The fundamentals of seasoning your yixing teapot
So, I wrote a guide outlining 3 different methods to seasoning a new yixing teapot. Here: https://oldgrowthtea.com/yixing-teapot-seasoning/
Thought I’d share for feedback.
I wanted to cover different methods that I see debated on forums. Obviously, there is no single “best” practice.
Any other experienced yixing users care to share advice?
Feedback, you don’t say why a pot should be seasoned. I’m not 100% sure myself and I own a few. Is it just to remove impurities and dust?
Also during seasoning, I tend not to keep the tea leaves in the pot steeping for a long time. Rather make a strongish version of the tea I intend to use the pot for, and then remove the leaves and just leave in the brewed tea. Otherwise I think too many tannins are released.
Nice post by the way! Cheers
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