|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
07-08-2007, 01:16 AM
posted to rec.food.drink.tea
|
|||
|
|||
Yin-Go and Yixing - Gung Fu? Advice please!
I was given two very lovely gung-fu service pots and cups from Yin-Go
region in Taiwan. The walls of the pots are a little less dense from those of my good Yixing. The pottery - one -black, and one-red, has a beautiful luster and I was assured the sets could be used for pu-erh. Does anyone know of the capacities and/or characteristics of Yin-Go pottery vs. Yixing pottery? I am aware, of course, that good pots from Yixing are cherished and become more valued over time - at least that's how I feel about mine. Do I use these Yin-Go pots in the same manner with the same "seasoning" and care? Thanks in advance! Xie! Xie! Shen 
|
Linear Mode
