On Tue, 28 Nov 2006 00:29:01 -0500, > wrote:

>
> Thanks for adding your insight Jing.

excellent!

>
> You are right about the Chao Zhou teapots. Interestingly, they don't
> make heavy roasted oolongs overly bitter, even though the clay is not
> porous. I have a small collection for historical and cultural value,
> but I prefer zisha teapots. Chao Zhou teapots just don't have the same
> capacity to improve texture and flavor as zisha.
>
> The nose is definitely a good instrument. I remember the first time I
> smelled a bad teapot. I will never forget the biting and pungent aroma
> that rushed up. It almost knocked me off my chair. It was fascinating
> and cheap so I bought them anyway. I use those teapots as teaching
> tools in classes now.
>
> I find the sha xiang (sand fragrance) mainly in older teapots. I
> haven't come across any new productions that emit this pleasant smell.
> My antique zhuni's have the most pleasing aroma. As the age of my
> teapots become younger, the smell becomes less tender. I think it has
> to do with the change in fuels (from wood charcoal, to coal, to
> electric kilns) rather than just the clays themselves. Any thoughts?
>
> As for new teapots, the smell test definitely weeds out the bad from
> the safe.
>
> We've covered, sound, sight, and smell. Let's move on to touch next.
> Anyone want to share?
>
> Bill
> www.chinaflairtea.com
>