It takes a considerable amount of time to craft a Yixing teapot. Many people consider them to be beautiful pieces of artwork and there are certainly a lot of collectors out there.
Although they are most commonly associated with puer, oolong, and black teas, you can ultimately brew whatever tea you prefer in a Yixing teapot. Just be aware that the porous surface of the unglazed clay can absorb the flavor and scent of any tea brewed inside of it, which often causes a patina to develop. This is why it’s recommended to dedicate a Yixing teapot to one specific style of tea.
Due to being made from unglazed clay, it’s usually recommended to season a Yixing teapot before using it to remove any impurities or strange flavors potentially left behind during the crafting process.
The directions below will teach you how to season a Yixing teapot.
Directions
- Boil some water. It’s best to use distilled water because it has low amounts of minerals and won’t produce sediment on or in the Yixing teapot during the seasoning process.
- Take the lid off of your teapot and use a slotted spoon to gently lower the teapot and lid into the boiling water. It’s recommended to keep the slotted spoon under the Yixing teapot because otherwise the direct heat and vibration may run a risk of damaging your precious teapot.
- Boil your teapot for 3 to 5 minutes, remove it from the boiling water, and give it time to fully dry.
- Choose which type of tea you would like to season your Yixing teapot with. It’s recommended to choose just one general type of tea, such as puer or oolong because Yixing teapots can absorb flavor from the tea and impart it’s taste on your future brews.
- Brew your chosen tea in the teapot, remove the leaves, and allow the tea to sit inside the teapot for a short while.
- Rinse your teapot out with water.
Never wash your teapot with anything but clean water or tea. Soap and detergents should be avoided because they can impart a bad taste to the clay. You should also fully dry your teapot between uses and storage.
Thanks a lot.
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