My friend Dexter inspired me to drink Special Dark last night. We both had unseasoned yixing pots and have both recently decided to take care of them (well at least some of them!)
I’ve spent quite a few months without a yixing clay pot…(I was left with no pots after a series of unfortunate events).
I was using the gaiwan and my cute little glass gongfu pot. T’was ok, but I think I had forgotten how much more rewarding this is.
I replaced all my pots slowly, but would never take the time to season them for some reason.
Last week, after the last two pots came in, I seasoned the smallest one with Special Dark. I chose this shou cause it’s so rich and flavourful.
And I’m drinking it tonight. And it’s good.
This tea is all chocolate and raisins, yes, dark slightly bitter cocoa and plump soaked raisins. It feels a little powdery in the mouth. I get a nice mineral flow from the clay, it makes the tea smooth and creamy.
Clay pots just add another dimension to the experience…they create a ritual, and somehow, you start caring for them more than any other teaware you own.
Maybe because they are the only ones that give back?
The pot might be new, but it’s already being generous with me…and I am so grateful I have it.