I recently blogged about pre-treating a new yixing.
Not something I would do, but I thought I would like to share something fun :D
Love the blog entry! Just curious as to your reasons for not seasoning (or “pre-treating” as you call it- which I like!). Is it just out of lazyness? Because you don’t have “super expensive” pots? I personally believe all teaware deserves good treatment and respect regardless of the price.
I usually just let the new teapot take hot water shower when drinking tea with an older teapot. After showering it for a few weeks I will start using it. This way I don’t have to spend “extra” time to treat it. I hope the seasoning mostly happens when the pot is being used, so I save the tea for myself and don’t use extra tea to “feed” the teapot :-p
This question isn’t for yixing pots, but a yixing mug… Is there such a thing as too much seasoning? I want to get a mug and devote it to 52teas’ Mayan Chocolate Chai. But for the seasoning I’m thinking of using a different tea because that would be a LOT of Mayan Chocolate Chai to waste. Actually… I’m thinking of doing the entire seasoning process several times: 1st w/ a chocolate tea, 2nd w/ a chai (or maybe just a really inexpensive chai spice mix sans tea), and maybe even a 3rd w/ a caramel since I say that caramel would be a great addition to it. The question is… will anything bad happen from so much seasoning?
how specific does a yixing pot to tea type pair need to be?
ok to use one yixing for all sheng pu er?
one for all rock tea?
one for all dancong?
seems like with dancong, their aromas vary enough that it could mudle the flavors.
I have a $15 yixing pot from jk tea shop that I am saving untill I decide what tea to dedicate it to.
Is there anyway to re-condition a yixing teapot? I dedicated a teapot to (5 times i used it) pu-erh teas and i would like to start using the same teapot for oolong teas?
Follow Us , perhaps can give you more information
Since you only used it 5 times it shouldn’t be too hard to reseason it. Boil it in water a few times to help get rid of the old tea flavor that got absorbed and then you can reseason it with the neew tea that you wish to use.
I have been using a burnt duan ni pot for 2-10 year old shengs.
it seemed to work great at first but seems to be not as good now compared to ceramic for the same teas.
seems like its muddling up the flavors because sheng pu er is too a broad category for one pot. any thoughts on this?