Overseasoned yixing - have I ruined this pot?

[Thé Addict]

200g? Some entire cha bings are 200g.

I'm surprised though that any clay can absorb so much just overnight. My guess is it might have originally been some sort of reddish qing shui ni, which can apparently be rather porous.

I would try just boiling it again without adding anything first to see if whatever got absorbed would partially come off.

[Pig Hog]

I'm hoping that was just a typo. That's a hell of a lot of tea. Even in a large pan of water, it'll result in very strong, concentrated tea -- I'm not surprised that after 10 or so hours in that, the pot's been affected as it has!

EDIT: ok, maybe the entire colour change is a bit weird but I'd definitely expect heavy 'seasoning'.

[Tead Off]

Can't even imagine using 200g to season a teapot. That is not a season, that is a lifetime of stain.

[jayinhk]

Sounds like a good way to speed up seasoning!

[cloud]

Well I thought I'd experiment with this one.

It seems (as usual), that there are no short cuts.

I'll boil it in water again on the weekend and see what happens.

[steanze]

Hopefully all will be fine. I also did funny things in the past it is a good learning experience.

[Poseidon]

Well I thought I'd experiment with this one.

It seems (as usual), that there are no short cuts.

I'll boil it in water again on the weekend and see what happens.

Its all good man. I did something similar with a pot and boiling it in tea leaves. It worked but I found that it didnt do much but stain the pot unevenly. Natural seasoning is part of the fun and enjoyment of tea!

[wyardley]

I don't think it would change color so much from what you described (though I agree that it's unnecessary). In any event, I don't think the sub-par brewing results you're experiencing would be related to this.

It's possible that the pot had some kind of polish, which was removed by boiling it. Did you see any unusual residue in the water?

[kyarazen]

of most pots it seems that duan-ni is the most sensitive to dark teas, and if the pot isnt fired properly it starts to 吐黑 (vomitting black), mid low fired qing shui ni also will 吐黑 too.

if you are confident of the firing not to be too low, then maybe the leaf pigments probably got coated on the surface of the pot.. can be removed easily by immersing in hydrogen peroxide

[jayinhk]

I also suspect that this is a knockoff pot that was coated with something to make it look like a real one...if tea tastes bad out of it, try boiling it again, then the H2O2. If it looks the same then you got sold a crappy pot.

[Evan Draper]

Q:

I always wonder why people here are so obsessed with "seasoning" a tea pot

A: I don't want any

吐黑 (vomitting black)

in my mouth! Or in the good tea, for that matter....

Stay safe--it's a 江湖 out there!

[theredbaron]

Q:

I always wonder why people here are so obsessed with "seasoning" a tea pot

A: I don't want any

吐黑 (vomitting black)

in my mouth! Or in the good tea, for that matter....

Stay safe--it's a 江湖 out there!

Not familiar with the term, i have googled it, and saw following link with images:

http://blog.xuite.net/stevieniu/twblog/ ... 0%E7%88%AD

That looks to me like many seasoned Duan Ni pots, nothing that would worry me in the slightest.

Even underfired pots are fired at temperatures that kill every possible germ existing. If you pour boiling water into a new pot it will sufficiently clean it from anything that it could have picked up in storage. There is no need to boil the pot in water and tea. You only risk damaging the pot while doing that. The same counts for all these bleach and whatever else treatments, for new pots, or to "re-set" a pot".
And the pot will still not be what is called seasoned. Real seasoning comes over time, in hundreds or thousands of brews.

The only reason for these more radical treatments is when you get an old pot that is quite dirty, has an accumulated layer of tea remnants and caked dust.