Tead Off wrote: rdl wrote:
Stentor wrote:Have any of you ever tried soaking your Tokoname kyusu in a solution of luke warm water and baking soda for a thorough cleaning? I got this tip from AN and was wondering if any of you have experience with it.
i do this every so often. the apocryphal stories of seasoned pots, as well as real discussion, in my knowledge, are always chinese. not japanese. i prefer to clean my pot because sencha tea is so fresh and (i'm looking for the right word) pasty after being steeped. it adheres to the tea pot unlike other teas. i see it not building up a patina, but a layer of organic tea that can turn bad. i've used nothing but a hot water rinse for my oolong unglazed pots, but in my opinion sencha is different. you wrote AN suggests this; it would be interesting to see what other teaware merchants are saying.
I think it's the same principle at work whether it's Chinese or Japanese tea. Both types build up a residue. I don't see how they turn 'bad' unless mold or some other problem develops from not rinsing with very hot water and allowing to dry properly. I have never had this problem with any unglazed Chinese or Japanese teapot. I think if one wanted to use a single teapot for different types of tea, a glazed or porcelain pot would be the best choice.
i am not suggesting anyone change their habits - if what is working works, by all means continue. my only two thoughts to your comments are, first, if the tea pot has a metal filter, that traps lots of tea residue in it that hot water won't wash away (of course it is possible just to remove it to clean, although it will loose it's shape), and second, if one tries a baking soda soaking and see the results of what is cleaned from the tea pot, well, that was enough to convince me.
i fully agree with your advice: "if one wanted to use a single teapot for different types of tea, a glazed or porcelain pot would be the best choice."