Yixing inventory #8: Tiehuaxuan Jiangji

This pot is one of the ones I use most heavily. I got this for a song because its handle was glued back on, but the gluing job was obviously very well done and there’s been no problem. The lion is quite detailed. The pot is stamped “tiehuaxuan zhi”. Tiehuaxuan is the name of a company during the Republican period making yixing pots, specializing especially in smaller pots (lion or shuiping) that have calligraphy and carving on them, like this one. They also make whole sets including pitchers and cups, but those get expensive. The seal under the lid is “Jiangji” referring, probably, to the maker Jiang Anqing who is known for making lion pots. 115ml.

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Yixing inventory #5: “Red clay teapot”, no marks

The Japanese call all red clays “zhuni” but it really just means something red, not the specific type of clay that Chinese call zhuni. This pot is one of the types that I’m a real sucker for – pots that show you some sign of its construction. The box says “red clay teapot”. No marks. 150ml.

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Yixing inventory #4: Changxi

Seals can have some pretty creative types that make them hard to read. This one is one such case. It’s hard to make out what the seal says, so my best guess is chenxi, but it could really be other things. EDIT: Someone who knows this stuff better than I do claims it’s changxi. To call this lid loose is being generous – it’s practically falling off. It comes in a nice wooden box. The words on it says “cannon spout” “white clay kyusu”. The box is from Japan but the pot I believe is a yixing. 135ml.

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Yixing inventory #3: Zongyuan (Sōgen?) jingzhi

Technically this probably isn’t a yixing at all. This is a pot made in the style of yixing teapots with an interesting white/gray coloured clay. The construction suggests that it’s probably wheel thrown with a clay that was considerably more liquid than typical yixing clay before firing. It’s probably a good example of karamono – literally “Chinese things” but in reality often just wares made in the Chinese style. The mark is “Sōgen seisei” if read in Japanese or “Zongyuan jingzhi” in Chinese. I couldn’t find any info on the name other than in an auction catalogue from Fukuoka in 2014 that also lists a pot with the same mark and white clay. No pictures there though. 135ml.

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Yixing inventory #2: Mengchen Changji

This is one of those pots with a carved line of poetry on the bottom. The seal under the handle is also “Changji” and the line roughly translates to “Fullness of fragrance within” with the two extra characters being the name Mengchen, which is often the name used for pots even though none of them are ever really made by the famous maker of the same name. Also bears the seal “shuiping” under the lid. Thin walls. 85 ml.

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Yixing inventory #1: Shaojinyouji changji

I need to start taking inventory of my teapots, because it’s gotten a little out of control and am preparing to move again in less than a year. Instead of doing it privately, perhaps I can post them here one by one. Before anyone asks, no, these things in my inventory are not going to be for sale. I am planning on selling some excess teaware that I no longer use – mostly gaiwan, cups, Japanese kyusus, that sort of thing. That will appear later as I try to gather and sort them.

Anyway, in no particular order. This is 135ml to the brim, stamped with “shuiping” under the lid, “changji” under the handle, and “Shaojinyouji” under the base.

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Playing with fire

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I’ve had this for a couple years now, but I haven’t tried using it until now. Living in an urban environment is not really conducive to using charcoal to boil stuff, especially in a hot place like Hong Kong where the weather is rarely cold enough for this sort of thing. There’s something wrong about lighting it up indoors when it’s 33 degrees outside.

Not having a yard or a barbeque at home, lighting up the charcoal means doing it right in the stove, which is a little harder than the tonnes of space you’re afforded in a barbeque. The easy way to do this is just to light it up in a charcoal chimney or some such, but without any of those tools, I was reduced to starting a fire in these stoves. Obviously, practice makes perfect, and since I don’t have practice, it took a few tries. Turns out, the trick is pretty simple – fan really hard once you’ve got a little fire going in there. Constructing the charcoal so that there’s good airflow is obviously important. Once started, all you have to do is to add enough fuel to make sure there’s enough heat coming off.

Using this setup really does change how you approach the tea. First of all, you don’t have a lot of water to work with, so you’ll economize. If you’re used to throwing water everywhere, well, if you do that with this setup, you’ll be out of water before you get your first brew. With my normal pot, I can get about 4 infusions out of this little kettle. It takes 15 minutes to bring cold water to a boil using this setup. So, obviously, you won’t waste water.

You also need to just sit there and not multitask, because multitasking is impossible. It’s quite easy to walk away from a tea session, attend to something, and then come back and continue if you have an electric setup. With this, you can’t easily do that. The water won’t wait, and will keep boiling, and the fuel also won’t wait. If you go away for 20 minutes, your water will probably boil dry, your kettle might crack, and your fuel might start running low. You don’t want to restart a fire. That’s hard work. There’s a reason in those paintings it’s always the servant boy doing that.

Now, does it actually make any real difference?

I don’t think so. I certainly don’t think any of those claims about “oh, charcoal boiled water is sweeter” or any such thing. Heat is heat, and while the charcoal does smell nice (I used longyan – or longan – wood charcoal), it doesn’t really do anything particular to the water. My normal kettle boils it just as hot, as far as I can tell. The biggest difference is probably atmospherics – you feel different doing this. There’s also probably some difference in the material of the kettle itself – iron, in my case, versus clay. I don’t think the source of heat makes any difference there.

You do, however, learn to love your tea towel, because you need it. For this kettle, the handle gets hot, so without a towel it’s untouchable. If I want to do this a lot, I might want to get a slightly bigger kettle, so that the handle won’t get as hot (but with a definite tradeoff in boiling time) or I can try to buy another kettle with a top handle made of something like rattan.

This sort of setup also forces you to drink certain kinds of tea – I’m not going to drink a puerh that will go on for many infusions, because it’s quite impractical to come back to the tea later on, and so you want to pick something that will be done in a few kettles of water, at most. With that in mind, I picked an older dahongpao. It came out beautifully.

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Gambling in Macau

As many of you know, Macau is now the gambling capital of the world, having taken over Las Vegas for the number one spot a few years ago and now with a very sizable lead. I recently went, but not to gamble. One benefit to a city built on gaming revenue is that there often are things that are built around it because the city wants to attract tourists who (like me) don’t gamble – make them attractive enough so that their friends who might won’t get vetoed. Among these things in Macau, aside from the great food and the historical buildings, is a beautiful art museum. There’s a current show on teawares, with half of the items from the imperial palace, and the other half from the Victoria and Albert Museum in London. Some of the items there are stunning. There’s a supposed 150 years old ball of tribute puerh, a 400 years old yixing pot, and my favourite, a number of tea canisters for imperial use. I took a snap.

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This isn’t even for the highest grade of tribute tea, but rather the second highest. It’s not clear what’s actually inside though.

Or, take this charming box

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Being emperor seems like a good idea.

I did end up gambling a little – not by sitting at the blackjack table, but rather, buying some tea. There are a few older teashops in Macau in the more residential neighbourhoods. I ended up at one and bought a cake of what I think is 2003 Xiaguan.

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Not too expensive at all, and not too bad. Better than risking some scary looking thing on Taobao, although admittedly some of them are cheaper and maybe even better gambles. Then again, the store was so old looking and so run down, it was half the fun of shopping there. The female proprietor (I dealt with her husband) was sleeping on the bench in the shop, but covered herself in such a way that I didn’t even notice her until she woke up halfway through our exchange, giving me a bit of a startle. Who can beat that for excitement in a tea store?

Anyway, if you ever come by Macau, I heartily recommend a visit to the museum. It’s certainly worth the trouble.