It’s the stain that I am not able to clean.
kuk chung yan (焗盅人？;-) ), you r right! Never go to those “China Emporium” places, including that Chinese Arts and Crafts store in Tsimshatsui and Central. They r big cheaters.sofie1212, Don’t buy from those side street small stalls either! I have seen only imitations around. All my collections are gifts from good name teashops many years ago. One easy to go to is the shop next to the teaware museum in Hong Kong Park. Their price is high for the quality, but it is reliable if you do not have long experience in Yixing pots.I like the term qingcha in Chinese. Better when it is referred to tea from the mountains. Reminds me of the saying qing shan lu shui. Blue mountain green water, for scenic places.
That’s just great. The McDonaldization of tea in full fletch. Feel so lucky to be on the other side of the planet.
I do not know about hulin daibai but Minhong basically means hongcha of Fujian, so you are right in that. The Chinese character for Min refers to Fujian. In the past, only hongcha made in Min-dong (East of Fujian) were called Minhong. However, it seems to me that many different counties in Fujian are making hongchas now and I do not know whether they should be called Minhongs too.
I think it is taught only by experienced tea makers to new employees in those Hong Kong style cafes. Perhaps in a class or two in the VTC Culinary School. There seems to be no open classes for it. Basically it is a lot of practice anyway. The principal is quite simple: make the tea very strong by repeated brewing. Here is a video:
