Thank you Geekgirl! I've run my pagasari chawan through the Tersano again (it's a sanitizing system for food, fruits, veggies, and kitchen wares, I also sometimes do tea wares, never of course my yixing clay pots - works by ozonating water and then soaking the stuff you put in for 2min - which kills microorganisms and also removes pesticides and contaminants, I think by virtue of the high valence of the ozone molecules - it is how some municipalities purify public drinking water, the science is solid and I love mine! Here's a link to a youtube video - http://www.youtube.com/watch?v=s4cTJscm9Bg
);anyway, the clay odor persists, so now I've filled the chawan with tap water to soak overnight - did you fully submerge yours?
Also - several pages back, I read about your chawan accident and physically flinched - I am so, so sorry. The pics you shared were of truly beautiful chawan; who is the artist?
Does anyone else have any tips for cleansing out the "clay" odor of some new chawan? I wonder how many of the artisan chawan (Pagasari, Jay Strommer, etc) share this issue?
(I've given some consideration to emailing Pagasari, but not sure if he'd know, I might try anyway if submerging doesn't work).
Live long and prosper!