Down in the deepest recesses of the basement I found a box of hideous Stangl saucers that I inherited from a dead old hag. No, just kidding, my grandmother was a sweet lady.
There were a few in turquoise and gold with slight variations, and this one in particular made a nice cha chuan for my shipiao teapot. This Stangl fandangle adds a local touch to my tea ceremony, as it was manufactured across the river in New Jersey. Remember: Trenton Makes, the World Takes.
In more relevant news, I recently rededicated this pot to yancha. I can’t say that I’ve noticed any difference in flavor yet, but it’s fun to be using Yixing again.
Also, don’t take that thing I said about my grandmother too seriously. She wasn’t my grandmother, and that wasn’t her saucer, and she means well even though she tried to feed me gigantic peas.
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wthe old clay pots have been enjoying a bit of resurgence in the JING office too, wrote a similar blog post last week - great minds think alike - http://jingtea.wordpress.com/2009/04/02/at-the-tea-bar-afternoon-tea-but-not-as-you-know-it/
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Those pots and that medium-fired Tie Guan Yin look tempting. I’ve been drinking more dark roasts since reviewing your Tie Luo Han. My tastes seem to be shifting slightly. It’s a good thing.